Asian Pacific Journal of Cancer Prevention

Asian Pacific Journal of Cancer Prevention (아시아태평양암예방학회)
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Aflatoxin Contamination of Red Chili Pepper From Bolivia and Peru, Countries with High Gallbladder Cancer Incidence Rates

  • Asai, Takao (Department of Clinical Engineering and Medical Technology, Niigata University of Health and Welfare) ;
  • Tsuchiya, Yasuo (Department of Clinical Engineering and Medical Technology, Niigata University of Health and Welfare) ;
  • Okano, Kiyoshi (Mycotoxin Research Association) ;
  • Piscoya, Alejandro (Universidad Peruana de Ciencias Aplicadas, School of Medicine) ;
  • Nishi, Carlos Yoshito (Hospital San Francisco de Asis) ;
  • Ikoma, Toshikazu (Department of Clinical Engineering and Medical Technology, Niigata University of Health and Welfare) ;
  • Oyama, Tomizo (Department of Clinical Engineering and Medical Technology, Niigata University of Health and Welfare) ;
  • Ikegami, Kikuo (Department of Clinical Engineering and Medical Technology, Niigata University of Health and Welfare) ;
  • Yamamoto, Masaharu (Department of Health Nutrition, Niigata University of Health and Welfare)
  • Published : 2012.10.31
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Abstract

Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:water (9:1, v/v) and eluted through an immuno-affinity column. The concentrations of aflatoxins B1, B2, G1, and G2 were measured using high-performance liquid chromatography (HPLC), and then the detected aflatoxins were identified using HPLC-mass spectrometry. In some but not all of the samples from Bolivia and Peru, aflatoxin B1 or aflatoxins B1 and B2 were detected. In particular, aflatoxin B1 or total aflatoxin concentrations in a Bolivian samples were above the maximum levels for aflatoxins in spices proposed by the European Commission. Red chili peppers from Bolivia and Peru consumed by populations having high GBC incidence rates would appear to be contaminated with aflatoxins. These data suggest the possibility that a high level of consumption of aflatoxin-contaminated red chili peppers is related to the development of GBC, and the association between the two should be confirmed by a case-control study.

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References

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