Quantitative assessment of deoxynivalenol exposure associated with the consumption of unleavened flatbread products in European countries

Flatbreads constitute a major food consumed worldwide. Despite their popularity, deoxynivalenol (DON), a mycotoxin produced by Fusarium spp., is frequently detected in cereal-based foods and is associated with well-documented toxicological effects. This study aimed to evaluate the DON exposure among Europeans from consuming flatbread products. The assessment focused on 9 widely consumed flatbread products across 10 population groups (accounting for gender differences) in 25 European countries between 1999 and 2019. Consumption data were gathered from the EFSA Comprehensive food consumption database, which was combined with DON occurrence data to estimate exposure levels. The mean and 95 th percentile occurrence values, based on middle bound estimates, were 43.5 μg/kg and 136 μg/kg, respectively, for unleavened bread, crisp bread and rusk. The highest exposure levels to DON were observed in children (including infants, toddlers, adolescents and other children). However, none of the estimated exposure levels exceeded the TDI (Tolerable Daily Intake-TDI= 1 μg/kg bw/day, Hazard Quotient-HQ