Blood serum levels of ochratoxin A and nutrition habits
Identifieur interne : 002022 ( Main/Exploration ); précédent : 002021; suivant : 002023Blood serum levels of ochratoxin A and nutrition habits
Auteurs : M. Gareis [Allemagne] ; H. Rosner [Allemagne] ; S. Ehrhardt [Allemagne]Source :
- Archiv für Lebensmittelhygiene [ 0003-925X ] ; 2000.
Descripteurs français
- Pascal (Inist)
- Wicri :
- geographic : Allemagne.
- topic : Analyse quantitative, Homme, Habitude alimentaire.
English descriptors
- KwdEn :
Abstract
A statistical evaluation was carried out of the ochratoxin A (OTA) analyses of 785 serum samples from healthy volunteer blood donors of different parts of Germany and their data on nutritional habits. These were obtained by a retrospective food-frequency questionnaire covering the last four weeks before blood sampling. Statistical analyses of the OTA serum concentrations showed a significant effect due to location in Germany (p = 0.05), but no effect due to the other parameters such as sex, age, weight, body-mass-index and vegetarian diet. In case of the significantly high mean blood serum levels from persons from the Jena region the statistical analyses revealed a higher intake of blood type sausages and red grape juice and a lower intake of light beers compared to other regions. For 27 food items weak positive regression coefficients in the range of b = 0.004-0.0874 were obtained, while further 21 food items yielded weak negative regression coefficients ranging from (0.0195 to (0.0007. The statistical comparison of the persons with low, medium and high OTA-serum levels (0.2 ng/ml, 0.2-0.4 ng/ml and >0.4 ng/ml, respectively) showed significant effects (p = 0.05) due to the consumption of bread, rye bread, muesli, blood sausages, salami type sausages, chocolate with nuts and coffee. However, when summarising the results, it can be concluded that the ochratoxin A levels in human blood sera are not caused by one single food item or food group alone.
Affiliations:
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Le document en format XML
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<term>Ochratoxin</term>
<term>Oral administration</term>
<term>Poison</term>
<term>Quantitative analysis</term>
<term>Sanitary surveillance</term>
<term>Serum</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Ochratoxine</term>
<term>Toxique</term>
<term>Analyse quantitative</term>
<term>Dosage</term>
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<term>Donneur sang</term>
<term>Allemagne</term>
<term>Surveillance sanitaire</term>
<term>Habitude alimentaire</term>
<term>Voie orale</term>
<term>Ochratoxine A</term>
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<front><div type="abstract" xml:lang="en">A statistical evaluation was carried out of the ochratoxin A (OTA) analyses of 785 serum samples from healthy volunteer blood donors of different parts of Germany and their data on nutritional habits. These were obtained by a retrospective food-frequency questionnaire covering the last four weeks before blood sampling. Statistical analyses of the OTA serum concentrations showed a significant effect due to location in Germany (p = 0.05), but no effect due to the other parameters such as sex, age, weight, body-mass-index and vegetarian diet. In case of the significantly high mean blood serum levels from persons from the Jena region the statistical analyses revealed a higher intake of blood type sausages and red grape juice and a lower intake of light beers compared to other regions. For 27 food items weak positive regression coefficients in the range of b = 0.004-0.0874 were obtained, while further 21 food items yielded weak negative regression coefficients ranging from (0.0195 to (0.0007. The statistical comparison of the persons with low, medium and high OTA-serum levels (0.2 ng/ml, 0.2-0.4 ng/ml and >0.4 ng/ml, respectively) showed significant effects (p = 0.05) due to the consumption of bread, rye bread, muesli, blood sausages, salami type sausages, chocolate with nuts and coffee. However, when summarising the results, it can be concluded that the ochratoxin A levels in human blood sera are not caused by one single food item or food group alone.</div>
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