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Drinking Green Tea: Despite the Risks Due to Mycotoxins, Is It Possible to Increase the Associated Health Benefits?
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Advisor(s)
Abstract(s)
Tea has been consumed for thousands of years. Despite the different varieties, particular
emphasis has been placed on green tea (GT), considering the associated health benefits following its
regular consumption, some of which are due to its polyphenol constituents, such as epigallocatechin-
3-gallate (EGCG). Tea is not prone to the growth of microorganisms, except fungus, when proper
storage, handling, and packing conditions are compromised. Consequently, mycotoxins, secondary
metabolites of fungi, could contaminate tea samples, affecting human health. In the present study,
we aimed to assess the balance between risks (due to mycotoxins and high levels of EGCG) and
benefits (due to moderate intake of EGCG) associated with the consumption of GT. For this, 20 GT
samples (10 in bulk and 10 in bags) available in different markets in Lisbon were analyzed through
a LC–MS/MS method, evaluating 38 different mycotoxins. Six samples revealed detectable values
of the considered toxins. Current levels of mycotoxins and EGCG intake were not associated with
health concerns. Scenarios considering an increasing consumption of GT in Portugal showed that
drinking up to seven cups of GT per day should maximize the associated health benefits. The present
study contributes to the future establishment of GT consumption recommendations in Portugal.
Key Contribution: Risks and benefits associated with the consumption of green tea were assessed in the present study. The obtained results showed that increasing green tea consumption up to seven cups/day should maximize the associated benefits, despite the risks associated with mycotoxins.
Key Contribution: Risks and benefits associated with the consumption of green tea were assessed in the present study. The obtained results showed that increasing green tea consumption up to seven cups/day should maximize the associated benefits, despite the risks associated with mycotoxins.
Description
(This article belongs to the Special Issue Occurrence and Risk Assessment of Mycotoxins)
Keywords
Green Tea Mycotoxins Polyphenols EGCG Risk–benefit Assessment Segurança Alimentar Composição dos Alimentos Toxicologia dos Alimentos Avaliação do Risco Portugal
Pedagogical Context
Citation
Toxins (Basel). 2021 Feb 5;13(2):119. doi: 10.3390/toxins13020119
Publisher
MDPI