Evaluation of food exposure and health risk characterization of polycyclic aromatic hydrocarbons and mycotoxins in wheat-based foods marketed in São Paulo, Brazil

• Grant number: 23/15185-8
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2024
• End date: January 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Geni Rodrigues Sampaio
• Grantee: Geni Rodrigues Sampaio
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Adriana Palma de Almeida ; Edgar Augusto Costa Pinto ; Elizabeth Aparecida Ferraz da Silva Torres ; Marcelo Macedo Rogero ; Olga Maria da Silva Viegas ; Rosana Aparecida Manólio Soares Freitas ; Simone Alves da Silva

Abstract

Introduction: Wheat is one of the primary cereals cultivated worldwide. The grain is consumed in the form of bread, pasta, and cookies and represents a significant food source. Wheat foods are frequently consumed in large quantities by the Brazilian population. Breads, pasta, and cookies undergo various heat treatments, varying according to the characteristics of each food item. Wheat products are susceptible to contamination by mycotoxins, toxic secondary metabolites from fungi, and the formation of polycyclic aromatic hydrocarbons (PAHs), compounds formed from incomplete combustion of organic matter. Both mycotoxins and PAHs have carcinogenic, mutagenic, and genotoxic potential, thus posing health risks to humans. Considering that wheat-based products are highly consumed in Brazil and have significant nutritional value, evaluating contamination levels of PAHs and mycotoxins is of fundamental importance due to the limited research conducted in this area. Objectives: This study aims to investigate contamination by PAHs and mycotoxins in wheat-based foods and assess the population's exposure and carcinogenic risk associated with the consumption of these products. Methodology: Various wheat food groups obtained from retailers in the city of São Paulo will be evaluated for contamination by PAHs and mycotoxins. The compounds will be quantified using high-performance liquid chromatography (HPLC). Additionally, the risk characterization for the Brazilian population resulting from exposure to these contaminants through product consumption will be conducted. Expected Results: This work will contribute to the assessment of PAHs and mycotoxin levels in wheat foods widely consumed by the Brazilian population, considering the risks associated with these contaminants. Furthermore, the generated results may provide input for the development and revision of national regulations regarding these compounds in food products. (AU)