Beverages Research Articles

Pre-packaged foods' nutritional ingredients analysis among 706 adult residents in cities in China

To analyze the nutritional ingredients of daily consumed pre-packaged foods in Chinese adult residents. From October to December 2013, the nutrition labels of pre-packaged foods consumed in continuous 7 days by 706 adult residents were collected by multi-stage stratified cluster random sampling in 18 communities with 360 households in 9 cities in China including Beijing, Shanghai, Chongqing, Shenyang, Haerbin,Jinan,Zhengzhou, Changsha and Nanning. The contents of energy, protein, fat, carbohydrate, sodium and the percentages of low-fat and low-sodium foods were compared among 7 different kinds of foods including baked foods, convenient foods, leisure foods, puffed foods, milk, beverages and seasonings. 871 kinds of pre-packaged foods were collected. The median (min, max) of energy contents of puffed foods, baked foods and leisure foods were 2 155(1 638-2 785) kJ/100 g, 1 980 (582-2 639) kJ/100 g, 1 575 (353-3 015) kJ/100 g respectively. The median (min, max) of fat contents of puffed foods, baked foods and leisure foods were 30.0 (5.0-40.9) g/100 g, 20.5 (0.3-40.5) g/100 g, 15.1 (0-71.4) g/100 g respectively. The contents of carbohydrate of baked foods, convenient foods and puffed foods were high relatively, the medians (min, max) of which were 58.1(19.8-82.5), 56.5(0-90.7), and 56.1(42.6-75.8)g/100 g respectively. The sodium content of seasoning was the highest, which was 2 177 (20-12 000) mg/100 g. The protein content of beverage was the lowest, which was 0.4(0-17.8)g/100 ml. The energy and fat contents of puffed foods, baked foods and leisure foods were high. The carbohydrate contents of baked foods, convenient foods and puffed foods were high relatively. The sodium content of seasonings was high. The protein contents of beverages were low.

Present and Future of Nestlé Bangladesh Limited

In the food industry Nestle is the leading multinational company and the most trusted name with high quality products. It offers healthier and tastier choices throughout all stages of a consumer’s life and at any time of the day. Based on science and Research and Development, the Company permanently innovate its portfolio of food and beverages. The aim of the Company is to build strong foundations of compliance and sustainable business practices globally. This paper discusses the marketing strategy, competition structure and other strategies of Nestle S.A. Creating Shared Value is a philanthropic act of Nestle in Bangladesh. An attempt has been taken here to represent present situation and future attempts of Nestle Bangladesh Limited with the help of SWOT analysis and BCG growth sharing matrix. Due to the substantial growth and the other business perspective, the Company has developed its own functional areas in Bangladesh.

Production of Alcoholic Beverage from Ginger: Study of Fermentation Process and Final Product Quality

Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Centro de Raizes e Amidos Tropicais (CERAT), Botucatu, SP, Brasil

Газированные напитки с позиции гастроэнтеролога: мифы и реалии

Газированные напитки с позиции гастроэнтеролога: мифы и реалии

Erosive tooth wear and wedge-shaped defects in 1996 and 2006: cross- sectional surveys of Swiss army recruits.

The purpose of this study was to determine the prevalence and possible etiological factors of erosive tooth wear and wedge-shaped defects in Swiss Army recruits and compare the findings with those of an analogous study conducted in 1996. In 2006, 621 recruits between 18 and 25 years of age (1996: 417 recruits; ages 19 to 25) were examined for erosive tooth wear and wedge-shaped defects. Additional data was acquired using a questionnaire about personal details, education, dentition’s subjective condition, oral hygiene, eating and drinking habits, medications used, and general medical problems. In 2006, 60.1% of those examined exhibited occlusal erosive tooth wear not involving the dentin (1996: 82.0%) and 23.0% involving the dentin (1996: 30.7%). Vestibular erosive tooth wear without dentin involvement was seen in 7.7% in 2006 vs. 14.4% in 1996. Vestibular erosive tooth wear with dentin involvement was rare in both years (0.5%). Oral erosive tooth wear lacking exposed dentin was also rare in those years, although more teeth were affected in 2006 (2.1%) than in 1996 (0.7%). The examinations in 2006 found one or more initial wedge-shaped lesions in 8.5% of the recruits, while 20.4% of the study participants exhibited such in 1996. In 1996, 53% consumed acidic foods and beverages more than 5 times/day; in 2006, 83.9% did so. In neither study did multivariate regression analyses show any significant correlations between occurrence and location of erosive tooth wear and wedge-shaped defects and various other parameters, e.g., eating and hygiene habits, or dentin hyper-sensitivity. Despite a significant increase in consumption of acidic products between 1996 and 2006, the latter study found both fewer erosive tooth wear and fewer wedge-shaped defects (i.e., fewer non-carious lesions.).

