Cyanogens and Linamarase Activities in Storage Roots of Cassava Plants from Breeding Program

Storage roots of cassava clones arising from six crosses between cassava varieties of different cyanogen levels were analyzed for total cyanogen content and linamarase (β -glucosidase) activity. Total cyanogen content for 113 clones ranged from 120 to 1941 mg HCN equivalent/kg roots dry wt., the mean±S.D. being 666±387 mg HCN equivalent/kg roots dry wt. Among these, eight clones exhibited low cyanogen content (mean value <200 mg HCN equivalent/kg roots dry wt.) as compared to 19 clones which yielded cyanogen contents greater than 1000 mg HCN equivalent/kg root dry wt. Two clones had cyanogen levels lower than the parental variety with low cyanogen content. Depending on the cassava clones, the β -glucosidase activity of storage roots varied from 1.1 to 5.5 nkat/g root fresh weight and was not correlated with the total cyanogens of the storage roots (r=0.17). Some clones with even lower cyanogen content and higher linamarase activity than their parental variety were observed and these might contribute to safety in cassava consumption. Overall, data on total cyanogen content and linamarase activity in cassava roots have relevance to what processes should be developed for processing cassava roots for consumption.     

Loss of residual cyanogens in a cassava food during short-term storage

Residual cyanogens in gari, the most popular cassava food in West Africa, is implicated in the causation of tropical ataxic neuropathy. Gari is eaten by soaking its granules in cold water or by adding boiling water to make a food called eba. This study was conducted to determine whether loss of the residual cyanogens in gari during short-term storage and when gari is made into eba will reduce dietary cyanide load in consumers. Fifteen samples of gari, nine roasted from cassava mash fermented for at least 4 days (type A) and six roasted from cassava mash fermented for only 1 day (type B), were stored for 4 weeks. Free cyanide, linamarin, and cyanohydrin in gari and in eba made from the gari were determined at weekly intervals for 4 weeks. Free cyanide was absent in all samples of gari. Mean cyanohydrin dropped from 8.4 mg HCN Eq/kg dry weight to 4.6 mg HCN Eq/kg dry weight in type A gari, while it dropped from 3.0 mg HCN Eq/kg dry weight to 1.3 mg HCN Eq/kg dry weight in type B gari. Mean linamarin dropped from 6.6 mg HCN Eq/kg dry weight to 2.8 mg HCN Eq/kg dry weight in type A gari, while it dropped from 1.7 mg HCN Eq/kg dry weight to 0.4 mg HCN Eq/kg dry weight in type B gari. Loss of linamarin and cyanohydrin was significant at P < 0.001 for type A gari and at P < 0.002 for type B gari when the weekly levels were compared with initial values. When gari was made into eba, 36% of cyanohydrin and 47% of linamarin were lost from type A gari, while 38% of cyanohydrin and 5% of linamarin were lost from type B gari. Loss of linamarin and cyanohydrin when gari was made into eba was significant for both types of gari at P < 0.001. This study shows that the loss of cyanohydrin and linamarin in gari during short-term storage and when gari is made to eba will reduce dietary cyanide load in consumers.     

Cyanogenic Content of Cassava Root of 179 Cultivars Grown in Indonesia

Analysis of cyanogenic potential, linamarin, acetone cyanohydrin and free HCN/CN⁻of 179 cultivars of cassava root grown in Oxisol Soil at Muara Experimentation, West Java, Indonesia, was conducted using picrate paper kits introduced by Bradbury et al. (1999). Two plants of each clone were harvested. Two roots were taken from each plant, peeled and cut according to protocol A of the picrate paper kits. Although the average content of cyanogenic potential of 179 cassava cultivars is 82 ppm, only 6.8% cyanogenic potentials was in the form of HCN/CN⁻(5.6 ppm), 23% as acetone cyanohydrin (19.9 ppm), and most of them (70%) as linamarin (57.1 ppm). The cyanogenic potential content clustered into very high levels (234–138 ppm) found in 10% of 179 cultivars, high (134–84 ppm) in 15% cultivars, medium (81–55 ppm) in 17% cultivars, low (54–36 ppm) in 19% cultivars, and very low (35–9 ppm) in 40% cultivars. The linamarin, acetone cyanohydrin and HCN/CN⁻were also clustered into 5 levels. The range, member of each cluster and name of the clone are given in the text. It was also found that no correlation existed between the cyanogen contents and total amount and weight of roots per plant.     

