Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan

Sakuma, Hisako; Watanabe, Y.; Furusawa, Hiroko; Yoshinari, Tomoya; Akashi, Hajime; Kawakami, Hiroshi; Saito, Shiro; Sugita-Konishi, Yoshiko

doi:10.3390/toxins5051032

Cited by 20 publications

(19 citation statements)

References 22 publications

(33 reference statements)

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“…Most studies considered cereals in the intake estimations, but focused mainly on processed products, unlike the present study in which only contamination data on the raw commodity were considered. A case in point is the assessment performed in Japan, which only considered cooked rice (Sakuma et al, 2013). Intakes found in the present study were also higher than the most recent risk assessment conducted by JECFA (Bendford et al, 2010; FAO/WHO, 2008) (0.4-3.7 ng/kg bw/day), using the previous GEMS/Food Consumption Cluster Diets (13 Clusters).…”

Section: Discussioncontrasting

confidence: 59%

Aflatoxins in cereals: worldwide occurrence and dietary risk assessment

Andrade

Caldas

2015

WMJ

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The worldwide occurrence of aflatoxins (AFB1, AFB2, AFG1, AFG2), genotoxic mycotoxins, in raw maize, rice, sorghum and wheat samples collected since the year 2000 was evaluated using published data and occurrence data from the GEMS/Food database (https://extranet.who.int/gemsfood). Dietary risk assessments were conducted using GEMS/Food total aflatoxin occurrence and food consumption data obtained from the 17 Cluster Diets. Risk characterisation arising from aflatoxin exposure was conducted using both cancer risk and margin of exposure (MOE) approaches. A total of 89 publications were retrieved from the literature, reporting data related to 18,097 samples, of which 37.6% were positive for at least one aflatoxin. The total upper bound (UB) mean for all samples analysed was 13.6 μg/kg, and was higher for rice (24.6 μg/kg) and sorghum (25.9 μg/kg). Of data related to the analysis of 4,536 samples reported to GEMS/Food database, 12.7% were positive for at least one aflatoxin. The total UB mean was 1.9 μg/kg, and was higher for rice (2.4 μg/kg) and maize (1.6 μg/kg). Total intakes ranged from 3.0 ng/kg bw/day (Cluster C11) to 17.1 ng/kg bw/day (Cluster C09). On average, the consumption of rice contributed to 41.6% of the total aflatoxin intake in all clusters, followed by wheat (35.4%), maize (21.2%) and sorghum (1.8%). The lowest cancer risk was found in cluster C11 (0.057 cancers/year/105 individuals), and the highest in cluster C09 (0.467 cancers/year/105 individuals). MOE ranged from 56 (C11) to 10 (C09), indicating a potential risk to consumers. These results highlight the need for continuous action by health authorities to decrease aflatoxin contamination in cereals, as they are staple foods in diets worldwide. These actions include the enforcement of code of practices at the national level and the establishment of maximum contamination levels by the Codex System.

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Section: Discussioncontrasting

confidence: 59%

Aflatoxins in cereals: worldwide occurrence and dietary risk assessment

Andrade

Caldas

2015

WMJ

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“…In this study, the lost OTA could be completely recovered from the cooking water indicating no decomposition. The effect was similar for pasta made with naturally contaminated semolina but with a low OTA level (2.2 μg/kg OTA) or pasta additionally spiked with 5 or 10 μg/kg of OTA (Sakuma et al., ). When cooking Chinese wheat noodles made with approximately 0.5% sodium carbonate for 7 min, OTA was lowered only up to 12% (Peng et al., ).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 81%

“…Sakuma et al. () found during 6‐min cooking of dried pasta made from durum semolina without other ingredients (except water) that there was an OTA reduction of 34%. In this study, the lost OTA could be completely recovered from the cooking water indicating no decomposition.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

102

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Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

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“…However, it had been reported that AF content in spices did not decrease during cooking [51]. Sakuma, et al studied the reduction of AF in rice after cooking [52]. Assuming that the AFB1 concentration of rice was at LOD (0.1 ng/g) in Japan, they demonstrated that the cooking processing factors for rice was 93.8% and that value was used in the exposure assessment.…”

Section: Dietary Exposure and Moe For Afb1 Contamination In Spices Mamentioning

confidence: 99%

“…Study from Japan estimated that the dietary exposure to AFB1 in rice at the 95th percentile would be 1.20-2.34 ng/kg/day, hence, the cancer risk was estimated to be 0.021-0.040 cancer/100,000 population [52]. It was suggested that the risk for AFB1 would be significant for high consumers (high intake of staple foods), even though the overall AF contamination was at limit of detection (LOD), thus the regulation of AFB1 for staple foods should be more restricted than for other foods.…”

Section: Population Risk For Primary Liver Cancermentioning

confidence: 99%

Risk Assessment of Dietary Exposure to Aflatoxin Contamination in Spices

Noman¹

2016

ACT

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This study highlights the daily consumption of spices in human diet and the potential of aflatoxin B1 (AFBI) contamination which attributable to the risk of developing liver cancer. All the AFBI contamination data in spices from various studies in Malaysia were considered for calculation of risk assessment by dietary exposure and margin of exposure (MOE). The mean dietary exposure to AFB1 ranges from 0.21-1.32 ng/kg-bw/day (overall mean, 0.59 ng/kgbw/day), and 12.27 ng/kg-bw/day was the highest reported level of AFBI contamination. The MOEs derived from these dietary exposures at a benchmark dose lower confidence limit (BMDL10) of 0.305 µg/kg-bw/day were 230-1,450 (overall mean, 520). The MOE of less than 10,000 indicates the risk of AFBI contamination in spices should be a high priority for risk management actions. Based on the tolerable daily intake (TDI) in Asia of 0.11-0.19 ng AFB1/kg-bw/day for liver cancer risk per 100,000 populations, the overall mean of 0.59 ng/kg-bw/day represents 3-536% of this TDI. Population risk for primary liver cancer attributable to AFB1 contamination in spices were 0.01-0.03 (0.1-0.7%) and 0-0.31 (0-6%) cancers/year/100,000 population, for mean and range of exposures. The risk, which was less than 1 cancer case/year/100,000 population, suggested that Malaysian population is not significantly at risk.

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Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan

Cited by 20 publications

References 22 publications

Aflatoxins in cereals: worldwide occurrence and dietary risk assessment

Aflatoxins in cereals: worldwide occurrence and dietary risk assessment

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Risk Assessment of Dietary Exposure to Aflatoxin Contamination in Spices

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