Alteration in global DNA methylation after bisphenol a exposure in MCF-7 cells

Abstract: Bisphenol A (BPA), as synthetic monomer used especially in the production of polycarbonate plastic and epoxy resins, has endocrine disruptor properties and high risk on human health. Continuous release of free BPA into food, beverages, and environment has resulted in a widespread human exposure to this chemical. Role of endocrine effects of environmental chemicals such as BPA on the changes in gene expression may be associated with epigenetic mechanisms. Early detection of aberrant DNA methylation, which regulates transcription of tumor suppressor genes and activation of oncogenes in carcinogenesis process, may provide powerful mechanistic insights in the toxicity of BPA. 5-hydroxymethylcytosine (5-hmC), oxidation product of 5-methylcytosine (5-mC), is considered as a new epigenetic DNA modification with relevant roles in cell homeostasis regulating DNA demethylation and transcription. Our aim was to investigate possible changes in the global 5-mC and 5-hmC after 48 and 96 h BPA exposure in mammalian breast cancer cell line (MCF-7). 50% of inhibitory concentration (IC50) value of BPA was determined as 148 μM by MTT cytotoxicity test in MCF-7 cells. We revealed decrease on the level of global 5-mC after BPA exposure (100 nM and 1 μM) for 48 and 96 h by using 5-mC Elisa kit, whereas non-significant slightly increase were observed in the levels of 5-hmC%. We suggested that global DNA methylation may be involved in BPA toxicity in breast cancer cells. Furthermore, evaluation on the expression of enzymes involved in DNA methylation and demethylation after BPA exposure should be investigated in cell cultures. Key words: Bisphenol A, 5-methylcytosine, 5-hydroxymethylcytosine, Cytotoxicity, MCF-7 cells.

Cassava post-harvest processing and storage in Nigeria: A review

Cassava is an important root crop consumed as a staple food, boiled, baked or often fermented into other foods and beverages all over the world. It is a very good vehicle for addressing some health related problems and also serve as security food. Cassava undergoes postharvest physiological deterioration (PPD) once the tubers are separated from the main plant. PPD is one of the main obstacles currently preventing farmers from exporting fresh cassava abroad thereby generating income from foreign exchange. Cassava can be preserved in various ways such as coating with wax and freezing. Recent development in plant breeding has resulted in cassava that is tolerant to PPD. Genetic manipulation was considered most appropriate to solving the PPD challenge by adding new traits to elite genotypes without altering other desired characteristics. Processing cassava affects the nutritional value of cassava roots through modification and losses in nutrients of high value. The processing methods include peeling, boiling, steaming, slicing, grating, soaking or seeping, fermenting, pounding, roasting, pressing, drying, and milling. The products from cassava are: High Quality Cassava Flour (HQCF), cassava chips, garri, starch, ethanol etc. Key words: Post-harvest, storage, processing, cassava, high quality cassava flour (hqcf).

Spiced Pineapple Ready-To-Serve Beverages

There is a great potential for commercialization of spiced RTS beverages as natural health drinks from major and under exploited fruits not only in domestic but also at the export front. The present study portrays the nutrient content of spiced pineapple ready-to-serve beverages during fresh period. The pineapple RTS beverages were processed with extracts of ginger, green chillies, pepper, cardamom and nutmeg. The combined spices extracts such as ginger + pepper, ginger + cardamom and ginger + nutmeg were blended with pineapple juice and prepared the RTS beverages. The spiced pineapple RTS was standardized based on organoleptic evaluation. The nutrient content such as Total Soluble Solids (TSS), pH, acidity, reducing sugar, total sugar, tannin, β-carotene, ascorbic acid and non enzymatic browning were analysed. The sensory evaluation revealed that the all the beverages had good sensory properties except B 2 and B 3 beverages

Modification of the organoleptic properties of beverages

The quality of agricultural products used for the manufacture of beverages varies from year to year depending on weather conditions and at the same time according to their areas of origin. The aim of the beverage industry, however, is a product with the same properties in all seasons and in different years. Our aim was to verify the possibility of modification of the organoleptic properties of beverages, particularly the proportion of sweet and sour taste. We examined the possibility of adjusting the pH up or down of wine, wine must and apple cider by electrodialysis with bipolar membranes. This was followed by sensory evaluation of original and modified samples. The process and operating properties were also evaluated. For our samples the most suitable value to move the pH up was showed, the change of 0.5 units. At pH shift down, we observed fouling with precipitated calcium hydroxide in some samples. Therefore, in this respect is not yet possible with industrial application without further research.

