Fumonisins’ risk assessment in broa, a maize-based bread – An example from the Portuguese market

Abstract

Broa, a traditional maize-based bread, is culturally significant in Portugal but may be contaminated with mycotoxins, particularly fumonisins. This study assessed the occurrence of fumonisin in Portuguese broa and evaluated the associated health risks from dietary exposure. Thirty-nine broa samples were analyzed for fumonisin B1 and B2 content. Exposure assessment was conducted using consumption data from the National Food, Nutrition and Physical Activity Survey (IAN-AF) 2015–2016 by calculating Estimated Daily Intake (EDI) for different population groups. Fumonisin B1 was found in 94,9 % of samples and fumonisin B2 in 61,5 %, with maximum concentrations of 292 μg/kg and 87 μg/kg, respectively. The highest sum of both fumonisins reached 379 μg/kg. All samples complied with European Union (EU) maximum limits (1000 μg/kg). Under normal consumption scenarios, EDI remained below the Tolerable Daily Intake (TDI) (1,0 μg/kg bw/day) for all population groups. However, worst-case scenarios indicated that children (0–9 years) could exceed safe limits consuming highly contaminated broa. Our findings reveal a significant regulatory gap, as EU legislation lacks specific maximum levels for traditional maize-based breads, such as broa. We recommend establishing product-specific regulatory limits and implementing targeted monitoring programs, particularly focusing on vulnerable populations such as children, to ensure food safety while preserving this culturally important traditional food.