Risk assessment of dietary exposure to Aflatoxin contamination in spices

Ali, Norhayati and Watt, John ORCID logoORCID: https://orcid.org/0000-0002-9771-4442 (2019) Risk assessment of dietary exposure to Aflatoxin contamination in spices. Advances in Clinical Toxicology, 4 (1) , 000145. pp. 1-16. ISSN 2577-4328 [Article] (doi:10.23880/act-16000145)

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This study highlights the daily consumption of spices in human diet and the potential of aflatoxin B1 (AFBI) contamination which attributable to the risk of developing liver cancer. All the AFBI contamination data in spices from various studies in Malaysia were considered for calculation of risk assessment by dietary exposure and margin of exposure (MOE). The mean dietary exposure to AFB1 ranges from 0.21-1.32 ng/kg-bw/day (overall mean, 0.59 ng/kgbw/ day), and 12.27 ng/kg-bw/day was the highest reported level of AFBI contamination. The MOEs derived from these dietary exposures at a benchmark dose lower confidence limit (BMDL10) of 0.305 μg/kg-bw/day were 230-1,450 (overall mean, 520). The MOE of less than 10,000 indicates the risk of AFBI contamination in spices should be a high priority for risk management actions. Based on the tolerable daily intake (TDI) in Asia of 0.11-0.19 ng AFB1/kg-bw/day for liver, the overall mean of 0.59 ng/kg-bw/day represents 3-536% of this TDI. Population risk for primary liver cancer attributable to AFB1 contamination in spices were 0.01-0.03 (0.1-0.7%) and 0-0.31 (0-6%) cancers/year/100,000 population, for mean and range of exposures. The risk, which was less than 1 cancer case/year/100,000 population, suggested that Malaysian population is not significantly at risk.

Item Type: Article
Research Areas: A. > School of Science and Technology > Centre for Decision Analysis and Risk Management (DARM)
Item ID: 27494
Notes on copyright: Copyright © Ali N and Watt J.
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
Useful Links:
Depositing User: John Watt
Date Deposited: 04 Sep 2019 09:22
Last Modified: 03 Nov 2020 17:19
URI: https://eprints.mdx.ac.uk/id/eprint/27494

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