Introduction to adverse effect

1. Introduction to adverse effect

2. Two major problems in food safety assessment Food toxicologists are confronted with two major problems: • food and food products are complex chemical mixtures of variable composition; • the existing procedures for extrapolation of animal toxicity data to man are incompatible with Recommended Dietary Allowances (RDAs) for many essential nutrients and also with the normal use of many common foods and food products.

3. Toxicity (testing) of food chemicals and foods

4. two lines are combined using this approach: • from single substances to complex mixtures, • from studies in experimental animals to studies in humans.

5. Toxicity of (food) chemicals • Toxicity (or hazard) is the potential of a chemical to induce an adverse effect in a livingorganism e.g., man. • Each chemical, each food component, has its own specific toxicity essential amino acid, a trace element, vitamin, contaminant or additive • Whether a food component is of natural origin or is man-made is irrelevant for its health hazard.

6. Information on the toxicity (hazard) of food chemicals is obtained • from studies in experimental animals, • in vitro studies, • studies in volunteers, • or epidemiological studies.

7. The main goals of these studies are to determine • the type of adverse effects, • dose–effect relationships including the no-observed-adverse-effect levels, • the mechanisms underlying the adverse effects.

8. The interaction of a substance with a living organism • can be divided into a kinetic phase and a dynamic phase. • The kinetic phase comprises absorption, distribution, metabolism, and excretion. • An inhaled substance reaches the blood circulation through the lungs, while a food component passes the liver, which is the main organ involved in biotransformation. • These mechanisms are aimed at detoxication of the substances that enter the body. However, the systems involved in detoxication may be saturated with certain chemicals. But also, they may convert the parent substance into a toxic reactive intermediate (bioactivation).

9. Food, a complex mixture of variable composition • the chemical composition of food can be extremely complex and variable. • the toxicity of such a complex mixture does not simply depend on the toxicities of the individual components. • Interactions may occur that lead to synergism or antagonism.

10. the development and implementation of a priority-setting system based on • the amount ingested, • the number of consumers, • potential toxic effects of food components, • or combinations of groups of food components, • and possible interactions between components.

11. Problems in toxicity testing and extrapolation of animal data to man • For most food additives and for many contaminants, the amount allowed for human consumption is at most 1% of the highest dose shown to cause no adverse effect in an appropriate animal study. • the safety data base of such food products should be expanded beyond the traditional requirements

13. the safety evaluation of macronutrients requires more fundamental information on their effects on physiology and their toxicology.

14. Categories of food components are classified into four groups: • Nutrients • non-nutritive naturally occurring components, including antinutritives and natural toxins, • man-made contaminants • additives

15. the information on the (chronic) toxicity of natural food components is insufficient. • a number of important health problems such as cardiovascular disorders, diabetes, osteoporosis, obesity, allergy, and cancer are believed to be related to nutrition

16. nutritionists and food toxicologists food hazards should decrease

17. Wrong dietary habits • main causes for the nutrition-related disorders • A more balanced diet means changes in dietary habits: energy according to need, and less fat, cholesterol, salt, sugar, and alcohol, and more dietary fiber. • the margin between physiological need and safe dose • require information on the physiology and toxicology of macro- and micronutrients

18. Microbial contamination

19. Natural toxins

20. Man-made contaminants • substances unintentionally present in foodstuffs or their raw materials. • They may occur as the result of • production, • processing, • preparation, • packaging, • transport or storage of foods or their raw materials, • or as a result of environmental contamination. • By definition, contaminants are unintentional, but some are present as a result of intentional applications, e.g., residues of pesticides, additives to feedstuffs, or veterinary drugs.

21. Additives

22. Toxicological data are generally obtained • from various types of animal experiments, • in vitro studies, • and studies in humans.

23. Studies in experimental animals have become the main source of toxicological data, although ideally the data should be obtained from humans because the ultimate goal is to assess the health risk from chemicals to humans.

24. In vitro studies using organ and cell cultures of animal and human origin are increasingly used to study the mechanisms underlying the adverse effects.

25. Epidemiological studies are one type of studies in humans.

26. in vitro systems are: • toxic effects can be studied independent of other compartments in the body; • the systems are often very sensitive, and effects can be measured or calculated directly; • in vitro systems are excellent tools for screening substances for organ-directed toxicity; • molecular studies are easier than in vivo studies; • phenomena and mechanisms can be studied in human cells which allows direct comparison of effects on human cells with effects on animal cells, which possibly makes extrapolation of toxicity data from animal to man more meaningful.

27. Table 8.1 Microorganisms causing food-infections or food intoxications Microorganism Pathogenicity • Salmonella infection • Shigella infection • Escherichia coli infection • Yersinia enterocolitica infection • Campylobacter jejuni infection • Listeria monocytogenes infection • Vibrio parahaemolyticus infection • Aeromonas hydrophila infection

28. Staphylococcus aureus enterotoxin • Clostridium botulinum botulinum toxins • Clostridium perfringens enterotoxin • Bacillus cereus enterotoxin, emetic toxin • Aspergillus flavus aflatoxins • Penicillium citrinum citrinin • Aspergillus ochraceus ochratoxin • Aspergillus versicolor sterigmatocystin • Penicillium claviforme patulin • Fusarium graminearum zearalenone

29. Table 8.2 Classification of natural toxins according to their origin