ArticleFrontiers in nutrition2026
Dietary exposure and health risk assessment of fumonisins through the consumption of maize and maize-based gluten-free products in individuals with celiac disease.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Individuals with celiac disease (CD) must adhere to a gluten-free diet (GFD) and are therefore at high risk of fumonisin exposure due to their high consumption of maize and maize-based products. This study aimed to determine the concentrations of fumonisins (FB1, FB2, and FB3) in packaged gluten-free (GF) maize and maizebased products sold in Turkey and to assess dietary exposure and health risks in adults with CD using a probabilistic approach. Methods: Fumonisin concentrations of 51 GF products were analyzed by Enzyme-Linked Immonosorbent Assay (ELISA) and daily food consumption data were collected from 67 individuals with CD through a food frequency questionnaire. Exposure was estimated using Estimated Daily Intake (EDI) values and probabilistic risk assessment with Monte Carlo simulation. Results: The highest fumonisins concentrations were detected in the pasta/rice/bulgur group, while the flour/starch group was the food group contributed most to total fumonisins exposure due to higher consumption. Although the average EDI values were below the Tolerable Daily Intake (TDI; 1 μg/kg bw/day) set by European Food Safety Authority's (EFSA) and Provisional maximum tolerable daily intakes (PMTDI; 2 μg/kg bw/day) established by Joint Expert Committee on Food Additives's (JECFA) values, individuals at the 95 Discussion: These findings highlight the need for continuous monitoring and stricter regulatory oversight and dietary guidance to protect vulnerable populations.
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