Aflatoxins are toxins produced by fungi that can be found in many foods, particularly grains, nuts, and legumes. They can cause liver inflammation and increase the risk of liver cancer. To avoid exposure, handle and store food carefully, discard moldy food, and purchase products from reputable manufacturers. Vaccination for hepatitis B is also recommended.
Aflatoxins are a family of toxins produced by fungi of the genus Aspergillus. These toxins are among the most famous and studied of mycotoxins, toxins produced by fungi, and can be found all over the world. Traces of aflatoxins are present in many foods, as it is practically impossible to eliminate them completely without very expensive processing procedures. Regulatory agencies specifically allow pre-set levels of aflatoxins in foods, recognizing that it would be impossible to adhere to a safety standard that would ban all of these mycotoxins.
Aspergillus fungi like to live on grains, nuts and some legumes such as peanuts. Fungi can settle on crops in the field, producing aflatoxins that contaminate the crop before it even reaches the market and wash over onto grains, nuts and legumes stored in hot, humid conditions. Poor food handling can result in fungal colonization of foods stored in home pantries, food processing plants, etc., resulting in increased levels of aflatoxins.
These toxins act primarily on the liver and are harmful to most organisms on Earth, although humans appear to be more resistant than some other animals. When an animal, be it a human or a trout, ingests aflatoxins, the liver can become severely inflamed, compromising liver function and potentially shutting down the liver altogether. Lower doses can cause chronic immune problems. Aflatoxin exposure also radically increases the risk of developing liver cancer, with some aflatoxins actually having the ability to mutate DNA in the liver to trigger the production of tumors.
High doses can cause immediate aflatoxity, causing serious illness. Chronic exposure to moderate doses can also lead to the development of liver tumors. In people with hepatitis B, aflatoxins can interact with the hepatitis to worsen the patient’s condition. If exposure is suspected, aflatoxin poisoning tests are available to determine whether or not the toxins are present in the body and in what concentrations.
People can avoid aflatoxins by handling grains, nuts and legumes with care, storing them in a cool, dry place that is not hospitable to Aspergillus fungi. Foods with signs of mold and mildew should be discarded rather than eaten. In the case of processed foods that contain ingredients that may be contaminated with aflatoxins, people should take care to purchase products from reputable manufacturers that have high-quality facilities where contamination is limited. It is also recommended that you get vaccinated for hepatitis B, both to reduce your susceptibility to aflatoxins and to avoid infection with this vaccine-preventable disease.
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