Table of Contents
What are Food Toxins?
- Food toxins are the harmful substances that contaminate the food and have adverse effect on human health.
- Food toxins are both naturally occurring or artificially introduced in the food
- Food toxins are the constituents comprising of a large range of particles either created by fungi, algae, plants, or bacteria metabolism with detrimental effects on humans or other through human activities itself.
- Food toxins can be classified into 4 groups based on their origin:
- Naturally occurring toxins: found in some plants, animals and microorganisms
- Environmental toxins: introduced through pollution
- Processing induced toxins: toxins formed during the preparation or storage of food
- Intentional additives: Toxins generated from some additives in the food.
- Other food toxins
Different Types of Food Toxins
1. Naturally Occurring Toxins
1.1 Mycotoxins
- Mycotoxins are produced by fungi.
- Mycotoxins are certainly occurring toxic composites formed by certain types of molds.
- Molds that can yield mycotoxins develop on several foodstuffs like cereals, dried fruits, nuts, and spices.
- Mold growth can arise before harvest or after harvest, while storage, on/in the food naturally frequently in warm, moist and tropical conditions.
- Most mycotoxins are chemically steady and subsist food treating.
- The effects of food-borne mycotoxins can be critical with signs of severe ailment and even death seeming quickly after intake of extremely adulterated food products.
- Long-term effects on the health of chronic mycotoxin contact contain the initiation of tumors and immune deficiency.
- Health effects: Liver cancer, immunosuppression and stunted growth in children
- Prevention: proper drying and storage of foods
1.2. Alkaloids
- Alkaloids are found in plants like potatoes and nightshade and also in egg plants.
- Health effects: Nausea, diarrhea and neurological disorders
- Prevention: Avoid green and sprouted potatoes
1.3 Cyanogenic glycosides
- Cyanogenic glycosides are phytotoxins (toxic chemicals created by plants) which take place in at least 2000 plant types.
- Cassava, sorghum, stone fruits, bamboo roots, apricot seeds and almonds are particularly key foods comprising cyanogenic glycosides.
- Influences the potential toxicity of a cyanogenic plant by mainly on the potential that its ingestion will produce a concentration of cyanide that is lethal to exposed humans.
- Health effects: respiratory failure, drop in blood pressure, dizziness, stomach pains, nausea, diarrhea, cyanosis with twitching and convulsions subsequently terminal coma
- Prevention: proper soaking, boiling and fermenting
1.4 Marine toxins
- These are the toxins produced by algae accumulated in seafood
- Health effects: Vomiting, paralysis and neurological impairments
- Prevention: Monitoring the seafood harvesting areas and red tides
1.5 Aquatic biotoxins
- Toxins developed by algae in the deep-sea and freshwater are termed as algal toxins.
- Algal toxins are produced thru the blooms of specific naturally befalling algal species. Shellfish such as mussels, scallops, and oysters are more probable to encompass these toxins than fish.
- Algal toxins can trigger diarrhea, vomiting, tickling, paralysis and further effects in humans or other creatures.
1.6 Furocoumarins
- Existent in several plants such as parsnips, celery roots, citrus plants and certain medicinal plants.
- Furocoumarins are stress toxins that are free in reaction to stress, like physical damage to the plant. Some of these toxins can trigger gastrointestinal complications in vulnerable people
1.7 Lectins
- Many kinds of beans comprise toxins called lectins, and kidney beans have the maximum concentrations especially red kidney beans.
- As limited as four or five raw beans can trigger severe indigestion, vomiting, and diarrhea. Lectins are damaged when the dried beans are soaked for as a minimum as 12 hours and then heated strongly for at least 10 minutes in water.
1.8 Poisonous mushrooms
- Wild mushrooms might encompass numerous toxins, like muscimol and muscarine, which can trigger confusion, visual disturbances, salivation, and hallucinations.
1.9 Aflatoxins
- Aflatoxins are mycotoxins created by two species of Aspergillus, a fungus found especially in regions with warm and moist environments.
