Food Intake and Health Risks Quiz
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Questions and Answers

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?

  • Rhizopus and Mucor
  • Aspergillus, Penicillium, and Fusarium (correct)
  • Cladosporium and Alternaria
  • Penicillium and Fusarium

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?

<p>Environmental conditions that promote mold growth (D)</p> Signup and view all the answers

Which commodities are most commonly contaminated with aflatoxins?

<p>Tree nuts, peanuts, and corn (C)</p> Signup and view all the answers

What is the primary reason plants synthesize antinutritional compounds?

<p>To protect themselves from pests and diseases. (A)</p> Signup and view all the answers

Which of the following is NOT an antinutritional compound commonly found in plants?

<p>Vitamin C (B)</p> Signup and view all the answers

What is the primary effect of antinutritional compounds on the human body?

<p>They inhibit the digestion and absorption of nutrients. (A)</p> Signup and view all the answers

Which of the following antinutritional compounds is known to interfere with thyroid hormone synthesis?

<p>Goitrogens (C)</p> Signup and view all the answers

Which of the following food sources is NOT a known source of antinutritional compounds?

<p>Tomatoes (B)</p> Signup and view all the answers

What is the primary method for reducing the content of antinutritional compounds in food?

<p>Fermentation (C)</p> Signup and view all the answers

Why are antinutritional compounds labeled as "antinutrients" in the context of human nutrition?

<p>They interfere with the absorption of essential nutrients. (D)</p> Signup and view all the answers

Which of the following is NOT a naturally occurring toxin found in food?

<p>Polychlorinated biphenyls (PCBs) (A)</p> Signup and view all the answers

Which of the following foods are not considered to be a source of cyanogenic glycosides?

<p>Peas (D)</p> Signup and view all the answers

What is the primary reason why the content of cyanogenic glycosides in food can vary?

<p>The variety of the plant and its growing conditions (A)</p> Signup and view all the answers

Which of the following statements about solanine is CORRECT?

<p>It is more concentrated in the potato skin. (C)</p> Signup and view all the answers

How does phytic acid affect the absorption of minerals in the body?

<p>Phytic acid binds to minerals like iron, copper, and zinc, reducing their absorption. (D)</p> Signup and view all the answers

Which of the following food sources is LEAST likely to contain protease inhibitors?

<p>Fish (A)</p> Signup and view all the answers

What is the primary form of contamination of food by natural contaminants?

<p>Mixing edible plants with toxic species during harvesting or storage (D)</p> Signup and view all the answers

How can the content of cyanogenic glycosides in cassava be reduced?

<p>All of the above (D)</p> Signup and view all the answers

Which of the following is NOT a common source of natural contaminants in food?

<p>Synthetic pesticides and herbicides used in agriculture (D)</p> Signup and view all the answers

Flashcards

Paralytic Shellfish Poisoning (PSP)

A poisoning caused by consuming shellfish contaminated with a toxin from toxic plankton.

Mycotoxins

Toxic substances produced by molds, often contaminating food and feed.

Mycotoxicoses

Toxic syndromes resulting from the intake of mycotoxins by humans or animals.

Aflatoxins

Carcinogenic mycotoxins produced by certain Aspergillus species, especially in warm, humid conditions.

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Major Aflatoxins

The most concerning aflatoxins include B1, B2, G1, and G2, with B1 being the most toxic.

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Cyanogenic glycosides

Compounds that can release toxic cyanide upon hydrolysis, found in certain plants.

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Amygdalin

A cyanogenic glycoside causing toxicity in seeds of some Rosaceae, including almonds and apricots.

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Hydrogen cyanide (HCN)

A highly toxic compound released from certain foods with cyanogenic glycosides.

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Solanin

A toxic glycoalkaloid found in potatoes, especially when exposed to light.

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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

Substances that inhibit digestive enzyme activity, mainly found in legumes and some tubers.

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Phytic acid

A chelating agent found in plants that binds minerals and impairs their absorption.

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Natural contaminants

Toxic substances from plant or animal origins that can contaminate food sources.

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Antinutrients

Compounds produced by plants that can interfere with nutrient absorption.

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Natural Toxins

Toxins present in plants and animals that can affect human health if ingested over time.

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Goitrogens

Substances that can interfere with thyroid function by blocking iodine absorption.

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Microbial Pathogens

Harmful microorganisms in food that can cause illness.

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Carcinogenic Risks

The potential of certain substances to cause cancer.

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Protein Sources

Foods that provide essential proteins but may also contain antinutrients.

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Endogenous Toxins

Toxins produced within plants that serve as defense mechanisms.

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Study Notes

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.

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