Blood serum levels of ochratoxin A and nutrition habits
Identifieur interne : 000102 ( PascalFrancis/Curation ); précédent : 000101; suivant : 000103Blood 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.
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Blood serum levels of ochratoxin A and nutrition habits</title><author><name sortKey="Gareis, M" sort="Gareis, M" uniqKey="Gareis M" first="M." last="Gareis">M. Gareis</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute for Microbiology and Toxicology, Federal Centre for Meat Research</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>1 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author><author><name sortKey="Rosner, H" sort="Rosner, H" uniqKey="Rosner H" first="H." last="Rosner">H. Rosner</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>EDV Department, Federal Centre for Meat Research,</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>2 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author><author><name sortKey="Ehrhardt, S" sort="Ehrhardt, S" uniqKey="Ehrhardt S" first="S." last="Ehrhardt">S. Ehrhardt</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Federal Institute for Health Protection of Consumers and Veterinary Medicine, Jena Branch</s1><s2> Jena</s2><s3>DEU</s3><sZ>3 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">01-0201806</idno><date when="2000">2000</date><idno type="stanalyst">PASCAL 01-0201806 INIST</idno><idno type="RBID">Pascal:01-0201806</idno><idno type="wicri:Area/PascalFrancis/Corpus">000E55</idno><idno type="wicri:Area/PascalFrancis/Curation">000102</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Blood serum levels of ochratoxin A and nutrition habits</title><author><name sortKey="Gareis, M" sort="Gareis, M" uniqKey="Gareis M" first="M." last="Gareis">M. Gareis</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute for Microbiology and Toxicology, Federal Centre for Meat Research</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>1 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author><author><name sortKey="Rosner, H" sort="Rosner, H" uniqKey="Rosner H" first="H." last="Rosner">H. Rosner</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>EDV Department, Federal Centre for Meat Research,</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>2 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author><author><name sortKey="Ehrhardt, S" sort="Ehrhardt, S" uniqKey="Ehrhardt S" first="S." last="Ehrhardt">S. Ehrhardt</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Federal Institute for Health Protection of Consumers and Veterinary Medicine, Jena Branch</s1><s2> Jena</s2><s3>DEU</s3><sZ>3 aut.</sZ></inist:fA14><country>Allemagne</country></affiliation></author></analytic><series><title level="j" type="main">Archiv für Lebensmittelhygiene</title><title level="j" type="abbreviated">Arch. Lebensmittelhyg.</title><idno type="ISSN">0003-925X</idno><imprint><date when="2000">2000</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Archiv für Lebensmittelhygiene</title><title level="j" type="abbreviated">Arch. Lebensmittelhyg.</title><idno type="ISSN">0003-925X</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Assay</term><term>Blood donor</term><term>Food habit</term><term>Germany</term><term>Human</term><term>Ochratoxin</term><term>Oral administration</term><term>Poison</term><term>Quantitative analysis</term><term>Sanitary surveillance</term><term>Serum</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Ochratoxine</term><term>Toxique</term><term>Analyse quantitative</term><term>Dosage</term><term>Sérum</term><term>Homme</term><term>Donneur sang</term><term>Allemagne</term><term>Surveillance sanitaire</term><term>Habitude alimentaire</term><term>Voie orale</term><term>Ochratoxine A</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Allemagne</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Analyse quantitative</term><term>Homme</term><term>Habitude alimentaire</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0003-925X</s0></fA01><fA02 i1="01"><s0>ALMHAO</s0></fA02><fA03 i2="1"><s0>Arch. Lebensmittelhyg.