Purpose: The purpose of this study was to assess the health risks associated with exposure to BA through the consumption of foods, using a cumulative risk assessment approach.
Methods: Concentrations of six BA (histamine, cadaverine, putrescine, tyramine, β-phenylethylamine, tryptamine) were determined using UHPLC in six different food groups, namely meat and meat products, (processed) fruits and vegetables, chocolate, beer, diary, and non-scombroid fish (NSF) from the Belgian market (461 samples). Food consumption data were obtained from a Belgian national food consumption survey. BA were grouped, based on their main detoxification enzymes: monoamine oxidase (MOA) and diamine oxidase (DOA). A probabilistic exposure assessment was performed for each BA, for all MOA BA, and all DAO BA (dose additive) using the software @Risk version 7.0.
Results: Each food group demonstrated a specific pattern of BA; not only histamine was detected. NSF, cheese, and sauerkraut contributed, mostly, to the exposure to BA. For example, 43% of NSF consumers were exposed to a dose higher than the established NOAEL for histamine. Although the exposure to a single BA in other foods was low, consumers might still be at risk, due to the presence of other BAs using the same detoxification enzyme or the combination of foods in a diet.
Significance: This study provided a basis for the development of cumulative risk assessment of BA in foods and pinpointed the importance of BA, other than histamine, and the need for further toxicological data collection on BA.