Cereals are often contaminated with the mycotoxin deoxynivalenol (DON), and the average consumption of grain-based food in toddlers is approximately 5 times as much as for adults. Due to the high content of dietary fibres, the governmental nutritional recommendation is to increase the consumption of wholegrain. As DON usually is found in higher concentrations in outer parts of the grain (bran), these recommendations will also increase the intake of mycotoxins.
The Norwegian Scientific Committee for Food estimated that the high-end dietary intake of DON in children is exceeding the tolerable daily intake by 3-4 fold, indicating a low safety margin. Researchers have found indications on inflammatory responses in gut and brain of mice and our research has found biochemical alterations in the brain and behavioural changes in mice. Read more here (toxinology.no).
In MycoSafeBread various processing technologies will be used to separate, treat, and recombine cereal fractions to produce breads with even lower levels of DON. The project is also going to compare the bioaccessibility of DON in children and adults using in vitro digestion models. MycoSafeBread will develop and strengthen competence within cereal processing technologies, product design and innovation, and explore combinations of traditional and new processing technologies. The results of the project will contribute to maintain food safety and nutritional recommendations, as well as consumer confidence and increased value in the cereal production chain.
Partners
Nofima: Innovative cereal processing methods to produce mycotoxin-safe bread (nofima.com)
