In vitro estrogenic activity of cereal‐based products: Reliability and relevance considerations

Abstract Background and objectives The presence of endocrine disruptors in food is creating concern, consequently, efficient methods for their identification are needed. In vitro bioassays have been developed to study properties pure chemicals as well mixtures. Because relative ease execution low cost, application such techniques whole foods tempting. This raises a number technical challenges. To address them, was commissioned contract laboratory offering estrogenicity testing products. Findings Four different commercial regulatory compliant cereal products were sent blinded triplicates. Some samples reported be active by the laboratory. However, results not reproducible very close 0% measurable activity. Furthermore, statistical analysis raw data indicated an absence surprising since these expected naturally contain estrogenic compounds phytoestrogens lignans flavones. cereals known occur mainly bound, inactive, forms, suggesting that sample preparation used present suitable release substances. hypothesis supported preliminary using high‐resolution mass spectrometry method which did detect any significant levels tested extracts. Conclusions Using yeast‐based method, no activity found breakfast cereals. benchmarking bioassay against quality criteria raised question qualification adequately foods. Significance novelty requirements formally addressed. validated harmonized both strongly advocated.