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Questions and Answers
What is paralytic shellfish poisoning (PSP) primarily caused by?
What is paralytic shellfish poisoning (PSP) primarily caused by?
- Exposure to mycotoxins from moldy food
- Ingestion of contaminated livestock
- Consumption of shellfish contaminated with toxic plankton (correct)
- Consumption of aflatoxin contaminated products
Which molds are primarily responsible for producing mycotoxins?
Which molds are primarily responsible for producing mycotoxins?
- Rhizopus and Mucor
- Aspergillus, Penicillium, and Fusarium (correct)
- Cladosporium and Alternaria
- Penicillium and Fusarium
Which of the following statements about aflatoxins is correct?
Which of the following statements about aflatoxins is correct?
- Aflatoxin B1 is the most toxic and predominates in contaminated products. (correct)
- Aflatoxins are non-carcinogenic substances.
- Aflatoxins only develop at low humidity levels.
- Aflatoxins are exclusively found in fruits.
What factors influence mycotoxin contamination in food and feed?
What factors influence mycotoxin contamination in food and feed?
Which commodities are most commonly contaminated with aflatoxins?
Which commodities are most commonly contaminated with aflatoxins?
What is the primary reason plants synthesize antinutritional compounds?
What is the primary reason plants synthesize antinutritional compounds?
Which of the following is NOT an antinutritional compound commonly found in plants?
Which of the following is NOT an antinutritional compound commonly found in plants?
What is the primary effect of antinutritional compounds on the human body?
What is the primary effect of antinutritional compounds on the human body?
Which of the following antinutritional compounds is known to interfere with thyroid hormone synthesis?
Which of the following antinutritional compounds is known to interfere with thyroid hormone synthesis?
Which of the following food sources is NOT a known source of antinutritional compounds?
Which of the following food sources is NOT a known source of antinutritional compounds?
What is the primary method for reducing the content of antinutritional compounds in food?
What is the primary method for reducing the content of antinutritional compounds in food?
Why are antinutritional compounds labeled as "antinutrients" in the context of human nutrition?
Why are antinutritional compounds labeled as "antinutrients" in the context of human nutrition?
Which of the following is NOT a naturally occurring toxin found in food?
Which of the following is NOT a naturally occurring toxin found in food?
Which of the following foods are not considered to be a source of cyanogenic glycosides?
Which of the following foods are not considered to be a source of cyanogenic glycosides?
What is the primary reason why the content of cyanogenic glycosides in food can vary?
What is the primary reason why the content of cyanogenic glycosides in food can vary?
Which of the following statements about solanine is CORRECT?
Which of the following statements about solanine is CORRECT?
How does phytic acid affect the absorption of minerals in the body?
How does phytic acid affect the absorption of minerals in the body?
Which of the following food sources is LEAST likely to contain protease inhibitors?
Which of the following food sources is LEAST likely to contain protease inhibitors?
What is the primary form of contamination of food by natural contaminants?
What is the primary form of contamination of food by natural contaminants?
How can the content of cyanogenic glycosides in cassava be reduced?
How can the content of cyanogenic glycosides in cassava be reduced?
Which of the following is NOT a common source of natural contaminants in food?
Which of the following is NOT a common source of natural contaminants in food?
Flashcards
Paralytic Shellfish Poisoning (PSP)
Paralytic Shellfish Poisoning (PSP)
A poisoning caused by consuming shellfish contaminated with a toxin from toxic plankton.
Mycotoxins
Mycotoxins
Toxic substances produced by molds, often contaminating food and feed.
Mycotoxicoses
Mycotoxicoses
Toxic syndromes resulting from the intake of mycotoxins by humans or animals.
Aflatoxins
Aflatoxins
Carcinogenic mycotoxins produced by certain Aspergillus species, especially in warm, humid conditions.
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Major Aflatoxins
Major Aflatoxins
The most concerning aflatoxins include B1, B2, G1, and G2, with B1 being the most toxic.
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Cyanogenic glycosides
Cyanogenic glycosides
Compounds that can release toxic cyanide upon hydrolysis, found in certain plants.
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Amygdalin
Amygdalin
A cyanogenic glycoside causing toxicity in seeds of some Rosaceae, including almonds and apricots.
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Hydrogen cyanide (HCN)
Hydrogen cyanide (HCN)
A highly toxic compound released from certain foods with cyanogenic glycosides.
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Solanin
Solanin
A toxic glycoalkaloid found in potatoes, especially when exposed to light.
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Bitter vs Sweet manioc
Bitter vs Sweet manioc
Manioc can be classified into bitter and sweet types, with bitter types containing higher HCN levels.
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Protease inhibitors
Protease inhibitors
Substances that inhibit digestive enzyme activity, mainly found in legumes and some tubers.
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Phytic acid
Phytic acid
A chelating agent found in plants that binds minerals and impairs their absorption.
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Natural contaminants
Natural contaminants
Toxic substances from plant or animal origins that can contaminate food sources.
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Antinutrients
Antinutrients
Compounds produced by plants that can interfere with nutrient absorption.
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Natural Toxins
Natural Toxins
Toxins present in plants and animals that can affect human health if ingested over time.
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Goitrogens
Goitrogens
Substances that can interfere with thyroid function by blocking iodine absorption.
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Microbial Pathogens
Microbial Pathogens
Harmful microorganisms in food that can cause illness.
