Mycotoxins in Food Are an Underrated Worldwide Health Problem
Mycotoxins in Food Are an Underrated Worldwide Health Problem
A recent article entitled “Mycotoxins and human disease: a largely ignored global health issue” by Christopher Wild and YunYun Gong is now in press in the Journal Carcinogensis.
Mycotoxins are a diverse group of toxic chemicals produced by molds (fungi). Almost any foodstuff can become contaminated with molds and mycotoxins, with peanuts and cereals like wheat and corn (maize) being the human foods and animal feeds most often being heavily contaminated with mycotoxins. Mycotoxin contaminated food occurs worldwide- but is especially common in hot and humid parts of Asia, Africa and Latin America. Proper drying and storage of harvested food can do much to reduce mycotoxin production.
Mycotoxins from many different kinds of mold can have adverse health effects. Aflatoxins are very toxic mycotoxins produced by some Aspergillus species. Corn and peanuts are the crops most often affected by aflatoxins. Eating aflatoxin contaminated food can increase risk of lung and liver cancer. Aflatoxins can also suppress the immune system and increase risk of infections. Aflatoxins can also cross the placental barrier and enter the blood stream of unborn children. Some Aspergillus also produce a mycotoxin called sterigmatocystin which can suppress the immune system and may increase cancer risk.
Fumonisins are a family of mycotoxins produced by certain Fusarium species. Fusarium commonly grows on cereals like corn and also on many fruits and vegetables. Fumonisins increase the risk of several forms of cancer and also increase the risk of neural tube defects (such as spina bifida) when unborn children are exposed. A significantly higher rate if premature puberty has been noted in girls eating large amounts of moldy corn contaminated with Fumonisins.
Trichothece mycotoxins are produced by several types of mold including Stachybotrys, Memnoniella, and Fusarium. Exposure to trichothecenes in food or indoor environments has been associated with asthma, arthritis, neurological problems, mental depression and damage to the immune system. Stachybotrys also produces a toxic enzyme called hemolysin which has been associated with serious lung hemorrhage (bleeding) in infants less than 1 year old.
Ochratoxins are produced by some Aspergillus and Penicillium species. Ochratoxins can damage the kidneys and cause kidney and bladder cancer.
Patulin is a mycotoxin produced by many types of mold including Byssochlamys, Eupenicillium, and many species of Aspergillus and Penicillium. Old fruit juice is frequently contaminated with patulin. The health effects of patulin on humans is not clear. However, in experimental animals chronic patulin exposure has been linked to cancer, birth defects and suppression of the immune system.
Much more research on avoiding mycotoxins in food is needed. To reduce your exposure to molds and mycotoxins in food, refuse to buy or throw out any food with visible mold growth. Store fruits and vegetables carefully in the refrigerator. Limit consumption of peanut, corn products and grains as these crops are often contaminated with mycotoxins. If you eat grain products like bread and flour- be sure to refrigerate or at least store in cool dry place to avoid mold buildup.
Avoid drinking commercial fruit juice as it is often prepared from moldy fruit. Most alcoholic beverages contain significant amounts of mycotoxins from yeast fermentation and should also be limited or avoided all together.
Compliments of KNOW THE CAUSE Original post
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