Cyanogens in Cassava Flour and Roots and Urinary Thiocyanate Concentration in Mozambique

The total cyanogen content of 90 cassava flour samples from Mujocojo, Terrene A and Acordos de Lusaka in Nampula Province of Mozambique was determined in 1997 using the simple picrate kit method. The results at the first two locations were compared with those obtained at the same locations at the same time of the year in 1996. There was a significant decrease of about 50% in the cyanogen levels at Mujocojo and Terrene A in 1997. Results from Acordos de Lusaka and Mujocojo showed that flour processing by heap fermentation gave a substantially lower cyanogen content compared with sun drying. This confirms the conclusion found in our previous study. The cyanogen levels of flour from Acordos de Lusaka were very high (mean value 67 (39) ppm). The amount of available cyanogen (acetone cyanohydrin +HCN/CN⁻) and partially available cyanogen (linamarin) was determined for 37 samples of cassava flour. There was no correlation between the amounts of available cyanogen and partially available cyanogen. Twenty-nine samples of urine from school children at Acordos de Lusaka gave a mean value of thiocyanate content of 512(277) μmolL⁻¹.     

Total cyanide content of cassava food products in Australia

Cassava products obtained in two major Australian cities, Melbourne and Canberra, were analysed for total cyanide content using the picrate method. In Melbourne in 2010, ready to eat cassava chips were found to contain large amounts of cyanide with a mean value of 91 mg HCN equivalents/kg fresh weight = ppm. In Canberra, similar values were found over a six-year study with cassava chip samples, except for one sample that gave 7 ppm, which was obtained in 2011 after the introduction by Food Standards Australia and New Zealand of a 10 ppm maximum limit. In Melbourne, the highest value obtained was 262 ppm. A calculation based on this very high cyanide sample and using the lethal dose of cyanide for humans, shows that a child of 20 kg body weight would only need to eat 40–270 g of these chips to reach the lethal dose. Frozen cassava roots gave a mean value of 52 ppm total cyanide, which is also a cause for concern. In contrast, more highly processed foods contained < 1 ppm total cyanide.     

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 1. Proximates,carbohydrates and dietary fibre

Effects of Pacific traditional style of cooking in an earth-oven¹ on proximate content of chicken, lamb chops, fish, cassava, taro and palusami² were investigated. Retention of proximates in earth-oven-cooked samples was compared with the retention in microwaved and oven-roasted chicken and lamb chops, microwave-cooked fish, boiled cassava and taro, and steamed-cooked palusami, the nutrient analyses of all of which were conducted during the course of this study. Water content of the samples generally decreased most upon earth-oven cooking. As much as 32.9% moisture was lost from earth-oven-cooked lean of lamb chops. Loss of water from microwave-cooked meat, ranging from 6.6 to 25.8 g/100 g, was second to the moisture loss in earth-oven-cooked meat and the least amount of moisture was lost from the gas-oven roasted meat with the values ranging from 4.4 to 22.2 g/100 g. Retention of protein ranged from 96% to 103% in all samples, the differences being not statistically significant. However, interestingly high retention values of fat were noted in separable lean of lamb chops ranging from 291% to 294%. A simple and logical explanation for this observation is adsorption of fat from separable fat, as it melted during cooking, into the muscle tissue of lamb chops. Retention of over 100% dietary fiber in all foods that had this component in the raw state was noted upon all types of cooking, except in steam-cooked palusami. This implied an increase in this component of food after cooking, whereas starch and sugars generally decreased after cooking.     

