Interactions entre pratiques alimentaires, exposition aux mycotoxines et risque de cancérogenèse
état des connaissances et perspectives - une revue
DOI :
https://doi.org/10.64707/revstsna.v44i2.2133Mots-clés :
aliments, exposition, mycotoxines, risque de cancérogenèseRésumé
Les mycotoxines sont des métabolites toxiques produits par certaines espèces de moisissures. Ces métabolites toxiques contaminent de nombreuses denrées alimentaires principalement les céréales et les légumineuses. La présence des mycotoxines dans la chaîne alimentaire constitue un problème majeur de santé publique, particulièrement dans les régions tropicales et subtropicales dont le Burkina Faso. La présente revue analyse les interactions entre les pratiques alimentaires,
l’exposition aux mycotoxines et le risque de cancérogenèse chez l’homme. Pour ce faire, des bases de données scientifiques telles que ScienceDirect, Google Scholar et PubMed ont été utilisées pour rechercher des articles de recherche publiés sur les
pratiques alimentaires, l’exposition aux mycotoxines, le risque de cancérogenèse et
les mécanismes impliqués. Il est à noter que les habitudes alimentaires influencent significativement le niveau d’exposition. En effet, les régimes peu diversifiés, riches en produits mal conservés, augmentent la charge toxique, tandis qu’une alimentation variée, riche en micronutriments antioxydants, exerce un effet protecteur. L’aflatoxine B₁ ou l’ochratoxine A par exemple sont des mycotoxines qui induisent à travers un mécanisme bien défini des altérations de l’ADN, un stress oxydatif et une perturbation des voies de signalisation cellulaire qui favorise par la suite la cancérogenèse hépatique. Plusieurs études montrent qu’il y a une corrélation entre l’exposition chronique et l’incidence accrue de certains cancers et plus particulièrement dans les zones à forte contamination alimentaire. Les stratégies de prévention reposent sur des
approches intégrées qui reposent sur l’amélioration des pratiques agricoles et post- récolte, le renforcement du contrôle réglementaire, et la promotion d’une nutrition équilibrée et diversifiée. D’où la nécessité d’une approche interdisciplinaire alliant toxicologie, nutrition et santé publique pour réduire l’impact cancérogène des mycotoxines et protéger les populations exposées.
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