Mode of action of foodborne (natural) toxins

Food may contain a wide variety of natural toxins or compounds that may be of concern when exposure exceeds safe limits. These include natural food additives, mycotoxins like aflatoxin B1, phytoestrogens like (iso)flavones, glucosinolates/isothiocyanates, furocoumarins, tropane alkaloids and compounds from food packaging materials like bisphenol A, phthalates and mineral oils (MOAH and MOHS). The research on this topic is on the mode of action of these toxins, and their risk or risk-benefit assessment.

The research topics under this theme are as follows:

The cross talk of retinoic acid receptors with estrogen receptors and the consequences for cell proliferation and breast cancer risks

  • PhD: Ignacio Miro Estruch; promotion in 2018
  • Supervisor: Ivonne Rietjens

The role of epigenetics in differential health effects of pseudoestrogens

  • PhD: Aziza Hussein Bakheit Adam; promotion in 2019
  • Supervisors: Ivonne Rietjens,  Jochem Louisse

Investigation of the risks and benefits of ‘Ashkulebya’ as health food or therapeutic alternative

  • PhD: Mebrahtom Gebrelibanos Hiben (Ethiopia; NUFFIC); promotion in 2019
  • Supervisor: Ivonne Rietjens

Risk benefit analysis for botanicals and botanical ingredients inducing EpRE and/or PPARgamma mediated gene expression.

  • PhD: Georgia Papadi; promotion in 2018
  • Supervisors: Ivonne Rietjens, Jacques Vervoort

    The role of stability, repair and mutagenicity in the relative hazards and risks of DNA adducts formed by foodborne liver carcinogens of variable carcinogenic potential

    • PhD: Shuo Yang; promotion in 2021
    • Supervisors: Ivonne Rietjens, Jochem Louisse

    Mode of action-based risk assessment of combined exposure to mycotoxins in maize and maize products

    • PhD: Ixchel Gilbert Sandoval; promotion in 2021
    • Supervisors: Ivonne Rietjens, Karsten Beekmann