Low intake of vitamin A–rich foods among children,aged 12–35 months,in India: association with malnutrition,anemia, and missed child survival interventions

ObjectiveTo determine whether children in India who have a low intake of vitamin A–rich foods are at higher risk of malnutrition, anemia, and not receiving child health interventions.MethodsWe analyzed data from the India National Family Health Survey, 2005–2006.ResultsOf 17 847 children (41.9%), aged 12–35 months, 7020 did not receive vitamin A–rich foods, based on 24-h recall. The prevalence of stunting, severe stunting, underweight, and severe underweight among children who did and did not receive vitamin A–rich foods was, respectively, 52.5% versus 59.0%, 26.7% versus 32.9%, 43.8% versus 48.5%, and 17.9% versus 21.6% (all P < 0.0001). Children who did not receive vitamin A–rich foods were more likely to be anemic, not have completed childhood immunizations, and not to have received vitamin A supplementation in the previous 6 mo (all P < 0.0001). Maternal education of ≥10, 7–9, and 1–6 y, respectively, compared with no formal education was associated with the child receiving vitamin A–rich foods (odds ratio 1.41, 95% confidence interval 1.20–1,67, P < 0.0001; odds ratio 1.20, 95% confidence interval 1.04–1.37, P = 0.01; odds ratio 1.16, 95% confidence interval 1.02–1.32, P = 0.02) in a multivariate logistic regression model adjusting for maternal age, household size, socioeconomic status, and location.ConclusionChildren who did not receive vitamin A–rich foods were more likely to be malnourished and to have missed basic child health interventions, including vitamin A supplementation. Children were more likely to receive vitamin A–rich foods if their mothers had previously achieved higher primary or secondary education levels.     

Problematic intake of high-sugar/low-fat and high glycemic index foods by bariatric patients is associated with development of post-surgical new onset substance use disorders

Bariatric or weight loss surgery (WLS) patients are overrepresented in substance abuse treatment, constituting about 3% of admissions; about 2/3 of such patients deny problematic substance use prior to WLS. It is important to advance our understanding of the emergence of substance use disorders (SUDs) – particularly the New Onset variant – after WLS. Burgeoning research with both animal models and humans suggests that “food addiction” may play a role in certain forms of obesity, with particular risk conferred by foods high in sugar but low in fat. Therefore, we hypothesized that WLS patients who reported pre-WLS problems with High-Sugar/Low-Fat foods and those high on the glycemic index (GI) would be those most likely to evidence New Onset SUDs after surgery. Secondary data analyses were conducted using a de-identified database from 154 bariatric surgery patients (88% female, M_age = 48.7 yrs, SD = 10.8, M_{time since surgery} = 2.7 yrs, SD = 2.2 yrs). Participants who endorsed pre-surgical problems with High-Sugar/Low-Fat foods and High GI foods were at greater risk for New Onset SUD in the post-surgical period. These findings remained significant after controlling for other predictors of post-surgical SUD. Our findings provide evidence for the possibility of addiction transfer among certain bariatric patients.     

Radioactive trace measurements of some exported foods from the South of Brazil

Investigation of radioactive traces in foods produced and exported mainly in Paraná State, Brazil, was carried out by gamma-ray spectrometry, a non-destructive nuclear method. The redistribution of ⁴⁰K concentration during the processing of soy (Glycine max) primary products (745±9 Bq kg⁻¹ for soybean, 1473±15 Bq kg⁻¹ for soy bran, and ⩽8.8 Bq kg⁻¹ for commercial refined soy oil) was verified. The ⁴⁰K activity for all oil stages analyzed was lower than the limits of detection. Others foods such as sulfite-treated sugar, mate tea, and mint were analyzed. The activities for the natural nuclear chain (²²⁸Th and ²²⁶Ra) and the ¹³⁷Cs (artificial radionuclide) were presented.     

