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Food Chem Toxicol. 2016 Nov;97:395-401. doi: 10.1016/j.fct.2016.10.013. Epub 2016 Oct 13.

Exposure assessment to fumonisins B1, B2 and B3 through consumption of gluten-free foodstuffs intended for people affected by celiac disease.

Author information

1
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055, Portici, Naples, Italy. Electronic address: francesco.esposito4@unina.it.
2
Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055, Portici, Naples, Italy.
3
Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131, Naples, Italy.

Abstract

Fumonisins are mycotoxins produced by Fusarium species and affecting maize crops. Some analogues of fumonisins are known for their toxic and possible carcinogenic effects on humans and animals. Because of their occurrence in corn-based food, diet is the main source of exposure to these mycotoxins, especially among people affected by celiac disease. Hence, the purpose of this paper was to evaluate the amount of fumonisins B1, B2 and B3 in maize-based products and to assess the exposure of people affected by celiac disease to fumonisins. The sample consisted of 154 gluten-free products analyzed according to method UNI EN 14352:2005. Results showed a heterogeneous contamination by fumoninisin B1, B2 and B3, although below limits of Commission Regulation No 1126/2007 and consistent with other European literature data. Exposure to fumonisins was evaluated for different age groups. In some cases exposure to fumonisins could not be ignored since the total intake could exceed EFSA Provisional Maximum Tolerable Intake up to 150%. Therefore, in the light of an overall contamination by fumonisins the total dietary exposure could be underrated not only in people affected by celiac disease, but also in non-celiac population.

KEYWORDS:

Celiac disease; Exposure assessment; Fumonisins; Maize

PMID:
27746327
DOI:
10.1016/j.fct.2016.10.013
[Indexed for MEDLINE]

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