Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular

Introducción: El consumo de cereales, frutos secos, especias y leche de vaca es elevado a nivel global. Estos alimentos son susceptibles a la contaminación biológica, incluyendo la causada por hongos del género Aspergillus, que producen metabolitos tóxicos llamados aflatoxinas, los cuales ocasionan...

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Autores:
Londoño-Cifuentes, Erika Melissa
Martínez-Miranda, María Marcela
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad de Caldas
Repositorio:
Repositorio U. de Caldas
Idioma:
spa
OAI Identifier:
oai:repositorio.ucaldas.edu.co:ucaldas/16014
Acceso en línea:
https://doi.org/10.17151/biosa.2017.16.1.7
https://repositorio.ucaldas.edu.co/handle/ucaldas/16014
Palabra clave:
aflatoxins
prevalence
risk assessment
carcinoma
hepatocellular
aflatoxinas
prevalencia
medición de riesgo
carcinoma hepatocelular
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openAccess
License
Derechos de autor 2017 Biosalud
id UCALDAS2_c95ab0e10c6ecb399504f77f5f5fb31c
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network_acronym_str UCALDAS2
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dc.title.spa.fl_str_mv Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
dc.title.translated.eng.fl_str_mv Aflatoxins in food and dietary exposure as a risk factor for hepatocellular carcinoma
title Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
spellingShingle Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
aflatoxins
prevalence
risk assessment
carcinoma
hepatocellular
aflatoxinas
prevalencia
medición de riesgo
carcinoma hepatocelular
title_short Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
title_full Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
title_fullStr Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
title_full_unstemmed Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
title_sort Aflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelular
dc.creator.fl_str_mv Londoño-Cifuentes, Erika Melissa
Martínez-Miranda, María Marcela
dc.contributor.author.spa.fl_str_mv Londoño-Cifuentes, Erika Melissa
Martínez-Miranda, María Marcela
dc.subject.eng.fl_str_mv aflatoxins
prevalence
risk assessment
carcinoma
hepatocellular
topic aflatoxins
prevalence
risk assessment
carcinoma
hepatocellular
aflatoxinas
prevalencia
medición de riesgo
carcinoma hepatocelular
dc.subject.spa.fl_str_mv aflatoxinas
prevalencia
medición de riesgo
carcinoma hepatocelular
description Introducción: El consumo de cereales, frutos secos, especias y leche de vaca es elevado a nivel global. Estos alimentos son susceptibles a la contaminación biológica, incluyendo la causada por hongos del género Aspergillus, que producen metabolitos tóxicos llamados aflatoxinas, los cuales ocasionan efectos adversos en la salud. Las aflatoxinas B1 y M1 han sido clasificadas por la Agencia Internacional de Investigación del Cáncer (IARC) en el Grupo I como carcinógenos para humanos. El presente artículo muestra la ocurrencia de aflatoxinas en algunos alimentos de consumo humano y su relación con el desarrollo de carcinoma hepatocelular. Métodos: Se llevó a cabo una búsqueda bibliográfica en las bases de datos: Science Direct, Scopus, Pubmed y Web of Science. Se utilizaron palabras como “risk assessment and aflatoxin”, “ocurrence and aflatoxins”, “aflatoxins and hepatocellular carcinoma”, “aflatoxins and foodstuffs”. Resultados: Con base en los estudios consultados se demuestra que la ocurrencia de aflatoxinas es alta, principalmente en cereales como arroz, maíz y trigo. Además, las investigaciones relacionadas con la evaluación de la exposición destacan el vínculo existente entre el consumo frecuente de estas micotoxinas y el riesgo de desarrollar carcinoma hepatocelular, especialmente en personas que han contraído el virus de la hepatitis B. Conclusión: La presencia de aflatoxinas en alimentos ha generado alarmas de seguridad alimentaria a nivel mundial. Aunque se han creado algunas regulaciones, en países donde hay mayor exposición a estas micotoxinas, existe poco o ningún control de calidad. Por ello, es importante generar mecanismos de vigilancia pertinentes para disminuir el riesgo de contaminación fúngica y alimentos con aflatoxinas.
