Evaluación de la exposición de la población valenciana a micotoxinas a través de un estudio de dieta total

Diet is the main source of mycotoxins for man. Mycotoxigenic fungi can contaminate plant products in field, during storage or in processing. Although mycotoxins are mostly thermostable, evaluating their presence in the different components of our diet including ready-to-eat vegetable or animal dishes, as well as in dairy products, juices and alcoholic beverages is a necessary step for a better assessment of the risks associated with mycotoxin presence and to take measures to protect the health of consumers. In the first place, a bibliographic review was carried out in this thesis including eighteen total diet studies carried out in Canada, China, France, Ireland, Lebanon, New Zealand, Spain, the Netherlands, Viet Nam, and Spain, showing the growing interest in exposure assessment to mycotoxins through diet. Likewise, different analytical procedures based on gas chromatography and liquid both coupled to tandem mass spectrometry were developed and validated. Different extraction techniques have been used; QuEChERS method that gave very good results for cereals, vegetables, fruits, nuts, legumes, meat, fish and milk, while the liquid-liquid extraction was used for coffee and the liquid-liquid dispersive microextraction for beer, wine, juices and teas. The proposed methodologies have been validated according to European regulations with satisfactory results in terms of linearity, accuracy, precision and limits of detection and quantification. The results showed that 49% of the 328 menu dishes ready for consumption contained at least one mycotoxin. The mycotoxins most frequently detected were deoxynivalenol, neosolaniol, HT-2 toxin and alternariol. 53% of 110 alcoholic beverages have shown simultaneous presence of more than one mycotoxin reaching up to ten, mainly of trichothecenes, aflatoxins, zearalenone, patulin and Alternaria toxins with sums of concentrations ranging between 5.50 μg / L and 180.15 μg / L. The concentrations of the mycotoxins detected in the food are below the maximum limits established except for a sample of wine that exceeded the levels established for OTA (2 μg / L). An evaluation of the exposure was carried out taking into account the results obtained and the consumption data, and a special mention was made to the consumption according to the recommendations of the Mediterranean diet. The technique of multivariate statistical analysis of the principal components analysis (PCA) was used to interpret the results in terms of the contribution of the analyzed foods to the ingestion of mycotoxins studied. The results showed a greater contribution of legumes to the intake of HT-2 and βZAL, of meat to the intake of OTA, of beer to the intake of AOH, βZAL and DON, of fruit juices to the intake of PAT as well as of dried fruits to the intake of NIV. In addition, the characterization of the risk has been made by comparing the estimated daily intake with toxicological parameters of tolerable daily intake, obtaining a low risk for most of the food ready for consumption. However, the detection of mycotoxins, although at low levels, highlights the need to include mycotoxin monitoring in total diet studies. Diet is the main source of mycotoxins for man. Mycotoxigenic fungi can contaminate plant products in field, during storage or in processing. Although mycotoxins are mostly thermostable, evaluating their presence in the different components of our diet including ready-to-eat vegetable or animal dishes, as well as in dairy products, juices and alcoholic beverages is a necessary step for a better assessment of the risks associated with mycotoxin presence and to take measures to protect the health of consumers. In the first place, a bibliographic review was carried out in this thesis including eighteen total diet studies carried out in Canada, China, France, Ireland, Lebanon, New Zealand, Spain, the Netherlands, Viet Nam, and Spain, showing the growing interest in exposure assessment to mycotoxins through diet. Likewise, different analytical procedures based on gas chromatography and liquid both coupled to tandem mass spectrometry were developed and validated. Different extraction techniques have been used; QuEChERS method that gave very good results for cereals, vegetables, fruits, nuts, legumes, meat, fish and milk, while the liquid-liquid extraction was used for coffee and the liquid-liquid dispersive microextraction for beer, wine, juices and teas. The proposed methodologies have been validated according to European regulations with satisfactory results in terms of linearity, accuracy, precision and limits of detection and quantification. The results showed that 49% of the 328 menu dishes ready for consumption contained at least one mycotoxin. The mycotoxins most frequently detected were deoxynivalenol, neosolaniol, HT-2 toxin and alternariol. 53% of 110 alcoholic beverages have shown simultaneous presence of more than one mycotoxin reaching up to ten, mainly of trichothecenes, aflatoxins, zearalenone, patulin and Alternaria toxins with sums of concentrations ranging between 5.50 μg / L and 180.15 μg / L. The concentrations of the mycotoxins detected in the food are below the maximum limits established except for a sample of wine that exceeded the levels established for OTA (2 μg / L). An evaluation of the exposure was carried out taking into account the results obtained and the consumption data, and a special mention was made to the consumption according to the recommendations of the Mediterranean diet. The technique of multivariate statistical analysis of the principal components analysis (PCA) was used to interpret the results in terms of the contribution of the analyzed foods to the ingestion of mycotoxins studied. The results showed a greater contribution of legumes to the intake of HT-2 and βZAL, of meat to the intake of OTA, of beer to the intake of AOH, βZAL and DON, of fruit juices to the intake of PAT as well as of dried fruits to the intake of NIV. In addition, the characterization of the risk has been made by comparing the estimated daily intake with toxicological parameters of tolerable daily intake, obtaining a low risk for most of the food ready for consumption. However, the detection of mycotoxins, although at low levels, highlights the need to include mycotoxin monitoring in total diet studies.

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