The role of cholesterol oxidation products in food toxicity

Abstract

Food consumption can lead to the accumulation of certain chemical compounds able to exert toxic activities against humans. Of mayor interests are those molecules generated during food processing and handling, since their occurrence and distribution depend of many intrinsic and extrinsic factors. Cholesterol - a lipid constituent of mammalian cells - is the precursor of several toxic molecules known as cholesterol oxidation products (COPs). In the last decades, it has been demonstrated that food processing can dramatically trigger COPs accumulation in meats, eggs, dairy products, fish and poultry. On the other hand, countless scientific evidences have pointed out the highly toxic and pathogenic activities of COPs, from cancer stimulation to neurodegenerative disorders, via molecular mechanisms that are largely unexplored. The aim of this review is to merge the evidence on COPs accumulation in foods and their toxic activities through dietary intake, as from in vivo and in vitro studies. We consider that it is imperative to systematically monitor the formation of COPs to bridge these quantitative efforts with a risk exposure assessment on sensitive populations.

Keywords: Cholesterol oxidation products; Exposure; Food biomarkers; Food toxicity; Risk assessment.