Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium

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dc.contributor.authorMubiru, Edward
dc.contributor.authorJacxsens, Liesbeth
dc.contributor.authorPapastergiadis, Antonios
dc.contributor.authorLachat, Carl
dc.contributor.authorShrestha, Kshitij
dc.contributor.authorMozumder, N. H. M. Rubel
dc.contributor.authorDe Meulenaer, Bruno
dc.date.accessioned2023-06-14T20:46:47Z
dc.date.available2023-06-14T20:46:47Z
dc.date.issued2017
dc.description.abstractEpoxy 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 consump- tion 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–1 bw day–1 respectively. They had P99.5 intakes of 3.7183, 2.7921 and 38.6068 mg kg–1 bw day–1 respectively. 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–1 bw day–1 respectively, 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.en_US
dc.identifier.citationEdward Mubiru, Liesbeth Jacxsens, Antonios Papastergiadis, Carl Lachat, Kshitij Shrestha, N. H. M. Rubel Mozumder & Bruno De Meulenaer (2017) Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium, Food Additives & Contaminants: Part A, 34:6, 1000-1011, DOI: 10.1080/19440049.2017.1310399en_US
dc.identifier.otherhttps://doi.org/10.1080/19440049.2017.1310399
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/8930
dc.language.isoenen_US
dc.publisherFood Additives & Contaminantsen_US
dc.subjectLipid oxidationen_US
dc.subjectFatty acid methyl estersen_US
dc.subjectThreshold of toxicological concernen_US
dc.subjectRisk assessmenten_US
dc.subjectExposure assessmenten_US
dc.titleExposure assessment of epoxy fatty acids through consumption of specific foods available in Belgiumen_US
dc.typeArticleen_US
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