Exploring time dependent trends and risks of pyrrolizidine alkaloids and their N-oxides in food.

Pyrrolizidine alkaloids (PAs) and their N-oxides (PA-N-oxides) are phytotoxins which raise safety concerns when present in food. This study analyzes trends in their levels and associated risks in selected samples of food items (n = 3752) from 2011 to 2023, a period marked by risk management actions following evaluations by EFSA and others. Contamination levels and temporal trends were assessed, followed by risk evaluations using the margin of exposure (MOE) approach, both without and with consideration of relative potency, applying available interim relative potency (iREP) values. The findings indicate that PA and PA-N-oxide levels in herbal infusions and herbal food supplements significantly declined after 2017, coinciding with the publication of EFSA's risk assessment. Additionally, the proportion of herbal food supplement samples raising health concerns decreased significantly when comparing data from before and after 2017. However, overall, a high incidence of samples raising concern is still observed in borage- and other naturally PA-containing foods. The specific PA and PA-N-oxide profiles in the samples, along with consumption levels, have a major influence on risk assessment outcomes. It is concluded that further risk management actions are still indicated.