Shuo Zhang1, Shuang Zhou1, Bing Lyu1, Nannan Qiu1, Jingguang Li1, Yunfeng Zhao1, Yongning Wu1. 1. NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing, China.
Abstract
INTRODUCTION: Fumonisins are a group of widespread mycotoxins mainly existing in staple foods. Their toxicological effects on humans cause worldwide public health threat. During 2015-2020, the 6th China Total Diet Study (TDS) was conducted to study the dietary exposure to fumonisins in the Chinese adult population. METHODS: Fumonisins were analyzed by LC-MS/MS in 288 composite dietary samples collected from 24 provincial-level administrative divisions. After combining the national consumption data with analytical results, estimated daily intakes (EDIs) were assessed and compared with health-based guide values (HBGV). RESULTS: In the 6th China TDS, the highest fumonisin B (FBs) levels were found in staple foods/cereals among the 12 food categories. EDI of FBs was 104.9 ng/kg of body weight (bw)/day at the upper bound accounting 5.25% of the provisional maximum tolerable daily intake set by Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives. Among the 12 food categories, cereals and cereal products were the greatest contributor to FB exposure at 95%. CONCLUSION: Although the estimated exposure to FBs in the 6th China TDS were well below the HBGV for FBs in general, it was 2 times higher than the exposure in the 5th China TDS. Furthermore, the exposure to FB3 has increased remarkable and is worth further attention in China. Copyright and License information: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2021.
INTRODUCTION: Fumonisins are a group of widespread mycotoxins mainly existing in staple foods. Their toxicological effects on humans cause worldwide public health threat. During 2015-2020, the 6th China Total Diet Study (TDS) was conducted to study the dietary exposure to fumonisins in the Chinese adult population. METHODS: Fumonisins were analyzed by LC-MS/MS in 288 composite dietary samples collected from 24 provincial-level administrative divisions. After combining the national consumption data with analytical results, estimated daily intakes (EDIs) were assessed and compared with health-based guide values (HBGV). RESULTS: In the 6th China TDS, the highest fumonisin B (FBs) levels were found in staple foods/cereals among the 12 food categories. EDI of FBs was 104.9 ng/kg of body weight (bw)/day at the upper bound accounting 5.25% of the provisional maximum tolerable daily intake set by Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives. Among the 12 food categories, cereals and cereal products were the greatest contributor to FB exposure at 95%. CONCLUSION: Although the estimated exposure to FBs in the 6th China TDS were well below the HBGV for FBs in general, it was 2 times higher than the exposure in the 5th China TDS. Furthermore, the exposure to FB3 has increased remarkable and is worth further attention in China. Copyright and License information: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2021.
Authors: Helle-Katrine Knutsen; Lars Barregård; Margherita Bignami; Beat Brüschweiler; Sandra Ceccatelli; Bruce Cottrill; Michael Dinovi; Lutz Edler; Bettina Grasl-Kraupp; Christer Hogstrand; Laurentius Ron Hoogenboom; Carlo Stefano Nebbia; Annette Petersen; Martin Rose; Alain-Claude Roudot; Tanja Schwerdtle; Christiane Vleminckx; Günter Vollmer; Heather Wallace; Chiara Dall'Asta; Arno C Gutleb; Hans-Ulrich Humpf; Corrado Galli; Manfred Metzler; Isabelle P Oswald; Dominique Parent-Massin; Marco Binaglia; Hans Steinkellner; Jan Alexander Journal: EFSA J Date: 2018-02-23
Authors: Ronald T Riley; Olga Torres; Jorge Matute; Simon G Gregory; Allison E Ashley-Koch; Jency L Showker; Trevor Mitchell; Kenneth A Voss; Joyce R Maddox; Janee B Gelineau-van Waes Journal: Mol Nutr Food Res Date: 2015-09-03 Impact factor: 5.914