FIRST REPORT OF A 16Sr IV GROUP PHYTOPLASMA ASSOCIATED WITH LETHAL YELLOWING IN AGAVE TEQUILANA

Mexico, which is considered the origin and the biodiversity center of the family Agavaceae, hosts 117 of the 155 known species. Agave tequilana Weber cv. Azul is a national icon and the most widely cultivated species for the production of tequila, a widely known alcoholic beverage. In spring 2013, a disease of A. tequilana was observed in Tala, (Jalisco, Mexico) which greatly reduced its availability for tequila production. Affected plants showed extensive chlorosis, followed by yellowing and necrosis of stem and leaf tissues. As the disease progressed, leaves collapsed and hung downwards around the central head. To investigate the possibility of a phytoplasma infection, DNA was extracted according to Lee et al. (1993) from 25 symptomatic and 25 symptomless plants. A nested PCR was performed using two universal primer sets specific for the phytoplasma 16S rRNA gene, i.e. R16mF2/R16mR1 followed by R16F2n/R16R2 (Gundersen and Lee, 1996). The expected 1,200 bp product was obtained from 88% of the symptomatic plants. The PCR products were cleaned with a Wizard kit (Promega, USA) and cloned in Escherichia coli using a TOPO-TA cloning kit (Invitrogen, USA) in accordance with manufacturer’s instructions. When nucleotide sequences of the amplified products (accession Nos KJ156364, KJ156365) were compared with those available in GenBank, it was found that the agave phytoplasma was most similar (99.98%) to the Texas phoenix palm phytoplasma (USA, JF791816) and Sabal mexicana decline phytoplasma (Mexico, GU473588). Phylogenetic and putative restriction site analysis of 16Sr DNA indicated that the phytoplasma associated with A. tequilana is closely related to the lethal yellows 16SrIV group. To our knowledge, this is the first report of a 16SrIV group phytoplasma associated with a disease of A. tequilana.

The aspects of internet-based management, marketing, consumer's purchasing behavior and social media towards food sustainability

In the present electronic era, all companies tend to adopt in some extend internet- based features aiming to be compatible and viable and support food sustainability. In this paper, SMEs in the Food and Beverage sector were surveyed aiming to study the employ in their websites of contemporary managerial and marketing functions and social media. There was used a sample of 80 Greek SMEs in Macedonia, in Northern Greece. Findings of the research show that strategic planning and the quality control features appear in almost half of the surveyed SMEs, while organizing planning features appear in lower percentages. Concerning marketing, there is not a standard IT adoption rate, which varies from a simple informational, promotional and advertisement SME presence, to the total accomplishment of electronic orders and epayments. Moreover, most of the SMEs appear to adopt a responsible attitude, as far as social responsibility or green marketing is concerned. Furhter, almost half of the SMEs are connected to the Social Media, so as to boost their productivity, innovation and fame. Results of the study aim to contribute to the construction of a new model of organization of SMEs in food and beverage sector and in food chain in general, more respondent to the claims of well being of the consumer using internet- based features towards the food sustainability goal. Nell’attuale era elettronica, tutte le societa tendono ad adottare in una certa misura le funzioni di internet, con l’intento di essere compatibili e praticabili e di favorire la sostenibilita alimentare. In questo documento, le piccole e medie imprese (PMI) nel settore alimentare e delle bevande sono state analizzate al fine di studiare l’impiego nei loro siti web delle moderne funzioni di gestione e di marketing e dei social media. E stato utilizzato un campione di ottanta PMI greche in Macedonia, nella Grecia settentrionale. I risultati della ricerca mostrano che le funzioni di pianificazione strategica e controllo di qualita appaiono in quasi la meta delle PMI analizzate, mentre le funzioni di pianificazione organizzativa appaiono in percentuali inferiori. Relativamente al marketing, non c’e una percentuale standard di utilizzo, la quale varia da un semplice scopo informativo, promozionale e pubblicitario delle PMI, alla totale realizzazione di ordini e pagamenti elettronici. Inoltre, la maggior parte delle PMI sembra assumere un atteggiamento responsabile, per quanto riguarda la responsabilita sociale o il green marketing. Ancora, quasi la meta delle PMI e collegata ai Social Media, in modo da aumentare la loro produttivita, innovazione e fama. I risultati di questo studio intendono contribuire alla costruzione di un nuovo modello di organizzazione delle PMI nel settore alimentare e delle bevande e nella catena alimentare in generale, piu rispondente alle rivendicazioni del benessere del consumatore utilizzando le funzioni di internet verso l’obiettivo della sostenibilita alimentare.