</s0></fA03><fA05><s2>51</s2></fA05><fA06><s2>4-5</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Blood serum levels of ochratoxin A and nutrition habits</s1></fA08><fA09 i1="01" i2="1" l="GER"><s1>Ochratoxin A: Kontamination von Lebensmitteln und Verbraucher-gefährdung</s1></fA09><fA11 i1="01" i2="1"><s1>GAREIS (M.)</s1></fA11><fA11 i1="02" i2="1"><s1>ROSNER (H.)</s1></fA11><fA11 i1="03" i2="1"><s1>EHRHARDT (S.)</s1></fA11><fA12 i1="01" i2="1"><s1>WOLFF (J.)</s1><s9>introd.</s9></fA12><fA12 i1="02" i2="1"><s1>BRESCH (H.)</s1><s9>introd.</s9></fA12><fA12 i1="03" i2="1"><s1>CHOLMAKOV-BODECHTEL (Constanze)</s1><s9>introd.</s9></fA12><fA12 i1="04" i2="1"><s1>ENGEL (G.)</s1><s9>introd.</s9></fA12><fA12 i1="05" i2="1"><s1>GAREIS (M.)</s1><s9>introd.</s9></fA12><fA12 i1="06" i2="1"><s1>MAJERUS (P.)</s1><s9>introd.</s9></fA12><fA12 i1="07" i2="1"><s1>ROSNER (H.)</s1><s9>introd.</s9></fA12><fA12 i1="08" i2="1"><s1>SCHEUER (R.)</s1><s9>introd.</s9></fA12><fA14 i1="01"><s1>Institute for Microbiology and Toxicology, Federal Centre for Meat Research</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>1 aut.</sZ></fA14><fA14 i1="02"><s1>EDV Department, Federal Centre for Meat Research,</s1><s2>Kulmbach</s2><s3>DEU</s3><sZ>2 aut.</sZ></fA14><fA14 i1="03"><s1>Federal Institute for Health Protection of Consumers and Veterinary Medicine, Jena Branch</s1><s2> Jena</s2><s3>DEU</s3><sZ>3 aut.</sZ></fA14><fA15 i1="01"><s1>Federal Centre for Cereal, Potato and Fat Research (BAGKF), Institute for Biochemistry of Cereals and Potatoes</s1><s2>325756 Detmold</s2><s3>DEU</s3><sZ>1 aut.</sZ></fA15><fA15 i1="02"><s1>Federal Research Centre for Nutrition (BFE), Institute for Hygiene and Toxicology, Engesserstr. 20</s1><s2>76131 Karlsruhe</s2><s3>DEU</s3><sZ>2 aut.</sZ></fA15><fA15 i1="03"><s1>I+G Gesundheitsforschung, Landsberger Str. 338</s1><s2>80687 München</s2><s3>DEU</s3><sZ>3 aut.</sZ></fA15><fA15 i1="04"><s1>Federal Dairy Research Centre (BafM), Institute for Microbiology, Hermann Weigmann-Str. 1</s1><s2>24103 Kiel</s2><s3>DEU</s3><sZ>4 aut.</sZ></fA15><fA15 i1="05"><s1>Federal Centre for Meat Research (BAFF), Institute for Microbiology and Toxicology, E.-C.-Baumann-Strasse 20</s1><s2>95326 Kulmbach</s2><s3>DEU</s3><sZ>5 aut.</sZ><sZ>8 aut.</sZ></fA15><fA15 i1="06"><s1>Chemisches Untersuchungsamt, Maximineracht 11a</s1><s2>54295 Trier</s2><s3>DEU</s3><sZ>6 aut.</sZ></fA15><fA15 i1="07"><s1>Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgW), FB4, Naumburgerstr. 96 a</s1><s2>07743 Jena</s2><s3>DEU</s3><sZ>7 aut.</sZ></fA15><fA20><s1>108-110</s1></fA20><fA21><s1>2000</s1></fA21><fA23 i1="01"><s0>ENG</s0></fA23><fA24 i1="01"><s0>ger</s0></fA24><fA43 i1="01"><s1>INIST</s1><s2>2716</s2><s5>354000093322640070</s5></fA43><fA44><s0>0000</s0><s1>© 2001 INIST-CNRS. All rights reserved.</s1></fA44><fA45><s0>18 ref.</s0></fA45><fA47 i1="01" i2="1"><s0>01-0201806</s0></fA47><fA60><s1>P</s1></fA60><fA61><s0>A</s0></fA61><fA64 i1="01" i2="1"><s0>Archiv für Lebensmittelhygiene</s0></fA64><fA66 i1="01"><s0>DEU</s0></fA66><fA69 i1="01" i2="1" l="ENG"><s1>Ochratoxin A: Contamination of Foods and Consumer Exposure</s1></fA69><fC01 i1="01" l="ENG"><s0>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. 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