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Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges

Mycotoxins are naturally occurring toxins that contaminate different crops and foodstuffs under certain circumstances during harvesting, handling, storage, and processing. Neither the dietary intake of mycotoxins in Cameroon is well characterized, nor its health effects on the consumers. This review...

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Autores principales: Bouelet Ntsama, Isabelle Sandrine, Frazzoli, Chiara, Pouokam, Guy Bertrand, Colizzi, Vittorio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137334/
https://www.ncbi.nlm.nih.gov/pubmed/37107508
http://dx.doi.org/10.3390/foods12081713
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author Bouelet Ntsama, Isabelle Sandrine
Frazzoli, Chiara
Pouokam, Guy Bertrand
Colizzi, Vittorio
author_facet Bouelet Ntsama, Isabelle Sandrine
Frazzoli, Chiara
Pouokam, Guy Bertrand
Colizzi, Vittorio
author_sort Bouelet Ntsama, Isabelle Sandrine
collection PubMed
description Mycotoxins are naturally occurring toxins that contaminate different crops and foodstuffs under certain circumstances during harvesting, handling, storage, and processing. Neither the dietary intake of mycotoxins in Cameroon is well characterized, nor its health effects on the consumers. This review is intended to be the first milestone towards national risk management of mycotoxins. It is noteworthy that mycotoxins contaminate the main staple foods of Cameroonian communities, which are also often used as complementary foods for infants, young children, and people with compromised immune systems (e.g., HIV/AIDS), thus calling for urgent intervention in primary and secondary prevention. Very few data exist on mycotoxin contamination in Cameroonian agricultural commodities and food items. Only 25 studies from 14 different authors have been published in the last decade. On the basis of available data in Cameroon, the Estimated Daily Intake (EDI) of major mycotoxins in foods for Aflatoxins was 0.0018–14.2 µg/kgbw/day in maize, 0.027–2.36 µg/kgbw/day in cassava, and 0.023–0.1 µg/kgbw/day in groundnuts. The estimated daily intake of fumonisins was 0.12–60.6 µg/kgbw/day in maize and 0.056–0.82 µg/kgbw/day in beans. Based on the estimated distribution of human exposure levels by food, maize and cassava are the major sources of exposure and should be prioritized, followed by beans and spices. This estimate will be updated along with improvements on the national database on mycotoxin contamination of Cameroonian foods.
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spelling pubmed-101373342023-04-28 Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges Bouelet Ntsama, Isabelle Sandrine Frazzoli, Chiara Pouokam, Guy Bertrand Colizzi, Vittorio Foods Review Mycotoxins are naturally occurring toxins that contaminate different crops and foodstuffs under certain circumstances during harvesting, handling, storage, and processing. Neither the dietary intake of mycotoxins in Cameroon is well characterized, nor its health effects on the consumers. This review is intended to be the first milestone towards national risk management of mycotoxins. It is noteworthy that mycotoxins contaminate the main staple foods of Cameroonian communities, which are also often used as complementary foods for infants, young children, and people with compromised immune systems (e.g., HIV/AIDS), thus calling for urgent intervention in primary and secondary prevention. Very few data exist on mycotoxin contamination in Cameroonian agricultural commodities and food items. Only 25 studies from 14 different authors have been published in the last decade. On the basis of available data in Cameroon, the Estimated Daily Intake (EDI) of major mycotoxins in foods for Aflatoxins was 0.0018–14.2 µg/kgbw/day in maize, 0.027–2.36 µg/kgbw/day in cassava, and 0.023–0.1 µg/kgbw/day in groundnuts. The estimated daily intake of fumonisins was 0.12–60.6 µg/kgbw/day in maize and 0.056–0.82 µg/kgbw/day in beans. Based on the estimated distribution of human exposure levels by food, maize and cassava are the major sources of exposure and should be prioritized, followed by beans and spices. This estimate will be updated along with improvements on the national database on mycotoxin contamination of Cameroonian foods. MDPI 2023-04-20 /pmc/articles/PMC10137334/ /pubmed/37107508 http://dx.doi.org/10.3390/foods12081713 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Bouelet Ntsama, Isabelle Sandrine
Frazzoli, Chiara
Pouokam, Guy Bertrand
Colizzi, Vittorio
Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title_full Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title_fullStr Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title_full_unstemmed Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title_short Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges
title_sort occurrence and dietary risk assessment of mycotoxins in most consumed foods in cameroon: exploring current data to understand futures challenges
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137334/
https://www.ncbi.nlm.nih.gov/pubmed/37107508
http://dx.doi.org/10.3390/foods12081713
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