title: Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium.
abstract: Epoxy fatty acids (EFAs) are secondary oxidation products formed from unsaturated fatty acid hydroperoxides. Seventeen food categories were analysed for C18 monoEFAs of food products available on the Belgian market. A quantitative exposure assessment was performed based on deterministic and probabilistic approaches combining these concentration data with consumption data obtained from the Belgian National Food Consumption Survey of 2004. A preliminary evaluation of any potential risk related to the intake of the studied EFAs through the studied foods was performed by applying the threshold of toxicological concern (TTC) concept. Three food categories out of 17 foods, mayonnaise, butter-margarine and ready-to-eat meals were found to contribute most to the intake of EFAs. According to probabilistic determination, these foods had P50 intakes of 0.4085, 0.3328 and 0.2997 mg kg-1bw day-1respectively. They had P99.5 intakes of 3.7183, 2.7921 and 38.6068 mg kg-1bw day-1respectively. The intake below the TTC was from the consumption of cooked meat, smoked salmon and raw cured ham, with P50 intakes of 0.0006, 0.0007 and 0.0011 mg kg-1bw day-1respectively, and the other foods were above the TTC. Based on the TTC concept, a risk to human health could be identified related to the consumption of cheese, snacks foods, plant oils, French fries, dry nuts, chips, cured minced raw meat, cookies, fresh and frozen salmon and bacon.
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Edward
authors.initials: E
authors.lastname: Mubiru
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Liesbeth
authors.initials: L
authors.lastname: Jacxsens
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Antonios
authors.initials: A
authors.lastname: Papastergiadis
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Carl
authors.initials: C
authors.lastname: Lachat
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Kshitij
authors.initials: K
authors.lastname: Shrestha
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: N H M Rubel
authors.initials: NHMR
authors.lastname: Mozumder
authors.affiliation: a nutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering , Ghent University , Ghent , Belgium.
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D001530:Belgium; D004032:Diet / Q000706:statistics & numerical data*; D004435:Eating; D004852:Epoxy Compounds / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans
chemical_list: D004852:Epoxy Compounds; D005227:Fatty Acids
keywords: Lipid oxidation; exposure assessment; fatty acid methyl esters; risk assessment; threshold of toxicological concern