UID:
almafu_9961626826102883
Format:
1 online resource (414 pages)
Edition:
1st ed.
ISBN:
9789240012677
Series Statement:
WHO Food Additives Series
Content:
This publication is a comprehensive safety evaluation of pyrrolizidine alkaloids, prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during their eightieth meeting. The volume is part of the WHO Food Additives Series and provides an in-depth analysis of biological data, analytical methods, and the effects of processing on pyrrolizidine alkaloid levels in food and feed. It also discusses contamination patterns, dietary exposure assessments, and risk estimation related to these naturally occurring toxicants in food. The monograph aims to provide scientific guidance to international organizations, member states, and committees concerned with food safety. It is intended for experts in food safety, toxicology, and public health.
Note:
COVER -- TITLE -- Copyright -- Contents -- Preface -- Pyrrolizidine alkaloids -- 1. Explanation -- 1.1 Introduction -- 1.2 Systematic review approach -- 1.2.1 Objective -- 1.2.2 Research questions -- 1.2.3 Search strategy systematic review -- 1.2.4 Inclusion and exclusion of studies -- 1.2.5 Search strategy: exposure assessment and risk management strategies -- 2. Biological data -- 2.1 Biochemical aspects -- 2.1.1 Absorption, distribution and excretion -- (a) Absorption -- (b) Distribution -- (c) Excretion -- 2.1.2 Biotransformation -- (a) In vitro -- (b) Ex vivo -- (c) In vivo -- (d) Overview biotransformation -- (e) Ruminal microbial metabolism -- 2.1.3 Effects on enzymes and other biochemical parameters -- (a) In vitro CYP inhibition -- (b) In vivo CYP induction -- (c) Effect on Phase II enzymes -- (d) Effect on other enzymes -- (e) Unknown mechanism of action -- 2.1.4 Physiologically based pharmacokinetic (PBPK) modelling -- 2.1.5 Transfer from feed to food -- (a) Milk -- (b) Avian eggs -- (c) Avian meat -- (d) Mammalian meat -- 2.2 Toxicological studies -- 2.2.1 Acute toxicity -- 2.2.2 Short-term studies of toxicity -- (a) Mouse -- (b) Rat -- (c) Chicken -- (d) Quail -- (e) Pig -- (f) Sheep -- (g) Cows -- (h) Horses and donkeys -- 2.2.3 Long-term studies of toxicity and carcinogenicity -- (a) Mouse -- (b) Rat -- 2.2.4 Genotoxicity -- (a) In vitro and in vivo genotoxicity studies -- (b) Covalent binding to nucleic acids and/or proteins -- (c) Results of additional assays with end-points related to genotoxicity -- (d) Summary and overall conclusion on genotoxicity -- 2.2.5 Reproductive and developmental toxicity -- (a) Multigeneration reproductive toxicity -- (b) Developmental toxicity -- 2.2.6 Special studies -- (a) Immunotoxicity -- (b) Neurotoxicity -- (c) Photoisomerization -- 2.3 Observations in domestic animals/veterinary toxicology.
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(a) Pig -- (b) Horse -- (c) Goat -- (d) Sheep -- (e) Buffaloes -- (f) Cows -- (g) Yaks -- (h) Wombats -- 2.4 Observations in humans -- 2.4.1 Outbreaks -- (a) Central India -- (b) North-western Afghanistan -- (c) Tajikistan -- (d) Northern Iraq -- (e) Northern Ethiopia -- 2.4.2 Case reports -- 2.4.3 Case series -- 2.4.4 Biomarkers -- 2.5 Concluding remarks -- 3. Analytical methods -- 3.1 Chemistry and sources of PAs -- 3.2 Description of analytical methods -- 3.2.1 Introduction -- (a) Summary of analytical issues -- (b) Stability issues -- (c) Solubility issues -- (d) Extraction and isolation -- (e) Reduction of 1,2-unsaturated PA-N-oxides to free bases -- (f) Introduction to methods of separation, detection and quantitation -- 3.2.2 Screening methods for 1,2-unsaturated PAs -- (a) Thin-layer chromatography (TLC) -- (b) Electrophoresis -- (c) Nuclear magnetic resonance spectroscopy (NMR spectroscopy) -- (d) Immunological methods -- (e) Summation methods based on spectrophotometry -- (f) 1,2-Unsaturated PA detection by insects -- 3.2.3 Quantitative methods -- (a) Summation methods involving GC-MS or LC-MS -- (b) High-performance liquid chromatography (HPLC) and LC-MS -- (c) Gas chromatography (GC) and GC-MS -- 3.2.4 Quality assurance considerations -- 3.2.5 Reference methods -- 4. Sampling protocols -- 5. Effects of processing on levels of PA in food and feed -- 5.1 Food processing -- 5.1.1 Fate of PAs during cleaning of cereals -- 5.1.2 Fate of PAs during preparation of black/herbal tea infusions -- 5.1.3 Fate of PAs in processing of honey and honey products -- 5.1.4 Fate of PAs in pollen processing -- 5.1.5 Fate of PAs during borage oil processing -- 5.1.6 Indirect evidence for stability of PAs during processing -- 5.1.7 Fate of PAs transferred to milk, eggs and meat -- 5.2 Feed processing.