The addition of peanuts to habitual diets is associated with lower consumption of savory non–core snacks by men and sweet non–core snacks by women

Snacking is associated with intakes of non–core foods which may predispose to obesity. Peanuts have potential satiety benefits and may assist with weight management; we hypothesized that peanut consumption would reduce intake of non–core snack foods due to compensation. We investigated the effects of adding peanuts to a habitual diet on snacking habits and energy intake. Sixty-one healthy participants (65 ± 7 years, body mass index 31 ± 4 kg/m²) consumed their habitual diet with or without peanuts (56 g/d for 32 women, 84 g/d for 29 men) for 12 weeks each in a randomized crossover design. Food diaries were analyzed at baseline and after each 12-week period for meal and snack content and timing. Total energy intake was higher (17% for men [P < .001], 9% for women [P < .001]) during the peanut phase. Body weight was 0.5 ± 0.2 kg (P = .010) greater during the peanut phase. Snacking occasions increased during the peanut phase (53% for men [P = .001], 14% for women [P = .01]). Servings of other snack foods did not change during the peanut phase (P = .6) compared with control. However, sex-specific analysis revealed that men and women consumed less savory (P < .001) and sweet (P = .01) non–core snacks, respectively, during the peanut phase. Despite increased energy intake and snacking frequency, peanuts may improve the diet through sex-specific reductions of non–core foods; for optimal energy balance, peanuts should be substituted rather than added to the diet.     

Investigation of amino acids in wolfberry fruit (Lycium barbarum) by solid-phase extraction and liquid chromatography with precolumn derivatization

The aim of this work is to present a simple and sensitive reverse-phase liquid chromatography method for the determination and investigation of amino acids in wolfberry fruit (Lycium barbarum) after solid-phase extraction-derivatization. The method linearity, calculated for each amino acid, had a correlation coefficient higher than 0.9950, in concentrations ranged from 9.60 to 3.33 × 10³ μmol L⁻¹. The detection limits of amino acids were between 2.42 and 6.51 μmol L⁻¹. The calculated recoveries for amino acids in wolfberry fruit were from 87.3% to 97.1% and relative standard deviations were from 2.62% to 5.22%. The investigation illustrated that each tested wolfberry fruit contained at least 16 amino acids and the main amino acids were glutamic acid, aspartic acid, proline, alanine, serine, glycine, lysine, and tyrosine. The levels of amino acid in wolfberry fruit were varying from different areas.     

Dietary Fibre In Human Nutrition: A Bibliography For 1979

The effects of fermentation of cassava on cyanide content were evaluated. Total cyanide decreased from 89ppmHCN to 18.1ppmHCN (80% reduction). Free cyanide decreased from 8.71ppmHCN to 6.22ppmHCN (29% reduction). The intermediate cyanide increased from 10.2ppmHCN to 12.31 ppm HCN (21% increase). The effects of storage of cassava augmented with exogenous acetone cyanohydrin and stored at 30°C was also investigated. Acetone cyanohydrin (intermediate cyanide) decreased on storage from 302.9 ppm HCN to 168.9 ppm HCN (44% reduction) within 16 days. Very little change in acetone cyanohydrin was observed in flour kept at 18°C (control). This investigation indicates that storage reduces the intermediate cyanide content of cassava flour which remains after fermentation.     