Energy Efficiency in Italian Fruit and Vegetables Processing Industries in the EU Agro-Food Sector Context

L’industria alimentare e delle bevande rappresenta un settore manifatturiero leader in Europa. Nel 2012, l’industria agroalimentare italiana, includendo agricoltura, industria di trasformazione, vendita al dettaglio, servizi e altre componenti correlate, ha raggiunto il 17% del PIL nazionale. L’intero sistema agroalimentare consuma ingenti quantita di combustibile fossile. Questo manoscritto esamina il comparto dell’industria agroalimentare in Italia e nel contesto europeo, focalizzando sul settore ortofrutticolo, e trattando le principali misure, linee politiche e tecnologie che determinano i consumi di energia nell’industria agroalimentare. Inoltre, vengono discussi alcuni strumenti disponibili per migliorare l’efficienza energetica ed una gestione piu efficiente dei consumi energetici.

English

Fil: Martinez, Maria Julia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Quimica; Argentina

The effect of touch on the beverage

The effect of touch on the beverage

Prácticas de consumo de bebidas etílicas en una “Casa de Negocios” pampeana de fines del siglo XIX. Análisis de precintos de plomo y de fragmentos vítreos (Posta el Caldén, Departamento de Realicó, La Pampa)

En el marco del proyecto Ubacyt F 095 que tiene como parte de sus objetivos estudiar y comprender el poblamiento del norte de la provincia de La Pampa posterior a las campañas militares de fines del siglo XIX, se presenta el análisis de los precintos de plomo y fragmentos vítreos provenientes del sitio Posta el Caldén (sección I, fracción A, lote 24). Dicho sitio se trata de una posta de caminos y casa de negocios ocupada hacia fines del siglo XIX. La misma pertenecía a una línea de postas entre las ciudades de Victorica (Provincia de La Pampa) y General Villegas (Provincia de Buenos Aires). Se realizarán análisis morfológico – funcional, metalográfico mediante microscopia óptica (LM) y electrónica de barrido (SEM) y químico utilizando espectroscopia de rayos X dispersiva en energía (EDS) de las piezas bajo estudio. El objetivo fue determinar tipos de bebidas alcohólicas consumidas y procedencia de las mismas. Se identificaron diversos tipos y marcas de bebidas de tenor etílico, se determinó que el material de confección de los precintos era de plomo recubierto con estaño típico de la técnica de confección denominada roll bonding. Esta información será de utilidad a la hora de estudiar las prácticas sociales de estos nuevos grupos de inmigrantes en combinación con las fuentes escritas y la historia oral.

Coping with Occupational Stress and Burnout in Healthcare

Unhealthy lifestyle is giving way to a multifold increase in the need for healthcare industry in India and worldwide. Healthcare has one of the most stressful working environments for the employees. In order to maintain the professional demeanor and care for the terminally ill patients the healthcare professionals are demanded to be available all the time. Emotionally demanding patients adds to the severity of situation. The healthcare professionals are physically, emotionally and psychologically so drained that it results in occupational stress and hence burnout and adopt different ways of coping to work effectively and efficiently. The present study was conducted on a sample of 600 healthcare professionals from the private hospitals of Delhi, NCR. The sample included nursing, support staff (security, pharmacy, front office, housekeeping and dietetics/food and beverages staff) and doctors with equal number of male and female participants. Ways of Coping Scale-Revised (Folkman and Lazarus, 1985) was the assessment tool used in the present study. It was observed that nursing was most severely affected by occupational stress and burnout as compared to doctors and other support staff and the healthcare professionals use different ways of coping to combat stress.

