Aflatoxin B1 Measurement in Traditional Kermanshah Cookies and Risk Assessment in Dietary Exposure

Z.  Jafarbeigi; E.  Sadeghi; K.  Abdolmaleki; M.  Soltani; S.  Dousti; S.  Mir; N.   Fattahi; M. Rezvani  Ghalhari; M.  Moradinazar

doi:10.18502/jfqhc.12.2.18858

Z. Jafarbeigi Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
E. Sadeghi Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
K. Abdolmaleki Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
M. Soltani Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
S. Dousti Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
S. Mir Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
N. Fattahi Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
M. Rezvani Ghalhari Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran
M. Moradinazar Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran

DOI: https://doi.org/10.18502/jfqhc.12.2.18858

Keywords: Aflatoxin B1, Risk Assessment, Food Contamination, Dietary Exposure

Abstract

Background: Aflatoxins (AFs), especially the B₁ subtype, present a significant threat to public health. Chronic exposure to AFB₁ has been associated with the development of serious diseases, such as cancer. Therefore, detecting and controlling its presence in food is crucial for preventing long-term health issues.

Methods: In the present study, we collected 40 samples of four types of traditional Kermanshahi cookies from a local market at random intervals throughout 2023 (Nanbernji, Kak, Nankhormaii, and Nanroghani). These samples were examined for AFB₁ contamination using High Performance Liquid Chromatography. The risk of exposure to this toxin was then calculated by utilizing a Food Frequency Questionnaire and various parameters (Estimation Daily Intake, Lifetime Average Daily Dose, Margin of Exposure, excess individual lifetime risk of cancer) were calculated using Crystal Ball software. Statistical analysis was conducted using a completely randomized design with three replications.

Results: The concentration of AFB₁ in Nanbernji, Kak, Nanroghani, and Nankhormaii (traditional Kermanshah cookies) was 3.12, 2.99, 1.64, and 3.95 µg/kg, respectively. The AFB₁ contamination levels in Kermanshah's traditional cookies exceeded the European Union's limit of two ng/g. The Margin of Exposure for all cookie samples in both adult and teenage age groups was higher than 10,000 except for Nanroghani consumption in individuals under 18 years old. Based on health evaluation results, all age groups in Kermanshah were found to be at risk of cancer.

Conclusion: Considering the consumption of these traditional sweets by individuals and the risk of cancer in the study population, competent authorities must adopt a supervisory approach and develop a documented national program.