Nutritional and haemolytic properties of eggplants (Solanum macrocarpon) leaves

Solanum macrocarpon (eggplant) leaves are used as soup condiment in Nigeria either in their processed or unprocessed forms. In this study, fresh leaves of eggplant were subjected to different conventional food processing techniques: soaking, blanching, abrasion with or without salt. The nutrients, antinutrients (phytate and cyanide), minerals (Ca and Zn), zinc bioavailability and haemolytic properties of the leaves were subsequently determined. The result of the study revealed that the unprocessed eggplant leaves had 4.3% protein, 0.6% fat, 1.4% crude fibre, 1.3% ash and 89.7% moisture content. The cyanide (2.0 mg/kg), phytate (40.4 mg/100 g), Ca (32.6 mg/kg) and Zn (8.2 mg/kg) were low. The various conventional food processing techniques cause a significant decrease (P<0.05) in the protein (3.2–3.9% ), fat (0.2–0.4%), cyanide (0.7–1.2 mg/kg), phytate (27.1–37.2 mg/100 g), zinc (3.4–5.7 mg/kg), calcium (12.0–18.2 mg/kg), the calculated [Ca]/[phytate] and [Ca][phytate]/[Zn] molar ratios, except soaked eggplant leaf, where there was no significant change in the protein, fat and phytate content. However, there was a significant increase (P>0.05) in the calculated [phytate]/[Zn] molar ratio of the processed eggplant leaf. The infusion of the eggplant leaf induced the haemolysis of human erythrocytes; blood type-SS (2048) were more susceptible to haemolysis than either AA (128) and AS (256). It was therefore concluded that the various conventional food processing techniques will significantly reduce the nutrient and antinutrient content of eggplant leaves, without adversely affecting the estimated Zn bioavailability to a critical level. Furthermore, the leaf infusion had high haemolytic effect on genotype-SS in vitro.     

Influence of ionizing radiation and conventional food processing treatments on the status of free radicals in lotus seeds: An ESR study

Electron spin resonance (ESR) spectroscopy was used to detect the free radicals that were naturally present in lotus seeds or that were formed after employing various food processing methods (e.g., irradiation, microwave roasting, pan frying, grinding or pounding) by placing small portions of lotus seed (seed coat and cotyledon) in KCl powder in ESR quartz tubes. Spectral analysis revealed the presence of an insignificant natural abundance of free radicals and showed a sharp and clear signal at g = 2.002, more prominent in seed coat. Exposure to gamma radiation (0–30 kGy, the recommended dose for quarantine purposes) resulted in a dose-dependent increase of signal intensity at g = 2.002 with the seed coat exhibiting the presence of a weak triplet (a_H = 3 mT) which can be used to authenticate irradiation treatments. Irradiated cotyledon at high doses (15 and 30 kGy) revealed significant reduction in ESR signals, attributed to an increase of free radical scavengers. Common food processing practices like microwave roasting, flame heating, grinding or pounding also generated free radicals. It is envisaged that results of the present study might be valuable for health conscious consumers who are interested in the status of free radicals in foodstuffs subjected to traditional or modern food-processing techniques.     

Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil

The carotenoid composition of gari made from biofortified cassava (BG) was compared to that of existing gari of similar appearance but made from white cassava with added red palm oil (RPG). Storage of both yellow gari products was modelled at ambient temperatures typical of tropical areas (19–40 °C) over a 3-month-period at constant relative humidity. Carotenoid content and hence vitamin A activity of the gari products decreased markedly with time and temperature. Trans-β-carotene degradation fitted well the kinetics predicted by the Arrhenius model, in particular for BG. Activation energies for trans-β-carotene were 60.4 and 81.0 kJ mol⁻¹ for BG and RPG respectively (R² = 0.998 and 0.997, respectively); hence the minimum energy to cause degradation of trans-β-carotene in gari was lower with BG. Rates of degradation of 9-cis-β-carotene in gari were of the same order as with trans-β-carotene. Although the initial content of trans-β-carotene was twice as high in the BG compared to RPG, trans-β-carotene in BG degraded much faster. Results showed that the average shelf life at ambient temperature for BG was significantly shorter than for RPG and therefore carotenoids in BG were less stable than in RPG.     

Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health: A review

This paper reviews the literature on African leafy vegetables (ALVs) consumed in sub-Saharan Africa. The aim is to evaluate the nutritional value of these plant species and their potential impact on the nutritional status of the people living in sub-Saharan Africa. Processing and the presence of antinutritional factors are taken into consideration as they adversely affect the nutritional content of the ALVs. The role of dietary fiber and other important components found in ALVs is also discussed due to their importance in the prevention of chronic and lifestyle diseases. Many of the ALVs are good sources of micronutrients, especially Manihot esculenta which contains 1970 μg retinol equivalents/100 g edible portion and 311 mg/100 g of vitamin C, as well as Chenopodium album with up to 6 mg/100 g iron, 18.5 mg/100 g zinc, 226 mg/100 g calcium and up to 211 mg/100 g magnesium. These vegetables may help to meet daily requirements of these and other essential nutrients, especially in individuals with marginal nutritional status. Furthermore, ALVs such as Arachis hypogea and Bidens pilosa are good sources of dietary fibre, while Nasturtium aquatica, Urtic dioica and Xanthosoma mafaffa are excellent free radical scavengers. In many instances ALVs have levels of these components that are higher than those of exotic vegetables such as spinach and cabbage. Factors such as storage, cooking methods and drying influence the micronutrient, antioxidant and antinutritional factor content of these vegetables. The consumption, cultivation and possibly the commercialization of these ALVs should therefore be promoted.     

Effect of the methylenetetrahydrofolate reductase (MTHFR 677C>T) polymorphism on plasma homocysteine concentrations in healthy children is influenced by consumption of folate-fortified foods

ObjectiveTo explore the influence of folate-fortified foods (ready-to-eat [RTE] breakfast cereals or fruit-juice drinks) on the relation between the methylenetetrahydrofolate reductase (MTHFR 677C > T) polymorphism and plasma total homocysteine (tHcy) concentrations in healthy children.MethodsThis was a cross-sectional study by face-to-face interview. A total of 186 sixth-grade students participated from randomly selected primary schools in Volos, Greece. Fasting plasma tHcy, folate, and vitamin B12 were measured. The MTHFR genotypes were determined. Anthropometric data were collected and dietary intake was assessed by two non-consecutive 24-h recalls. Participants were characterized as non-consumers of RTE breakfast cereals or fruit-juice drinks if there was no report of any such food during the 24-h recall interviews; all other children were classified as consumers.ResultsGeometric means for plasma tHcy were higher, whereas plasma folate was lower in non-consumers compared with consumers. The sample was divided by consumption status (yes or no) to explore the significance of each polymorphism depending on consumption status. The association between the genotype and tHcy was restricted to non-consumers (P < 0.05). Specifically, only in children who did not consume RTE breakfast cereals or fruit-juice drinks did the TT genotype carriers exhibit higher tHcy concentrations when compared with C-allele carriers (P < 0.05). In contrast, in consumers, circulating tHcy was similar regardless of genotype.ConclusionThese observational findings support a beneficial effect of RTE breakfast cereals and fruit-juice drinks on lowering plasma tHcy and improving folate status in children. Also, consumption of folate-fortified foods modulates the association of the MTHFR 677C > T polymorphism with tHcy, suggesting that habitual consumption of folate-fortified foods is a practical approach in providing consistent protection to those children who may benefit the most, i.e., carriers of the TT genotype.     

Reliability of a systematic methodology to estimate added sugars content of foods when applied to a recent Australian food composition database

This study aims to assess the reliability of a previously published method for estimation of added sugars content of foods when applied to the latest Australian food composition database, AUSNUT2011-2013. Two researchers independently applied a previously published, 10-step, stepwise methodology to estimate added sugars content of 5740 foods in AUSNUT2011-2013. The added sugars content of individual foods estimated by the two researchers was compared using paired sample t-tests and Pearson's correlations. Kappa statistics were used to assess the consistency between two researchers in steps chosen. Overall 4126 foods (72% of all foods in AUSNUT2011-2013) were assigned an estimated value based on objective criteria (Steps 1–6), and 1614 (28%) were assigned a subjectively estimated value (Steps 7–10). While statistically significant, the mean difference between the values estimated by the two researchers was small (0.7 g; SD 4.6 g). The kappa statistic (0.761; p < 0.001) indicated good inter-researchers agreement in steps chosen. Excellent correlations were observed between the two sets of values where the two researchers used the same step. In conclusion, the method has good reliability when applied to the new AUSNUT2011-2013. Further studies to examine its reliability when applied to food composition databases from other countries is warranted.     

