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Aflatoxin levels in chronic hepatitis B patients with cirrhosis or hepatocellular carcinoma in B alıkesir, T urkey
Author(s) -
Aydın M.,
Aydın S.,
Bacanlı M.,
Başaran N.
Publication year - 2015
Publication title -
journal of viral hepatitis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.329
H-Index - 100
eISSN - 1365-2893
pISSN - 1352-0504
DOI - 10.1111/jvh.12410
Subject(s) - aflatoxin , hepatocellular carcinoma , cirrhosis , medicine , liver cancer , gastroenterology , carcinogen , hepatitis b , hepatitis , chronic hepatitis , cancer , food science , immunology , chemistry , biochemistry , virus
Summary Aflatoxins, the secondary metabolites produced by species of naturally occurring A spergilli , are commonly found in food such as cereals, dried fruits and juice, wine, beer and spices. They are hepatotoxic and are well known human carcinogens based on evidence from human studies. Aflatoxins are an environmental risk factor for the development of hepatocellular carcinoma ( HCC ). Chronic hepatitis B‐infected patients are at increased risk of cirrhosis, hepatic failure and liver cancer. This study was designed to determine the serum aflatoxin B 1 ( AFB 1 ), aflatoxin B 2 ( AFB 2 ), aflatoxin G 1 ( AFG 1 ) and aflatoxin G 2 ( AFG 2 ) concentrations using high‐pressure liquid chromatography ( HPLC ) in hepatitis B ‐infected patients with or without cirrhosis and liver cancer, alongside healthy controls in B alıkesir, T urkey. The mean AFB 1 and total AF levels in patients without liver cancer and cirrhosis were significantly higher than healthy controls. The mean AFB 1 and total AF levels in patients with chronic hepatitis B and HCC were significantly higher than infected patients with or without cirrhosis. These results suggest that patients with chronic hepatitis B who are exposed to AF s are at increased risk for developing HCC , which might be prevented by reducing consumption of contaminated foods.