- As aflatoxins are known to be genotoxic and oncogenic, exposure thru foodstuff must be preserved low if conceivable.
- Aflatoxins can happen in foods such as groundnuts, tree nuts, and other dried foods, spices, rough vegetable oils, and cocoa beans, because of fungal contagion before and after harvest.
- Numerous types of aflatoxins are produced naturally.
- Aflatoxin B1 is the most common in food and among the most strong genotoxic and carcinogenic aflatoxins. It is created both by Aspergillus flavus and Aspergillus parasiticus
- Aflatoxin M1 is a major metabolite of aflatoxin B1 in humans and animals that might exist in milk from animals fed with aflatoxin B1 adulterated feed.
2. Environmental Contaminants
2.1 Heavy metals
- Heavy metals like lead, mercury, cadmium etc. can contaminate the food through air, water and soil pollution. Sources of heavy metals also include contaminated water, rice and seafoods.
- Health effects: Cancer, kidney damage and neurotoxicity
- Prevention: Regular soil testing, water filtration and ensuring environmental regulation
2.2 Persistent Organic Pollutants (POPs)
- These are industrial chemicals that are present in the environment. The sources of POPs are fatty meats, dairy and fish.
- Health effects: endocrine disruption, immune suppression and developmental issues
- Prevention: Regulation of emissions and dietary diversification
2.3 Pesticide residues
- Pesticide residues are the remaining or residues of the pesticides that are left behind in the plants.
- Health effects: Pesticide residues have been interrelated to everything from cancer to birth defects, hormonal imbalance, reproductive toxicity and neurological damage.
- Prevention: Washing, peeling, organic farming without use of artificial pesticides and monitoring of the residues.
3. Processing Induced Toxins
3.1 Acrylamide
- Formed by cooking or sweltering stuffy foods like potatoes and grains at elevated temperatures. Acrylamide is a cancer-causing agent, thus needs to be cautious.
- Health effects: Probable carcinogen and neurotoxins
- Prevention: Avoid fried foods, rations chips, crackers, toasted cereals, cookies, and bread crusts, lower the cooking temperatures and shorten the cooking times.
3.2 Polycyclic Aromatic Hydrocarbons
- These cancer-causing agents are produced when meat is grilled or smoked. It is also produced when the fat is burned by combustions or very high heat.
- Health effects: carcinogenic potential, liver damage
- Way out: Pre-cook grillable foods and cook it on low heat, avoid charring, and use marinades.
3.3 Heterocyclic Amines
- These carcinogens are created, when natural ingredients found in meats and fish respond jointly in high temperatures similar to those found while grilling. Thus, it is generated when meat is cooked at high temperatures.
- Health effects: increased risk of colon, stomach and pancreatic cancers.
- Prevention:Avoid overcooking, Pre-cook grillable meat and cook it over low flame
4. Food Additives and Adulterants
4.1 Artificial colors and preservatives
- Artificial colors and preservatives are added in the food to make it look more attractive and delicious.
- These colors and preservatives include sodium nitrate, sudan dyes etc.
- Health effects: hyperactivity, allergies and cancer
- Prevention: Strict enforcement of laws, increasing consumer awareness etc.
4.2 Adulterants
- Adulterants comprise of deliberate/intentional addition of harmful substances in the food in order to gain economic advantage.
- Health effects: Damage in the kidney, gastrointestinal issues etc.
- Prevention: Ensure food safety practices and inspections, penalties for food adulteration
5. Other Food Toxins
5.1 BHA (Butylated Hydroxyanisole) & BHT (Butylated Hydroxytoluene)
- These communal processed food preservatives have been declared carcinogens by the International Agency for Research on Cancer. They are also alleged of disturbing hormones and affecting male fertility.
- Prevention: Inspection of ingredient lists to evade.