C-reactive protein levels in the early stage of COVID-19

BackgroundCOVID-19 is a new infectious disease, for which there is currently no treatment. It is therefore necessary to explore biomarkers to determine the extent of lung lesions and disease severity.ObjectiveWe aimed to assess the usefulness of CRP levels in the early stage of COVID-19 and to correlate them with lung lesions and severe presentation.MethodsConfirmed cases of COVID-19 were selected at the Fever Unit in two regions of Guizhou, China. On admission CRP levels were collected, and the diameter of the largest lung lesion was measured in the most severe lung lesion by lung CT scan. Differences in the diameter and CRP levels were compared in the following groups of patients: mild group, moderate group, severe group, and critical group.ResultCRP levels and the diameter of the largest lung lesion in the moderate group were higher than those in the mild group (Mann-Whitney test = −2.647, −2.171, P ˂ 0.05), those in the severe group were higher than those in the moderate group (Mann-Whitney test = 0.693, −2.177, P ˂ 0.05), and those in the critical group were higher than those in the severe group (Mann-Whitney test = −0.068, −1.549, P ˂ 0.05). The difference was statistically significant. CRP levels were positively correlated with the diameter of lung lesion and severe presentation (correlation coefficient = 0.873, 0.734, P ˂ 0.001).ConclusionIn the early stage of COVID-19 CRP levels were positively correlated with lung lesions and could reflect disease severity.     

Detection of serum AFB1-lysine adduct in Malaysia and its association with liver and kidney functions

Aflatoxin is ubiquitously found in many foodstuffs and produced by Aspergillus species of fungi. Of many aflatoxin metabolites, AFB₁ is classified by the International Agency for Research on Cancer (IARC) as group one carcinogen and linked to the development of hepatocellular carcinoma (HCC). The study on molecular biomarker of aflatoxin provides a better assessment on the extent of human exposure to aflatoxin. In Malaysia, the occurrences of aflatoxin-contaminated foods have been documented, but there is a lack of data on human exposure to aflatoxin. Hence, this study investigated the occurrence of AFB₁-lysine adduct in serum samples and its association with liver and kidney functions. 5 ml fasting blood samples were collected from seventy-one subjects (n = 71) for the measurement of AFB₁-lysine adduct, albumin, total bilirubin, AST (aspartate aminotransferase), ALT (alanine transaminase), ALP (alkaline phosphatase), GGT (gamma-glutamyl transpeptidase), creatinine and BUN (blood urea nitrogen). The AFB₁-lysine adduct was detected in all serum samples (100% detection rate) with a mean of 6.85 ± 3.20 pg/mg albumin (range: 1.13–18.85 pg/mg albumin). Male subjects (mean: 8.03 ± 3.41 pg/mg albumin) had significantly higher adduct levels than female subjects (mean: 5.64 ± 2.46 pg/mg albumin) (p < 0.01). It was noteworthy that subjects with adduct levels greater than average (>6.85 pg/mg albumin) had significantly elevated level of total bilirubin (p < 0.01), GGT (p < 0.05) and creatinine (p < 0.01). Nevertheless, only the level of total bilirubin, (r = 0.347, p-value = 0.003) and creatinine (r = 0.318, p-value = 0.007) showed significant and positive correlation with the level of AFB₁-lysine adduct. This study provides a valuable insight on human exposure to aflatoxin in Malaysia. Given that aflatoxin can pose serious problem to the health, intervention strategies should be implemented to limit/reduce human exposure to aflatoxin. Besides, a study with a big sample size should be warranted in order to assess aflatoxin exposure in the general population of Malaysia.