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Abstract(s)
A contaminação alimentar tem sido um problema desde o início da existência humana, principalmente devido aos efeitos físicos produzidos. No entanto, alguns contaminantes alimentares são capazes não só de causar manifestações físicas, mas também manifestações psicológicas como delírio, alucinações, psicose, entre outros. Este tipo de manifestações tende a ser negligenciado devido à sua aparente menor gravidade, mas na realidade, podem causar mal-estar, agravar condições pré-existentes, e interagir com certas medicações. O consumo de contaminantes alimentares psicoativos pode levar a graves problemas de saúde, e como tal, é importante estudar estas substâncias de modo a prevenir a contaminação e identificar e tratar intoxicações.
Entre estas substâncias, foram selecionadas pela sua relevância toxicológica três classes de contaminantes psicoativos para serem abordadas com maior profundidade: i) alcalóides da cravagem do centeio (ergotamina e ergometrina), ii) alcalóides tropânicos (atropina, hiosciamina, e escopolamina), e iii) alcalóides do ópio (codeína e morfina). A descoberta e contaminação ao longo da história é descrita para cada substância, bem como as fontes de contaminação e características químicas. A toxicocinética e toxicodinâmica dos contaminantes também são exploradas, de modo a tornar evidente as interações entre estas substâncias e o corpo humano, e os respetivos efeitos observados. São apresentados valores de referência relativos ao consumo de cada substância, bem como métodos de análise que permitem a sua deteção e a quantificação. Finalmente, para cada xenobiótico, são descritos casos registados de contaminação, desde epidemias e surtos, a relatórios de casos e à deteção de contaminantes em procedimentos de rastreio.
Os resultados desta pesquisa revelam que a contaminação alimentar com substâncias psicoativas é um problema real e que importa considerar. Apesar de existirem cada vez menos relatos de hospitalizações devido a intoxicações ao longo dos anos, há um número cada vez mais elevado de relatos de níveis elevados de contaminação em produtos alimentares. De modo a reduzir a quantidade e gravidade de contaminação com substâncias psicoativas, é necessário existir um processo de rastreio mais frequente e completo de produtos alimentares possivelmente contaminados de modo a evitar a comercialização, o consumo e, consequentemente, a intoxicação.
Food contamination has been a problem since the beginning of human existence, mostly due to the physical effects it produces. However, some food contaminants are capable not only of producing physical manifestations, but also psychological manifestations, such as delirium, hallucinations, psychosis, among others. These types of manifestations tend to be overlooked due to their apparent lack of severity, but in reality, they can cause distress, aggravate pre-existing conditions, and interact with certain medications. Consumption of psychoactive food contaminants can lead to severe health problems, and as such, it is important to study these substances in order to prevent contamination and identify and treat intoxications. Amongst these substances, three classes were chosen to be studied in depth in view of their toxicological relevance: i) ergot alkaloids (ergotamine and ergometrine), ii) tropane alkaloids (atropine, hyoscyamine, and scopolamine), and iii) opium alkaloids (codeine and morphine). The discovery and contamination throughout history regarding each substance is described, as well as contamination sources and chemical characteristics. The toxicokinetics and toxicodynamic of the contaminants are also explored, in order to understand the interactions between these substances and the human body, and the effects produced by them. Guidance values are provided for each substance, as well as analysis methods that allow detection and quantification. Finally, for each substance, registered cases of contamination are described, from epidemics and outbreaks to case reports and detection of contaminants in screening procedures. The results of this research reveal that food contamination with psychoactive substances is a real issue that should be further considered. Although there are less reports of hospitalization due to intoxication throughout the years, there are increasing numbers of reports of high contamination levels of food products. In order to reduce the quantity and severity of contamination with psychoactive substances, there needs to be a more frequent and thorough screening process of possibly contaminated food products in order to avoid commercialization, consumption and, consequently, intoxication.
Food contamination has been a problem since the beginning of human existence, mostly due to the physical effects it produces. However, some food contaminants are capable not only of producing physical manifestations, but also psychological manifestations, such as delirium, hallucinations, psychosis, among others. These types of manifestations tend to be overlooked due to their apparent lack of severity, but in reality, they can cause distress, aggravate pre-existing conditions, and interact with certain medications. Consumption of psychoactive food contaminants can lead to severe health problems, and as such, it is important to study these substances in order to prevent contamination and identify and treat intoxications. Amongst these substances, three classes were chosen to be studied in depth in view of their toxicological relevance: i) ergot alkaloids (ergotamine and ergometrine), ii) tropane alkaloids (atropine, hyoscyamine, and scopolamine), and iii) opium alkaloids (codeine and morphine). The discovery and contamination throughout history regarding each substance is described, as well as contamination sources and chemical characteristics. The toxicokinetics and toxicodynamic of the contaminants are also explored, in order to understand the interactions between these substances and the human body, and the effects produced by them. Guidance values are provided for each substance, as well as analysis methods that allow detection and quantification. Finally, for each substance, registered cases of contamination are described, from epidemics and outbreaks to case reports and detection of contaminants in screening procedures. The results of this research reveal that food contamination with psychoactive substances is a real issue that should be further considered. Although there are less reports of hospitalization due to intoxication throughout the years, there are increasing numbers of reports of high contamination levels of food products. In order to reduce the quantity and severity of contamination with psychoactive substances, there needs to be a more frequent and thorough screening process of possibly contaminated food products in order to avoid commercialization, consumption and, consequently, intoxication.
Description
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2024, Universidade de Lisboa, Faculdade de Farmácia.
Keywords
Food contamination Psychoactive Ergot alkaloids Tropane alkaloids Opium alkaloids Mestrado integrado - 2024