title: Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium.
abstract: Malondialdehyde (MDA), 4-Hydroxy-2-(E)-Nonenal (HNE) and 4-Hydroxy-2-(E)-Hexenal (HHE) are reactive aldehydes found in foods and are formed due to decomposition of polyunsaturated fatty acid hydroperoxides. In the present study, sixteen food categories were analyzed for the aforementioned aldehydes and in combination with consumption data obtained from a national representative sample of the Belgian population, a quantitative exposure assessment was performed. MDA was detected above the detection limit in 84% of the analyzed samples while HNE and HHE in 63% and 16% of the samples respectively. Consumption of dry nuts, fried snacks, French fries and cured minced meat products were found to contribute the most to the intake of MDA and HNE. Intake of HHE from the foods analyzed was found not to be significant. An evaluation of any potential risk related to the intake of the studied aldehydes through the studied foods was performed by applying the threshold of toxicological concern concept. No risk to human health could be identified related to the consumption of these foods for the vast majority of the consumers, with the only exception of a small proportion (3.8%) of those who consume cured and minced raw meat, that could be at risk.
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Antonios
authors.initials: A
authors.lastname: Papastergiadis
authors.affiliation: Department of Food Science, Faculty of Agriculture, Ain Shams University, 68 Hdayek Shubra, 11241 Cairo, Egypt.
authors.forename: Amr
authors.initials: A
authors.lastname: Fatouh
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Liesbeth
authors.initials: L
authors.lastname: Jacxsens
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Nutrition and Child Health Unit, Institute of Tropical Medicine, Nationalestraat 155, B-2000 Antwerp, Belgium.
authors.forename: Carl
authors.initials: C
authors.lastname: Lachat
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Kshitij
authors.initials: K
authors.lastname: Shrestha
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Jeff
authors.initials: J
authors.lastname: Daelman
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Nutrition and Child Health Unit, Institute of Tropical Medicine, Nationalestraat 155, B-2000 Antwerp, Belgium.
authors.forename: Patrick
authors.initials: P
authors.lastname: Kolsteren
authors.affiliation: Research Group EnVOC, Department of Sustainable Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Herman
authors.initials: H
authors.lastname: Van Langenhove
authors.affiliation: NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Bruno.DeMeulenaer@UGent.be.
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D000447:Aldehydes / Q000633:toxicity*; D001530:Belgium; D004032:Diet; D004781:Environmental Exposure; D005506:Food Contamination; D006801:Humans; D008315:Malondialdehyde / Q000633:toxicity*; D018570:Risk Assessment
chemical_list: D000447:Aldehydes; C045934:4-hydroxy-2-hexenal; D008315:Malondialdehyde; C027576:4-hydroxy-2-nonenal
keywords: 4-Hydroxy-2-(E)-Nonenal; Exposure assessment; Hydroxy-2-(E)-Hexenal; Lipid oxidation; Malondialdehyde; Risk assessment