Hepatocellular carcinoma and food contamination: Ochratoxin A as a great prompter

• Autor(a) principal: Felizardo, Raphael José Ferreira [UNIFESP]
• Data de Publicação: 2013
• Outros Autores: Câmara, Niels Olsen Saraiva [UNIFESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://repositorio.unifesp.br/handle/11600/36435; http://dx.doi.org/10.3748/wjg.v19.i24.3723
• topic: Ochratoxin A; Mycotoxin; Food contamination; Hepatocellular carcinoma; Liver cancer; Egypt

Ochratoxin A (OTA) is a secondary metabolite of Aspergillus and Penicillium, microorganisms that can be hazardous to health when present as food contaminants. OTA is a potent member of a group of mycotoxins. Prolonged exposure to mycotoxins in the diet is related to cancer, among other diseases. Hepatocellular carcinoma (HCC) accounts for 70%-90% of primary liver cancers and is the third leading cause of cancer-related deaths worldwide. in a recent study, Ibrahim et al proposed a correlation between the incidence of HCC and contamination with OTA. Analysis of OTA in serum samples showed that HCC patients had the highest incidence of OTA of the subjects examined (5-fold higher than that of the control group). OTA levels were significantly increased in HCC patients. This study demonstrates that chronic exposure to high levels of OTA may be associated with a high risk of liver cancer development. Future epidemiologic studies of HCC should focus on good practices in food preparation, food storage and the consumption of OTA-containing foods. (C) 2013 Baishideng. All rights reserved.