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

Toxins

Hisako Sakuma³  Yasushi Watanabe³  Hiroko Furusawa³  Tomoya Yoshinari³  Hajime Akashi²  Hiroshi Kawakami⁴  Shiro Saito¹ 

[1] Department of Sociology, University of Tokyo, 1-1-1, Yayoi, 5 Bunkyo-ku, Tokyo 113-8581, Japan; E-Mail:;QE Center Research and Development, Quality Assurance Division, Nisshin Seifun Group INC., Tsurugaoka, Fujimino, Saitama 356-8511, Japan; E-Mail:;National Institute of Health Sciences, 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan; E-Mails:;Faculty of Home Economics, Kyoritsu Women’s University, Hitotsubashi, Chiyoda, Tokyo 101-0003, Japan; E-Mail:

关键词: dietary exposure;    aflatoxin;    ochratoxin A;    rice;    pasta;    reduction;   

DOI  :  10.3390/toxins5051032

来源: mdpi

【 摘 要 】

Mycotoxins are commonly present in cereal grains and are not completely destroyed during their cooking and processing. When mycotoxins contaminate staple foods, the risk for exposure becomes serious. In East Asia, including Japan, rice is consumed as a staple food, and with the increasingly Westernized lifestyle, the consumption of wheat has increased. The mycotoxins commonly associated with rice and wheat are total aflatoxin (AFL) and ochratoxin A (OTA), respectively. This study examined the retention of AFL and OTA during the cooking of rice and pasta. AFL was retained at 83%–89% the initial level after the cooking of steamed rice. In pasta noodles, more than 60% of the OTA was retained. These results show that AFL and OTA are relatively stable during the cooking process, suggesting that a major reduction in the exposure to these mycotoxins cannot be expected to occur by cooking rice and pasta. The estimated exposure assessment at the high consumer level (95th percentile) and the mycotoxin contamination level determined by taking into account these reductions in the present study should be useful for the establishment of practical regulations for mycotoxins in staple foods.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.