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6. Levels and patterns of contamination in food commodities -- 6.1 Submitted data -- 6.1.1 Brazil -- 6.1.2 FoodDrinkEurope -- 6.1.3 Germany -- 6.1.4 Hungary -- 6.1.5 Luxembourg -- 6.2 Literature data -- 6.2.1 Cereal and cereal products -- 6.2.2 Teas and herbal teas -- 6.2.3 Milk and dairy products -- 6.2.4 Eggs -- 6.2.5 Meat, including organ meat -- 6.2.6 Honey -- 6.2.7 Herbal supplements/medicines -- 6.2.8 Culinary herbs -- 6.2.9 Other foods -- (a) Pollen -- (b) Plant oils -- 6.3 Animal feed -- 7. Food consumption and dietary exposure assessment -- 7.1 National estimates of dietary exposure from the scientific literature -- 7.1.1 Germany -- (a) Honey -- (b) Herbal tea and tea -- (c) Culinary herbs -- 7.1.2 Ireland -- (a) Honey -- (b) Tea -- (c) Herbal medicines -- 7.1.3 Netherlands -- (a) Herbal tea -- (b) Herbal supplements -- 7.1.4 USA -- 7.2 National estimates of dietary exposure derived by the Committee -- 7.2.1 Australia -- 7.2.2 Brazil -- 7.3 Regional estimates of dietary exposure -- 7.3.1 Europe, 2011 -- 7.3.2 Europe, 2016 -- 7.4 International estimates of dietary exposure -- 7.5 Summary of dietary exposure estimates -- 7.6 Limitations of the dietary exposure assessment -- 8. Prevention and control -- 8.1 Environmental management - weed control practices -- 8.2 Good manufacturing practices and HACCP -- 8.3 Increased resistance of livestock to 1,2-unsaturated PAs -- 8.4 Management of livestock feed -- 9. Dose-response analysis and estimation of toxic/carcinogenic risk -- 9.1 Identification of key data for risk assessment -- 9.1.1 Pivotal data from biochemical and toxicological studies -- 9.1.2 Pivotal data from human clinical/epidemiological studies -- 9.1.3 Biomarker studies -- 9.2 General modelling considerations -- 9.2.1 Previous analyses of dose-response relationships -- (a) United Kingdom Committee on Carcinogenicity, 2008.
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(b) EFSA, 2011 and 2017 -- (c) RIVM, 2014 -- 9.2.2 Dose-response modelling and BMD calculations -- 9.3 Relative potency factors -- 10. Comments -- 10.1 Biochemical aspects -- 10.2 Toxicological studies -- 10.2.1 Acute toxicity of PAs -- 10.2.2 Short-term toxicity -- 10.2.3 Long-term toxicity -- (a) Lasiocarpine (NCI, 1978) -- (b) Riddelliine (NTP, 2003) -- 10.2.4 Genotoxicity -- 10.2.5 Reproductive and developmental toxicity -- 10.2.6 Special studies -- 10.3 Observations in domestic animals/veterinary toxicology -- 10.4 Observations in humans -- 10.5 Analytical methods -- 10.6 Sampling protocols -- 10.7 Effects of processing -- 10.8 Prevention and control -- 10.9 Levels and patterns of contamination in food commodities -- 10.10 Food consumption and dietary exposure assessment -- 10.11 Dose-response analysis -- 10.11.1 Relative potency -- 10.11.2 Point of departure or health-based guidance value for acute or short-term toxicity -- 11. Evaluation -- 11.1 Conclusions -- 11.2 Recommendations -- 12. References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Com -- Annex 2 Participants in the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additive -- Annex 3 Abbreviations used in the monographs -- Annex 4 Systematic review protocol for animal intervention studies -- BACKCOVER.
Additional Edition:
Print version: Safety Evaluation of Certain Food Additives and Contaminants Geneva : World Health Organization,c2020
Language:
English
Keywords:
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