{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T16:20:27Z","timestamp":1789402827816,"version":"build-2803163510"},"reference-count":42,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2014,11,24]],"date-time":"2014-11-24T00:00:00Z","timestamp":1416787200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Belgian Technical Cooperation (BTC)"},{"name":"Schlumberger Foundation, Faculty for the future"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Maternal &amp; Child Nutrition"],"published-print":{"date-parts":[[2016,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Infants less than 6 months of age receiving foods other than breast milk are at a high risk of exposure to mycotoxins. We surveyed food intake and estimated the risk of exposures to aflatoxin and fumonisin mycotoxins for infants less than 6 months of age in <jats:styled-content style=\"fixed-case\">N<\/jats:styled-content>orthern <jats:styled-content style=\"fixed-case\">T<\/jats:styled-content>anzania. A total of 143 infants were progressively recruited and three follow\u2010up visits were made at 1, 3 and 5 months of age. A 24\u2010h dietary recall technique was used to estimate flour intake of infants who had been introduced to maize foods. Aflatoxins and fumonisins in the flours were analysed using high\u2010performance liquid chromatography technique. Exposure to aflatoxins or fumonisins was estimated using the deterministic approach. By the age of 3 months, 98 infants had started taking food; 67 of them, maize flours at levels ranging from 0.57 to 37.50\u2009g per infant per day (average 8\u2009g per infant per day). Fifty\u2010eight per\u2009cent of 67 maize flour samples contained detectable aflatoxins (range 0.33\u201369.47\u2009<jats:italic>\u03bc<\/jats:italic>g\u2009kg<jats:sup>\u22121<\/jats:sup>; median 6\u2009<jats:italic>\u03bc<\/jats:italic>g\u2009kg<jats:sup>\u22121<\/jats:sup>) and 31% contained detectable fumonisins (range 48\u20131224\u2009<jats:italic>\u03bc<\/jats:italic>g\u2009kg<jats:sup>\u22121<\/jats:sup>; median 124\u2009<jats:italic>\u03bc<\/jats:italic>g\u2009kg<jats:sup>\u22121<\/jats:sup>). For infants who consumed contaminated flours, aflatoxin exposure ranged from 0.14 to 120\u2009ng\u2009kg<jats:sup>\u22121<\/jats:sup> body weight (BW) per day (all above the health concern level of 0.017\u2009ng\u2009kg<jats:sup>\u22121<\/jats:sup> BW per day as recommended by the <jats:styled-content style=\"fixed-case\">E<\/jats:styled-content>uropean <jats:styled-content style=\"fixed-case\">F<\/jats:styled-content>ood <jats:styled-content style=\"fixed-case\">S<\/jats:styled-content>afety <jats:styled-content style=\"fixed-case\">A<\/jats:styled-content>gency) and fumonisin exposure ranged from 0.005 to 0.88\u2009<jats:italic>\u03bc<\/jats:italic>g\u2009kg<jats:sup>\u22121<\/jats:sup> BW per day. Insignificant association was observed between exposure to fumonisins or aflatoxins and stunting or underweight. Reducing aflatoxin and fumonisin contamination of maize and dietary diversification can prevent infants and the public, in general, from exposure to the toxins.<\/jats:p>","DOI":"10.1111\/mcn.12155","type":"journal-article","created":{"date-parts":[[2014,11,25]],"date-time":"2014-11-25T03:59:38Z","timestamp":1416887978000},"page":"516-527","source":"Crossref","is-referenced-by-count":69,"title":["Risk of dietary exposure to aflatoxins and fumonisins in infants less than 6 months of age in <scp>R<\/scp>ombo, <scp>N<\/scp>orthern <scp>T<\/scp>anzania"],"prefix":"10.1111","volume":"12","author":[{"given":"Happy","family":"Magoha","sequence":"first","affiliation":[{"name":"Research Group Food Chemistry and Human Nutrition\u2010nutriFOODchem Department of Food Safety and Food Quality Faculty of Bioscience Engineering Ghent University  Ghent Belgium"},{"name":"Department of Food and Nutrition Open University of Tanzania (OUT)  Dar es Salaam Tanzania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martin","family":"Kimanya","sequence":"additional","affiliation":[{"name":"The Nelson Mandela African Institution of Science and Technology  Arusha Tanzania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruno","family":"De Meulenaer","sequence":"additional","affiliation":[{"name":"Research Group Food Chemistry and Human Nutrition\u2010nutriFOODchem Department of Food Safety and Food Quality Faculty of Bioscience Engineering Ghent University  Ghent Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dominique","family":"Roberfroid","sequence":"additional","affiliation":[{"name":"Nutrition and Child Health Unit Department of Public Health Prince Leopold Institute of Tropical Medicine  Antwerp Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carl","family":"Lachat","sequence":"additional","affiliation":[{"name":"Research Group Food Chemistry and Human Nutrition\u2010nutriFOODchem Department of Food Safety and Food Quality Faculty of Bioscience Engineering Ghent University  Ghent Belgium"},{"name":"Nutrition and Child Health Unit Department of Public Health Prince Leopold Institute of Tropical Medicine  Antwerp Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Patrick","family":"Kolsteren","sequence":"additional","affiliation":[{"name":"Research Group Food Chemistry and Human Nutrition\u2010nutriFOODchem Department of Food Safety and Food Quality Faculty of Bioscience Engineering Ghent University  Ghent Belgium"},{"name":"Nutrition and Child Health Unit Department of Public Health Prince Leopold Institute of Tropical Medicine  Antwerp Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,11,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/nt.2620020102"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2006.06.020"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02931073"},{"key":"e_1_2_9_5_1","first-page":"5","article-title":"Commission Regulation (EC) No 1881\/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs","volume":"364","author":"European Commission (EC)","year":"2006","journal-title":"Official Journal of the European Union"},{"key":"e_1_2_9_6_1","first-page":"1","article-title":"Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the Commission related to the potential increase of consumer health risk by a possible increase of the existing maximum levels for aflatoxins in almonds, hazelnuts and pistachios and derived products","volume":"446","author":"European Food Safety Authority (EFSA)","year":"2007","journal-title":"EFSA Journal"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.07.007"},{"key":"e_1_2_9_8_1","unstructured":"FAO\/WHO(2003)Codex Alimentarius Commission (CAC\/RCP. 51\u20102003). 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