Deoxynivalenol: A Common Fusarium Mycotoxin in Grains

Deoxynivalenol (DON)

What is deoxynivalenol?

Deoxynivalenol (DON), also known as vomitoxin, belongs to the group of trichothecene mycotoxins. It is primarily produced by the molds Fusarium graminearum and Fusarium culmorum, which mainly infect cereal crops as they grow in the field. Chemically, DON is a sesquiterpene epoxide. The toxin is particularly heat-stable and can therefore remain partially present in food even after processing, such as baking or cooking.

Where is deoxynivalenol found?

DON is primarily detected in grains and foods made from them, particularly in:

  • Wheat
  • Corn
  • Barley
  • Oats
  • Rye
  • Flour and baked goods
  • Breakfast cereals
  • Pasta and other grain products

The formation of DON is promoted by humid weather conditions during the flowering and ripening stages of grains. Therefore, particularly rainy years can lead to elevated levels. In Germany, too, DON is one of the most commonly detected mycotoxins in grains.

Health Risks Associated with Deoxynivalenol

DON can have both acute and chronic health effects:

Acute Toxicity

  • Nausea and vomiting
  • Abdominal pain
  • Diarrhea
  • Reduced food intake
  • Headaches and general malaise

Chronic Toxicity

  • Impaired immune system
  • Inflammatory changes in the intestine
  • Reduced weight gain and growth disorders (especially in animals)
  • Possible impairment of the intestinal barrier
  • Increased susceptibility to infections

Unlike other mycotoxins, DON is not considered carcinogenic. However, due to its pronounced toxic effects on the gastrointestinal tract and the immune system, the European Food Safety Authority (EFSA) has established a Tolerable Daily Intake (TDI) to protect consumers from excessive long-term exposure.