Evaluation of the toxic effects of food additives, alone or in mixture, in four human cell models.

IF 3.9 3区医学 Q2 FOOD SCIENCE & TECHNOLOGY Food and Chemical Toxicology Pub Date : 2024-12-14 DOI:10.1016/j.fct.2024.115198

Cynthia Recoules, Mathilde Touvier, Fabrice Pierre, Marc Audebert

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Abstract

Food additives are present in more than 50% of food products. Several studies have suggested a link between the consumption of certain food additives and an increased risk of developing cancer. This study aimed to evaluate the genotoxicity of 32 additives and six mixtures identified by the NutriNet-Santé cohort as the most widely consumed. Genotoxicity screening was conducted using the γH2AX (for clastogenic compounds) and pH3 (for aneugenic compounds) biomarkers in four human cell models (colon, liver, kidney, and neurons) representing the target organs of food contaminants. The 32 compounds were categorized into five groups based on their toxicological profiles. Eight additives were cytotoxic, four promoted cell proliferation, two were genotoxic with a clastogenic mode of action, and the remaining 19 were neither cytotoxic nor genotoxic at the concentration tested. Among the six mixtures tested, three were neither cytotoxic nor genotoxic, one was cytotoxic, and two were genotoxic at the highest tested concentrations. The observed genotoxicity of the mixtures could not be attributed to the relative concentrations of the individual additives. These findings suggest the possibility of toxic synergies in mixtures and highlight the challenges of studying the combined effects of multiple substances.

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食品添加剂存在于 50%以上的食品中。一些研究表明，食用某些食品添加剂与患癌症的风险增加之间存在联系。这项研究旨在评估 32 种添加剂和六种混合物的遗传毒性。在代表食品污染物靶器官的四种人类细胞模型（结肠、肝脏、肾脏和神经元）中，使用γH2AX（针对致畸化合物）和pH3（针对致畸化合物）生物标记物进行了遗传毒性筛选。根据毒理学特征，32 种化合物被分为五组。其中 8 种添加剂具有细胞毒性，4 种促进细胞增殖，2 种具有基因毒性并具有致畸作用，其余 19 种在测试浓度下既无细胞毒性也无基因毒性。在测试的六种混合物中，三种既无细胞毒性也无基因毒性，一种具有细胞毒性，两种在测试的最高浓度下具有基因毒性。所观察到的混合物基因毒性不能归因于单个添加剂的相对浓度。这些发现表明混合物中可能存在毒性协同作用，并突出了研究多种物质的综合效应所面临的挑战。

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来源期刊

Food and Chemical Toxicology 工程技术-毒理学

CiteScore

10.90

自引率

4.70%

发文量

651

审稿时长

31 days

期刊介绍： Food and Chemical Toxicology (FCT), an internationally renowned journal, that publishes original research articles and reviews on toxic effects, in animals and humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs. The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following: -Adverse physiological/biochemical, or pathological changes induced by specific defined substances -New techniques for assessing potential toxicity, including molecular biology -Mechanisms underlying toxic phenomena -Toxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptability. Authors must clearly and briefly identify what novel toxic effect (s) or toxic mechanism (s) of the chemical are being reported and what their significance is in the abstract. Furthermore, sufficient doses should be included in order to provide information on NOAEL/LOAEL values.