The physical, mental and hormonal responses to short-term intensified training in well-trained cyclists with a high carbohydrate nutritional intervention

Background: Short periods of intensified training (IT) are a regular feature in a cyclist’s training programme. The aim of this study was to monitor changes in performance, mood state and plasma hormones during short term IT in well-trained cyclists and the effects of a carbohydrate nutritional intervention. Methods: Thirteen highly trained male cyclists (age: 25±6 y, V I‡O2max: 72±5 ml/kg/min) participated in two 9-day periods of intensified training while ingesting either high (HCHO) or low (LCHO) carbohydrate (CHO) beverages before (24 g vs 2 g CHO), during (60 g/h vs 20 g/h CHO) and after (44 g vs 10 g CHO) every training session. All training sessions were monitored with SRM power meters and heart rate (HR) monitors. Performance was assessed throughout IT with maximal oxygen uptake (V I‡O2max) and 1 h time trial (TT). Mood state questionnaires (POMS and DALDA) were completed daily to monitor total mood disturbance (TMD). Venous blood samples were collected before and immediately after each TT and analysed for brain-derived neurotrophic factor (BDNF), cortisol (CORT), testosterone (TEST), CORT/TEST ratio, adrenocorticotrophic hormone (ACTH) and prolactin (PRL). Results: Weekly training volume and intensity (time spent in the three highest HR zones) increased significantly during IT (9.3±2.4 h to 23.5±3.4 h/week for volume and 2.6±2.5 to 6.5±4.0 h/week for intensity). Total energy intake and dietary CHO were significantly higher in HCHO than LCHO (4148±766 vs 3501±616 kcal/d and 679±105 vs 505±107 g/d CHO). TMD was elevated during IT (p<0.05). Overall, POMS TMD was significantly higher in LCHO than HCHO (p=0.04). Performance in the a€–V I‡Oa€—_2max exercise protocol fell significantly with IT in both conditions (p<0.05): peak power (391±37 to 375±38 W), maximum HR (190±10 to 179±8 bpm) and completion time (31:15±03:12 to 30:00±03:30 min:s). No significant changes in TT performance were observed over IT, or between conditions. However, absolute mean power during TT decreased non-significantly in both conditions (-1.2 W (-1%) and -7.2 W (-3%) for HCHO and LCHO, respectively). Mean HR tended to decrease from TT1-TT3 in LCHO (p=0.06). Pre-exercise CORT and BDNF tended to be lower after IT in both conditions (p=0.07) and pre-exercise ACTH tended to be lower in LCHO than HCHO (p=0.06). Post-exercise CORT, ACTH, BDNF, CORT/TEST ratio and PRL concentrations decreased with IT (p<0.05), with no difference between conditions. The post-exercise increase in PRL seen at TT1 did not occur at TT3; instead PRL concentrations fell from 373 to 348 mIU/L. Post-exercise TEST was lower in LCHO than HCHO (13.2±3.6 vs 14.6±3.8 nmol/L; p=0.03).  Discussion: A relatively short period of IT resulted in significant disturbances in mood state and minor performance decrements. LCHO resulted in significantly greater TMD than HCHO. Previous studies have reported significant declines in performance with similar exercise protocols; yet this group of well-trained athletes showed a level of resistance to the substantial increase in training load. However, hormonal changes present signs of chronic stress, including decreased post-exercise PRO, BDNF, CORT, ACTH and CORT/TEST suggesting these cyclists may have exhibited early signs of overreaching.

Regional differences in patterns of alcohol consumption: findings from the China Kadoorie Biobank study on half a million people from 10 regions

To describe the regional differences on patterns of alcohol consumption across 10 study in the China Kadoorie Biobank (CKB) areas involving half a million adults. The baseline survey of CKB took place in 5 urban and 5 rural areas across China during 2004-2008. Detailed information on alcohol consumption of 512 891 participants aged 30-79 years was gathered and analyzed. were directly standardized on age (in 10-age groups) and education (5 groups) structure of the study population for different sex. The overall prevalence rates of regular drinking (i.e., at least weekly) were 33.1% among men and 2.2% among women. Among men, the prevalence rate was seen highest in Harbin (52.0%) and Sichuan (50.2%), but lowest in Gansu (8.1%) and Haikou (18.8%). Most regular drinkers in Sichuan, Hunan, and Gansu habitually drank strong spirits (≥ 40% alcohol content), whereas beer was most commonly consumed in Harbin and Qingdao, with rice wine most commonly used in the southern regions (Haikou, Suzhou,Zhejiang and Liuzhou). Mean alcohol consumption was highest in Sichuan (414.6 g/week). Although the mean alcohol consumptions appeared lower on regular occasion in Gansu (195.2 g/week) and Henan (239.6 g/week) than in other regions, the amount consumed on special occasions in these two regions were the highest (Henan:202.3 g/day; Gansu:171.2 g/day). Similar patterns were also seen in women. Of all the regular drinkers, 82.6% of men and 56.6% of women reported heavy drinking episodes (men: >60 g, women: >40 g) on special occasions. The patterns of alcohol consumption including prevalence, frequency, amount, binge drinking pattern, and type of alcohol beverage varied greatly among the ten areas of CKB under study.

