Mycotoxins
İÇİNDEKİLERCONTENTSENVIRONMENTAL HEALTH CRITERIA FOR MYCOTOXINS . . . . . 1. SUMMARY AND RECOMMENDATIONS FOR FURTHER RESEARCH 1.1 Summary 1.1.1 Aflatoxins 1.1.1.1 Sources and occurrence . 1.1.1.2 Effects and associated exposures 1.1.2 Other mycotoxins 1.1.2.1 Ochratoxins 1.1.2.2 Zearalenone 1.1.2.3 Trichothecenes 1.2 Recommendations for further studies 1.2.1 General recommendations 1.2.2 Recommendations for aflatoxins 1.2.3 Recommendations for other mycotoxins 2. MYCOTOXINS AND HUMAN HEALTH 3. AFLATOXINS 3.1 Properties and analytical methods 3.1.1 Chemical properties 3.1.2 Methods of analysis for aflatoxins in foodstuffs . . . . . 3.1.2.1 Sampling 3.1.2.2 Methods of analysis 3.2 Sources and occurrence 3.2.1 Formation by fungi 3.2.1.1 Moisture content and temperature 3.2.1.2 Invasion of field crops by A.flavus 3.2.2 Occurrence in foodstuffs 3.2.2.1 Maize 3.2.2.2 Wheat, barley, oats, rye, rice, and sorghum . . . 3.2.2.3 Groundnuts (peanuts) 3.2.2.4 Soybeans and common beans 3.2.2.5 Tree nuts 3.2.2.6 Copra 3.2.2.7 Cottonseed 3.2.2.8 Spices and condiments 3.2.2.9 Animal feeds 3.2.2.10 Animal products 3.2.3 Fate of aflatoxins during the handling and processing of food 3.2.4 Pathways and levels of exposure 3.3 Metabolism 3.3.1 Absorption 3.3.2 Tissue distribution 3.3.2.1 Animal studies 3.3.2.2 Studies in man 3.3.3 Metabolic transformation and activation 3.3.4 Excretion 3.3.4.1 Animal studies 3.3.4.2 Studies in man 3.4 Effects in animals 3.4.1 Field observations 3.4.2 Experimental studies 3.4.2.1 Acute and chronic effects: hepatotoxicity 3.4.2.2 Hepatotoxicity connected with extrahepatic effects . . . . 3.4.2.3 Carcinogenesis 3.4.2.4 Teratogenicity 3.4.2.5 Mutagenicity 3.4.2.6 Biochemical effects and mode of action 3.4.2.7 Factors modifying the effects and dose-response relationships of aflatoxins 3.5 Effects in man-epidemiological and clinical studies 3.5.1 General population studies 3.5.1.1 Liver carcinogenesis 3.5.1.2 Other effects reported to be associated with aflatoxins . . 3.5.2 Occupational exposure 3.6 Evaluation of the health risks of exposure to aflatoxins . 3.6.1 Human exposure conditions 3.6.1.1 Sources and levels of aflatoxins in food 3.6.1.2 Dietary intake and levels in human tissues 3.6.2 Acute effects of exposure . 3.6.2.1 Acute liver disease 3.6.2.2 Reye's syndrome 3.6.3 Chronic effects of aflatoxin exposure 3.6.3.1 Cancer of the liver . 3.6.3.2 Juvenile cirrhosis in India 3.6.4 Guidelines for health protection 4. OTHER MYCOTOXINS 4.1 Ochratoxins 4.1.1 Properties and analytical methods 4.1.1.1 Chemical properties 4.1.1.2 Methods for the analysis of foodstuffs 4.1.2 Sources and occurrence 4.1.2.1 Fungal formation . . . 4.1.2.2 Occurrence in foodstuffs 4.1.3 Metabolism 4.1.3.1 Absorption 4.1.3.2 Tissue distribution and metabolic conversion 4.1.3.3 Excretion 4.1.4 Effects in animals 4.1.4.1 Field observations 4.1.4.2 Experimental studies 4.1.5 Effects in man . 4.1.5.1 Ochratoxin A and Balkan nephropathy 4.1.6 Conclusions and evaluation of the health risks to man of ochratoxins 4.1.6.1 Experimental animal studies 4.1.6.2 Studies in man 4.1.6.3 Evaluation of health risks 4.2 Zearalenone 4.2.1 Properties, analytical methods, and sources 4.2.2 Occurrence 4.2.3 Effects in animals . . . . . . . . 4.2.3.1 Field observations . 4.2.3.2 Experimental studies 4.2.4 Conclusions and evaluation of health risks to man of zearalenone . , 4.2.4.1 Animal studies 4.2.4.2 Evaluation of health risks 4.3 Trichothecenes 4.3.1 Properties and sources 4.3.2 Occurrence 4.3.3 Effects in animals 4.3.3.1 Field observations 4.3.3.2 Experimental studies 4.3.4 Alimentary toxic aleukia 4.3.5 Conclusions and evaluations of the health risks to man of trichothecenes REFERENCES NOTLAREnvironmental Health Criteria 11 |
