<abstract xmlns="http://www.w3.org/1999/xhtml">

<sec><h3>BACKGROUND</h3>
<p>The prevalence of AFB1 contamination in agricultural products used to produce fermented alcoholic beverages is increasing, raising concerns for human health.</p>
</sec>
<sec><h3>AIM</h3>
<p>The aim of this study was to investigate dietary exposure to AFB1 and ethanol through homemade and industrial fermented beverages commonly consumed in South Kivu, DR Congo.</p>
</sec>
<sec><h3>METHOD</h3>
<p>AFB1 and ethanol were measured using reverse-phase HPLC with a fluorescence detector and a refractive index detector, respectively. Data on fermented beverage consumption were collected from 847 adults using a food frequency questionnaire (FFQ).</p>
</sec>
<sec><h3>RESULTS</h3>
<p>The findings revealed that industrial sample Man 8 had the highest exposure to AFB1 (77.8 ± 45.0 ng/kg b.w/day) and Man4 had the highest ethanol exposure (4.83 ± 2.40 mg/kg b.w/day); while among homemade samples, Kasiksi had the highest exposure to both AFB1 (8.8 ± 6.6 ng/kg b.w/day) and ethanol (2.46 ± 1.85 mg/kg b.w/day). The margin of exposure (MOE) for AFB1 was 1011.7 or less, and for ethanol, it was 818.2 or less. Men are more likely to be exposed.</p>
</sec>
<sec><h3>CONCLUSION</h3>
<p>Increased consumption of homemade and industrial fermented beverages raises the risk of developing hepatocellular cancer (HCC) because the levels of AFB1 and ethanol MOE drop below the safe limit of 10000. Further research is needed to investigate the connection between AFB1, ethanol, and HCC, especially in regions where alcohol misuse is common.</p>
</sec>
</abstract>

BACKGROUND
The prevalence of AFB1 contamination in agricultural products used to produce fermented alcoholic beverages is increasing, raising concerns for human health.

AIM
The aim of this study was to investigate dietary exposure to AFB1 and ethanol through homemade and industrial fermented beverages commonly consumed in South Kivu, DR Congo.

METHOD
AFB1 and ethanol were measured using reverse-phase HPLC with a fluorescence detector and a refractive index detector, respectively. Data on fermented beverage consumption were collected from 847 adults using a food frequency questionnaire (FFQ).

RESULTS
The findings revealed that industrial sample Man 8 had the highest exposure to AFB1 (77.8 ± 45.0 ng/kg b.w/day) and Man4 had the highest ethanol exposure (4.83 ± 2.40 mg/kg b.w/day); while among homemade samples, Kasiksi had the highest exposure to both AFB1 (8.8 ± 6.6 ng/kg b.w/day) and ethanol (2.46 ± 1.85 mg/kg b.w/day). The margin of exposure (MOE) for AFB1 was 1011.7 or less, and for ethanol, it was 818.2 or less. Men are more likely to be exposed.

CONCLUSION
Increased consumption of homemade and industrial fermented beverages raises the risk of developing hepatocellular cancer (HCC) because the levels of AFB1 and ethanol MOE drop below the safe limit of 10000. Further research is needed to investigate the connection between AFB1, ethanol, and HCC, especially in regions where alcohol misuse is common.

Dietary exposure to aflatoxin B1 and ethanol from homemade and industrial fermented beverages in South Kivu, Democratic Republic of the Congo

Department of Nutrition, High Institute of Public Health

Department of Environmental Health, High Institute of Public Health

Department of Pharmacy, Faculty of Pharmaceutical Sciences and Public Health

Open Access Macedonian Journal of Medical Sciences

This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License.

BACKGROUND
The prevalence of AFB1 contamination in agricultural products used to produce fermented alcoholic beverages is increasing, raising concerns for...

Dietary exposure to aflatoxin B1 and ethanol from homemade and industrial fermented beverages in South Kivu, Democratic Republic of the Congo

Publicado en línea: 09 abr 2024

Páginas: 183 - 191

Recibido: 28 nov 2023

Aceptado: 10 feb 2024

DOI: https://doi.org/10.3889/oamjms.2024.11839

Palabras clave
Aflatoxin B1, Alcohol, Exposure, Fermented beverage, South Kivu

© 2024 Aladin Ombeni Mahano et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License.

Dietary exposure to aflatoxin B1 and ethanol from homemade and industrial fermented beverages in South Kivu, Democratic Republic of the Congo

Publicado en línea: 09 abr 2024

Páginas: 183 - 191

Recibido: 28 nov 2023

Aceptado: 10 feb 2024

DOI: https://doi.org/10.3889/oamjms.2024.11839

Palabras claveAflatoxin B1, Alcohol, Exposure, Fermented beverage, South Kivu

© 2024 Aladin Ombeni Mahano et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License.

Palabras clave
Aflatoxin B1, Alcohol, Exposure, Fermented beverage, South Kivu