The impact of wheat-based food processing on the level of trichothecenes and their modified forms

Abstract Background Despite its nutritional value, wheat grain can be contaminated with mycotoxins, which cause toxic effects when ingested, and this contamination may persist during food processing. Among the mycotoxins found in wheat and its derivatives, DON, a mycotoxin belonging to trichothecene group B, stands out for its prevalence and range. Scope and approach Processing parameters, such as the time and temperature of thermal treatment used in food preparation, are important to mitigate mycotoxin contamination. Studies have shown that interconversion can occur between DON and its derivatives and interaction with macromolecules during food processing. However, it may also bind or disconnect with macromolecules after the digestion process, resulting in underestimation of trichothecene exposure by wheat product consumption. In this review, focus will be placed on the main studies of trichothecenes occurrence in wheat and their derivatives, as well as which processing step reduces trichothecene contamination. Key findings and conclusions There are few studies focusing on nivalenol occurrence despite its toxic effects. The trends are focused on DON and its conversion into D3G during the food processing steps. There is still little standardization in food production, which has complicated comparisons and the identification of the product that represents the greatest risk to human health. The main challenge for public policy to prevent damage to human health is the evaluation of trichothecenes bioaccessibility along the wheat supply chain.