PP361 - HIGH FUMONISIN EXPOSURE IN CELIAC PATIENTS: EVIDENCE FROM MAIZE-BASED GLUTEN-FREE PRODUCTS CONSUMPTION

PP361

HIGH FUMONISIN EXPOSURE IN CELIAC PATIENTS: EVIDENCE FROM MAIZE-BASED GLUTEN-FREE PRODUCTS CONSUMPTION

E. E. Tuyben^1,*, M. Kizil²

¹Nutrition and Dietetics, Cukurova University, Adana, ²Nutrition and Dietetics, Hacettepe University, Ankara, Türkiye

Rationale: Individuals with celiac disease (CD) rely heavily on maize-based gluten-free products, which may increase exposure to fumonisins—mycotoxins associated with adverse health effects. Data on dietary exposure in celiac populations remain limited. This study aimed to evaluate dietary exposure and potential health risks associated with fumonisin intake from maize-based gluten-free products.

Methods: A total of 51 maize and maize-based gluten-free packaged products from 14 brands available online markets and markets which are in the Turkiye were analyzed using ELISA. Products were categorized into six groups as presented in graphs. Consumption data were obtained from 67 adults diagnosed with CD using a food frequency questionnaire. Estimated Daily Intake (EDI, 1 µg/kg bw/day) was calculated using consumption data and fumonisin concentrations. Exposure levels were evaluated against the Provisional Maximum Tolerable Daily Intake (PMTDI: 2 µg/kg bw/day) [1].

Results: The highest fumonisin concentrations were observed in the pasta/rice/bulgur group, while the flour/starch group contributed most to total dietary exposure due to higher consumption levels. Although mean exposure levels remained below safety thresholds, high-consumption scenarios indicated a potential health concern. In these scenarios, exposure exceeded the PMTDI only in the flour/starch group.

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Conclusion: High consumers of maize-based gluten-free products, particularly flour/starch products, may exceed tolerable intake levels for fumonisins. These findings identify celiac patients as a potentially vulnerable group and highlight the importance of targeted monitoring and risk management strategies.

References: [1] Altug E.E.T., et al. Dietary Exposure and Health Risk Assessment of Fumonisins through Maize and Maize-Based Gluten-Free Products in Celiac Patients. Frontiers in Nutrition, 2026.

Disclosure of Interest: None declared