5.2 Recombinant Bovine Growth Hormone (rBGH/rBST)
- Given to cows to increase milk production, rBGH leads to high levels of insulin-like growth factor-1 (IGF-1) in dairy products. IGF-1 is a substantial element in breast, prostate and colon cancers.
- Prevention: Choose organic or rBGH-free dairy products.
5.3 Sodium Aluminum Sulphate and Potassium Aluminum Sulphate
- Utilized in processed cheese products, baked goods, and microwave popcorn, amongst other packaged goods, these constituents are related to adversative reproductive, neurological, behavioral, and developmental outcome.
- Prevention: Deliver ingredient lists to circumvent this toxin.
5.4 Bisphenol-A (BPA)
- Found in food and beverage can linings, this hormone-mimicker is supposed of stimulating breast and prostate cancer, reproductive and behavioral complications, obesity, and diabetes.
- Prevention: Avoid canned foods. Choose fresh, dried, or frozen instead.
5.5 Sodium Nitrite/Nitrate
- Utilized in deli foods like processed meats, these preservatives are associated with several types of cancer. They often practice celery juice as an alternative that is high in nitrates.
- Prevention: Read ingredient lists to avoid this toxin.
5.6 Brominated Vegetable Oil
- Used in fruit-flavored drinks and beverages, animal studies establish high doses of this toxin leads to reproductive and behavioral complications.
- Prevention: Check constituents’ entries.
5.7 Genetically Modified Organisms (GMOs)
- Found in approximately 70 percent of processed foods using corn-, soy-, cottonseed-, canola-, and sugar beet-based constituents. GMOs might result in organ impairment, gastrointestinal and immune syndromes, augmented aging, and infertility.
6. Emerging Concerns Related to Toxins in Modern World
6.1 Nanoparticles in packaged food
Nanomaterials are used in packaged foods. These nanomaterials present in the packaged foods have long term health effects with possible DNA damage.
6.2 Microplastics
- In the present context, microplastics and tiny plastic particles are being detected in seafoods, salt and bottled waters.
- These microplastics severely affects the health of a person.
- It can be prevented through the reduced use of plastic and improved waste management practices.
Consequences of Food Toxins
- Acute effects: Vomiting, diarrhea, abdominal pain and neurological symptoms
- Chronic effects: Cancer, liver and kidney damage, hormonal imbalances and developmental disorders
- Economic effects: Loss of productivity, restrictions on food trade
- Social and psychological effects: Reduced consumer confidence, reduced access to good food.
Preventive, Mitigation and Control Measures
In the production level
- Adopt Good Agricultural Practices (GAP) to minimize the pesticides and metal contamination.
- Use fungal resistant crops
- Monitoring the quality of soil and water
During processing and storage
- Implement Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP)
- Proper drying, storage and packaging to prevent the growth of molds and fungus.
- Avoid high temperature cooking methods
At the time of consumption
- Wash raw fruits and vegetables properly with salt water/baking soda
- Avoid overly attractive fruits
- Read food labels and avoid suspicious or unregulated products.
At the regulatory level
- Ensure strict compliance to HACCP through regular food monitoring and surveillance by food inspectors and other agencies.
- Strict enforcement of Maximum Residue Limits (MRLs) for contaminants.
- Advocacy for safer practices of food production, storage, transport and consumption.
- Health education, community awareness and public engagement to mitigate the risks.
References and For More Information
https://www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food
https://www.sciencedirect.com/topics/food-science/food-toxins
https://www.mindbodygreen.com/0-9694/13-dangerous-toxins-to-avoid-in-your-food.html
https://www.healthline.com/nutrition/7-food-toxins-that-are-concerning
https://www.efsa.europa.eu/en/topics/topic/aflatoxins-food
http://www.mycotoxins.info/mycotoxins/mycotoxins-definition/
https://www.africanfarming.com/aflatoxin-poisoning-poses-health-risks-ugandan-grain-consumers/
https://idealnutrition.com.au/food-that-makes-us-sick/