Effects of green tea extract on metabolic syndrome

Metabolic syndrome is a complex set of metabolic abnormalities,including central obesity,impaired glucose regulation or diabetes,hypertension,and dyslipidemia,etc.As a healthy beverage,tea has been consumed for thousands of years,its function in metabolic regulation has brought more and more attention all over the world.In this paper,researches into the effects of green tea extract on metabolic syndrome and its probable mechanism have been notified. Key words: Green tea; Green tea extract; Metabolic syndrome

Exposure risk assessment of plasticizer in dietary food in Xiamen

To understand the dietary consumption of residents in Xiamen and the content of phthalic acid esters (PAEs) in food, and to assess the plasticizer exposure risk of diet in Xiamen. The survey was conducted by stratified cluster random sampling method in Xiamen from September to October in 2010. According to the Xiamen administrative division, six neighborhood communities were selected as sampling units, then 25 families were randomly chosen from each sampling units.From the above 150 families, the permanent residents over the age of six were permitted to our study. The survey included 495 residents totally. These participants' information, such as basic personal information, physical activity levels, meal frequency and the average consumption of 33 kinds of food in 13 categories were collected using questionnaires. Thirteen categories included cereal and tubers, beans, vegetables, fungi and algae, fruits, dairy products, meat, seafood, eggs, snacks, beverages, cooking oil and spices. The height and weight of residents were measured and the average daily dietary intake was calculated. Thirty-three kinds of food in 13 categories were collected in supermarkets in Xiamen. According to the annual sales ranking, the top three-five brands of each kinds of food were selected and numbered, then two or three brands were chosen by random number table method from them; three completely individual packed samples in the same batch of each brand were detected; 243 samples were included in our study.100-500 g solid samples or 100-500 ml liquid samples were collected. The content of diethyl phthalate (DEP), dibutyl phthalate (DBP), di (2-ethylhexyl) phthalate (DEHP) in food were detected by liquid chromatography mass spectrometry, which expressed by median (minimum-maximum). The exposure dose, contribution rate and risk index of PAEs were calculated by point estimation method. According to the average daily dietary intake of residents in Xiamen, the top three ones in 13 categories of food were cereal and tubers (337.16 g/d, 18.21%), vegetables (309.12 g/d, 16.69%) and fruits (213.20 g/d, 11.51%). The content of DEP, DBP or DEHP among different categories of food was significantly different (χ² values were 58.05, 50.19 and 102.10, P < 0.01). Among 13 categories of food, seafood contained the most DEP (0.090 (0.000-0.324)mg/kg); cooking oil had the most DBP (0.700(0.000-2.980) mg/kg) and DEHP (5.115(0.000-24.160) mg/kg). DEP, DBP and DEHP exposure(0.19, 4.20, 18.10 µg × kg⁻¹ ×d ⁻¹)in dietary food in Xiamen were less than the reference dose(RfD) (800, 100, 20 µg × kg⁻¹ × d⁻¹) proposed by the United States Environmental Protection Agency (EPA), and the risk indexes were 0.02%, 4.20% and 90.50%, respectively. Among 13 categories of foods, seafood was the main source of DEP dietary exposure. The exposure dose and contribution rate of DEP in seafood were 0.18 µg × kg⁻¹ × d⁻¹ and 94.74%, respectively.Vegetables were the main source of DBP and DEHP dietary exposure. The exposure dose and contribution rate of DBP and DEHP were 1.48 µg × kg⁻¹ × d⁻¹, 35.24% and 6.07 µg × kg⁻¹ × d⁻¹, 33.54%, respectively. The food consumed by residents in Xiamen was overall in a safe state, but to some extent, there still exists DEHP exposure risk in foods.