title: Estimated dietary exposure to mycotoxins after taking into account the cooking of staple foods in Japan.
abstract: 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.
authors.affiliation: National Institute of Health Sciences, Setagaya-ku, Tokyo 158-8501, Japan. sakuma.hisako.xhrqx@showadenko.com
authors.forename: Hisako
authors.initials: H
authors.lastname: Sakuma
authors.forename: Yasushi
authors.initials: Y
authors.lastname: Watanabe
authors.forename: Hiroko
authors.initials: H
authors.lastname: Furusawa
authors.forename: Tomoya
authors.initials: T
authors.lastname: Yoshinari
authors.forename: Hajime
authors.initials: H
authors.lastname: Akashi
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Kawakami
authors.forename: Shiro
authors.initials: S
authors.lastname: Saito
authors.forename: Yoshiko
authors.initials: Y
authors.lastname: Sugita-Konishi
mesh_terms: D000293:Adolescent; D000328:Adult; D000348:Aflatoxins / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D002648:Child; D002675:Child, Preschool; D003296:Cooking; D004032:Diet; D005506:Food Contamination / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D007223:Infant; D007564:Japan; D009793:Ochratoxins / Q000032:analysis*; D012275:Oryza; D018570:Risk Assessment; D014908:Triticum; D055815:Young Adult
chemical_list: D000348:Aflatoxins; D002273:Carcinogens; D009793:Ochratoxins; C025589:ochratoxin A