Aflatoxins in maize dough and dietary exposure in rural populations of Togo

Aflatoxins are produced by fungi Aspergillus flavus and A. parasiticus which are found, among others, in subSaharan African countries in the tropical climate. Aflatoxins pose food safety challenges for many countries. They affect agricultural products, particularly cereals and are harmful to human. We investigated aflatoxin levels in maize dough, an ethnic maize-based food product, commonly consumed in Togo. The study also assessed health risks through dietary intake exposure of the rural populations in Togo. Seventy (70) samples from households in the southern rural region were collected and analyzed. Results showed that aflatoxins were present in approximately 76% of the samples tested and the levels ranged from 1.1 to 75.9 mu g/kg. Aflatoxin B1 (AfB1) was generally the major contributor to total aflatoxins. Based on the results of a food consumption survey, children were the most exposed groups with an average exposure to AfB1 of maize dough ranging from 72.3 to 72.9 ng/kg pc/j to 700.8-701.2 ng/kg. bw/day for children, 61.9-62.4 to 463.1-463.4 ng/kg bw/day for women and 45.4-45.8 to 452.8-453.1 ng/kg bw/day for men. The assessment of an excess risk of liver cancer associated with AfB1 through the consumption of maize dough in the southern rural population of Togo was up to 57.85 per 100,000 children and 38.23 per 100,000 adults per year. The implications of these findings in the development of pathways and policies in reducing the total dietary exposure are discussed.

Automated summary

Aflatoxins produced by fungi pose food safety challenges in subSaharan African countries, particularly in maize-based products like maize dough. The study in Togo found high levels of aflatoxins in maize dough, with children being the most exposed group. The excess risk of liver cancer associated with aflatoxin consumption in the southern rural population of Togo was discussed.