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Carcinogenic Risks
Carcinogenic Risks
The potential of certain substances to cause cancer.
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Protein Sources
Protein Sources
Foods that provide essential proteins but may also contain antinutrients.
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Endogenous Toxins
Endogenous Toxins
Toxins produced within plants that serve as defense mechanisms.
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Food Intake and Health Risks
- Food intake can lead to health risks.
- These risks are categorized into microbiological and toxicological risks.
- Microbiological risks can result in infection or intoxication.
- Toxicological risks can cause general toxicity, carcinogenesis, mutagenesis, or teratogenesis.
- Toxicological risks can also include hormones and microbial pathogens.
Food Composition
- Food is a mixture of chemicals.
- Nutrients comprise the majority (99.9%) of food.
- Toxins, contaminants, and additives can also be present.
- The presence of these various components can pose a risk.
Natural Toxins
- Natural toxins are naturally present in plants and animals.
- Long-term ingestion of these toxins can lead to health problems.
- Many natural toxins, notably those in plant-derived foods, trigger allergic reactions.
Toxins in Food: Types of Risk
- General toxicity: instant death or illness.
- Carcinogenic: cancer-causing.
- Mutagenic: DNA-altering.
- Teratogenic: birth defect-inducing.
- Hormones: hormonal disruption.
- Microbial pathogens: infection-causing organisms.
Natural Toxins in Plant Foods
- Endogenous plant toxins include cyanogenic glycosides, glucosinolates, acetylcholinesterase inhibitors, biogenic amines, and central stimulants.
- Natural contaminants involve mixing edible plants with toxic ones and contamination from animal ingestion of toxins. Microbial toxins are also a concern.
Antinutrient Compounds
- Plants, fungi, and bacteria produce low and high molecular weight compounds.
- These compounds act as defense mechanisms against various stresses, including herbivores, insects, pathogens, and environmental conditions.
- The presence of these compounds can limit nutrient absorption (anti-nutritional effects).
Major Antinutrients in Plants
- Oxalates, goitrogens, lectins (including phytohemagglutinins), protease inhibitors, fatty derivatives, and amylase inhibitors are examples of major antinutrients in plants.
- Toxic amino acids are also found in protein sources.
Flavonoids
- High quantities of flavonoids can act as antinutrients.
Tannins
- Tannins are found in fruits, tea, coffee, cocoa, grapes, and wine.
- Tannins can inhibit mineral absorption (e.g., iron), potentially leading to anemia.
- Consuming high amounts of tannins can cause gastrointestinal irritation, kidney irritation, and liver damage.
Toxic Amino Acids in Proteins
- Certain toxic amino acids found in plant foliage and seeds play a role in determining the nutritional value of tropical legumes.
- These amino acids act as antagonists to essential amino acids.
- Mimosine (or leucenol) is an example of a toxic amino acid.
Saponins
- These compounds have antinutritional effects, impacting fat metabolism, blood counts, and potentially causing depression.
- Food sources include peas, soybeans, and various herbs.
- Although saponins may have health benefits, such as positive effects on cholesterol, cancer, and immune functions, their high consumption could be detrimental.
Glucosides
- Glucosides are a significant category of secondary metabolites and chiefly affect the blood and circulatory system.
- They are not inherently poisonous but can release cyanide under acidic conditions.
- Cyanogenic glucosides are common in plants.
Cyanogenic Glucosides
- Cyanogenic glucosides are widespread in various plant species (over 1000).
- These compounds release cyanide through hydrolysis.
- Leguminous plants (like linseed, lima beans, kidney beans, bamboo shoots) and Rosaceae fruits (like bitter almonds, peaches, and apricots) contain significant amounts of these compounds.
Food/Plant Toxin Contents
- Plants like lima beans, almonds, sorghum, cassava, peas, and beans have different cyanide (HCN) levels.
- Manioc (cassava) varieties have differing HCN levels from bitter to sweet types.
- Almonds, apricots, and peaches (Rosaceae family) also contain HCN.
- Glycoalkaloids like solanine are present in potatoes.
Potato Glycoalkaloids
- Potatoes are a crucial crop worldwide.
- Solanine, a glycoalkaloid, is present in the entire potato plant.
- Peeling potatoes removes a large percentage of the solanine.
- Exposure to light increases the potato's solanine concentration.
Protease Inhibitors
- Protease inhibitors are mainly present in legumes but also occur in other plants like potatoes and cereals.
- They may be present in animal products as well.
Substances Binding Minerals
- Phytic acid and phytates (compounds) are mineral chelating agents, forming complexes with iron, copper, and zinc.
- These bind to enzymes (peptidase like pepsin).
- This hinders the absorption of minerals and can affect starch digestibility.
Natural Plant Contaminants
- Sources of contamination involve mixing edible plants with toxic ones or animal ingestion of toxins, followed by contamination of animal products (such as milk and fish).
- Micro-organisms can also cause contamination.
Mycotoxins
- Mycotoxins, often produced by molds like Aspergillus, Penicillium, and Fusarium, are a concern.
- They are stable and can persist during food processing.
- Contamination directly affects food safety.
- Aflatoxins are prevalent in nuts, peanuts, corn, and cottonseed oil, particularly aflatoxin B, which is the most harmful and carcinogenic.
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Description
This quiz explores the relationship between food intake and various health risks. It covers microbiological and toxicological risks, the composition of food, and the implications of natural toxins. Test your understanding of food-related health issues and their consequences.