publishDate 2016
dc.date.issued.none.fl_str_mv 2016-01-01
dc.date.accessioned.none.fl_str_mv 2017-01-01 00:00:00
2021-02-14T10:01:16Z
dc.date.available.none.fl_str_mv 2017-01-01 00:00:00
2021-02-14T10:01:16Z
dc.type.spa.fl_str_mv Artículo de revista
Sección Artículos de Revisión
dc.type.eng.fl_str_mv Journal Article
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https://repositorio.ucaldas.edu.co/handle/ucaldas/16014
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https://repositorio.ucaldas.edu.co/handle/ucaldas/16014
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dc.relation.ispartofjournal.spa.fl_str_mv Biosalud
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spelling Londoño-Cifuentes, Erika Melissac5b233c6663e5fb2fc44ef76eeac754b300Martínez-Miranda, María Marcelad9df25cc883e962267fa308dfa8e7aea3002017-01-01 00:00:002021-02-14T10:01:16Z2017-01-01 00:00:002021-02-14T10:01:16Z2016-01-011657-9550https://doi.org/10.17151/biosa.2017.16.1.7https://repositorio.ucaldas.edu.co/handle/ucaldas/1601410.17151/biosa.2017.16.1.72462-960XIntroducción: El consumo de cereales, frutos secos, especias y leche de vaca es elevado a nivel global. Estos alimentos son susceptibles a la contaminación biológica, incluyendo la causada por hongos del género Aspergillus, que producen metabolitos tóxicos llamados aflatoxinas, los cuales ocasionan efectos adversos en la salud. Las aflatoxinas B1 y M1 han sido clasificadas por la Agencia Internacional de Investigación del Cáncer (IARC) en el Grupo I como carcinógenos para humanos. El presente artículo muestra la ocurrencia de aflatoxinas en algunos alimentos de consumo humano y su relación con el desarrollo de carcinoma hepatocelular. Métodos: Se llevó a cabo una búsqueda bibliográfica en las bases de datos: Science Direct, Scopus, Pubmed y Web of Science. Se utilizaron palabras como “risk assessment and aflatoxin”, “ocurrence and aflatoxins”, “aflatoxins and hepatocellular carcinoma”, “aflatoxins and foodstuffs”. Resultados: Con base en los estudios consultados se demuestra que la ocurrencia de aflatoxinas es alta, principalmente en cereales como arroz, maíz y trigo. Además, las investigaciones relacionadas con la evaluación de la exposición destacan el vínculo existente entre el consumo frecuente de estas micotoxinas y el riesgo de desarrollar carcinoma hepatocelular, especialmente en personas que han contraído el virus de la hepatitis B. Conclusión: La presencia de aflatoxinas en alimentos ha generado alarmas de seguridad alimentaria a nivel mundial. Aunque se han creado algunas regulaciones, en países donde hay mayor exposición a estas micotoxinas, existe poco o ningún control de calidad. Por ello, es importante generar mecanismos de vigilancia pertinentes para disminuir el riesgo de contaminación fúngica y alimentos con aflatoxinas.Introduction: Consumption of grains, nuts dried fruits, spices and cow’s milk is high globally elevated. These foods are susceptible sensitive to biological contamination, including that caused by fungi of the genus Aspergillus, which produce secondary toxic metabolites called aflatoxins, which cause adverse health effects. The aflatoxin B1 and M1 have been classified by the International Agency for Research on Cancer (IARC) in Group I as carcinogenic to humans. This article shows the occurrence of aflatoxins in some foods for human consumption and its relationship to the development of hepatocellular carcinoma. Methods: A bibliographic search was carried out in the databases: Science Direct, Scopus, Pubmed and Web of Science. Words like “risk assessment and aflatoxin”, “occurrence and aflatoxins”, “aflatoxins and hepatocellular carcinoma”, “aflatoxins and foodstuffs” were used. Results: Based on the studies conducted it was demonstrated that the occurrence of aflatoxins is high, especially in cereals grains such as rice, corn, and wheat. In addition, research related to exposure assessment highlighted the link between frequent consumption of these mycotoxins and the risk of developing hepatocellular carcinoma, especially in people who have contracted hepatitis B virus. Conclusion: The high prevalence of aflatoxins in food has generated food security safety alarms worldwide. Although some regulations have been created, in countries where there is greater more exposure to these mycotoxins there is little or no quality control. It is Therefore, it is important to create relevant monitoring mechanisms so that the to reduce the risk of fungal contamination and food with aflatoxins. possible cases of liver cancer may be lower.application/pdfspaUniversidad de CaldasDerechos de autor 2017 Biosaludhttps://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistasojs.ucaldas.edu.co/index.php/biosalud/article/view/3736aflatoxinsprevalencerisk assessmentcarcinomahepatocellularaflatoxinasprevalenciamedición de riesgocarcinoma hepatocelularAflatoxinas en alimentos y exposición dietaria como factor de riesgo para el carcinoma hepatocelularAflatoxins in food and dietary exposure as a risk factor for hepatocellular carcinomaArtículo de revistaSección Artículos de RevisiónJournal Articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a856615316BiosaludHarrison P. 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