A Worldwide Systematic Review of Ochratoxin a in Various Coffee Products - Human Exposure and Health Risk Assessment Publisher Pubmed



T Massahi TOORAJ ; A Kiani AMIR ; M Moradi MASOUD ; H Soleimani HAMED ; Ak Omer Abdullah KHALID ; Mh Habibollahi Mohammad HOSSEIN ; B Mansouri BORHAN ; K Sharafi KIOMARS
Source: Food Additives and Contaminants Published:2024

Abstract

Coffee is one of the most commonly consumed beverages worldwide, so assessing its quality for potential health risks is essential. Therefore, this review aimed to determine the levels of ochratoxin A (OTA) in coffee worldwide and then estimate its human intake and health risks. The systematic search took place from June 1997 to April 2024 and 40 of 254 articles were selected based on the selection criteria. The results showed significant differences in average levels of OTA between countries, continents and coffee types (p < 0.001). Of 3256 samples, OTA was detected in 1778, accounting for 54.6% of the total, with the percentage of positive results varying between 7.5% and 100%. Only two studies reported OTA average levels in roasted coffee exceeding the maximum limit (ML) set by the European Commission (ML-EC = 5 μg/kg). The average OTA in soluble coffee was lower than ML-EC (10 μg/kg) in all studies, and in instant coffee, the level of OTA was higher than ML-EC (10 μg/kg) only in one study. The estimated daily intake (EDI) of OTA in all coffee types was lower than the provisional tolerable daily intake (PTDI) values set by joint FAO/WHO Expert Committee on Food Additives (JECFA) (14 ng/kg bw/day) and proposed by the European Food Safety Authority (EFSA) (17 ng/kg bw/day). Non-carcinogenic risk assessment through coffee consumption indicated that the hazard quotient (HQ) was below the acceptable level, HQ = 1. The Margin of Exposure (MoE) for neoplastic effects was acceptable and unacceptable for non-neoplastic effects (NNE) in 4.5% (one of 22 cases) of the roasted and soluble coffees, but acceptable for all instant coffees. In conclusion, the study shows that the OTA content of coffee is not toxic to consumers worldwide. However, preventative measures should be taken, including inhibiting fungal growth and reducing OTA-producing fungal growth. © 2024 Elsevier B.V., All rights reserved.