If you have ever wondered whether you can eat a food that has a little mould on some small part of it, the answer is no: some fungi naturally produce mycotoxins, substances that have even been linked to cancer.

The presence of the mycotoxins in food is not a new health hazardThese substances have been present historically and measures have always been taken in agriculture for the preservation of grain after harvest. However, mycotoxins have received more attention in the last three decades because of the increased control over food and the increased implication for food and health.

Mycotoxins are substances produced by fungi that contaminate the food chain, or some isolated foods depending on the state of preservation. These toxins can also arise in the home due to humidity or in air conditioning ducts. In any case, their effects on health can be serious: they can even alter our genetics and lead to cancerous processes.

FAO estimates that in around 25 percent of the world's grain crops are infected. by toxicogenic fungi and, although in Western societies there is more sanitary control of food, there is a risk in the food chain.

Several hundred mycotoxins have been identified so far but only a few are frequently found in food. These are:

• Aflatoxins B1, B2, G1, G2 and M1
• Ochratoxin A
• Fumonisins B1, B2 and B3
• Zearalenone
• Deoxynivalenol
• Patulina

Mycotoxin contamination can lead to the development of mycotoxins.erious health problems such as genetic mutation or cancer.It can also cause metabolic, gastrointestinal or kidney problems, as well as having an immunosuppressive effect.

What are the disorders resulting from mycotoxin contamination?

The health effects of ingesting these toxins can include The problem can be immediate, or long-term.

If we talk about symptomsreactions to these toxicants can appear in the form of nausea, dermatitis, sore throat, confusion, fever, diarrhoea, irritability, vomiting, fatigue, rhinitis, blurred vision, headache or difficulty breathing.

As for the pathologies The following can result from this type of intoxication food allergies, liver and kidney diseases, jaundice, irritable bowel syndromeIt has also been associated with genetic mutations and cancer. It has also been linked to genetic mutations and cancer.

As the World Health Organisationthe Aflatoxins are the most toxic and dangerous, especially because they affect the liver - there is evidence, in fact, that they can cause liver cancer in people. These toxins can be found in cereals such as maize, wheat or rice, oilseeds, nuts or spices.

The ochratoxin has negative effects on the kidney. This toxin arises from the moulds of cereals and their derivatives, coffee beans, grapes and sultanas, spices or liquorice.

The patulin can come from different species of moulds found especially on apples and apple products. Symptoms of patulin poisoning include nausea and vomiting and gastrointestinal discomfort.

The deoxivalenor and nivalenol are two of the most prevalent toxins worldwide, including in Europe. They can cause rapid irritation of the skin and intestinal mucosa. For its part, the zearalenone can lead to metabolic disturbances and the fumonisinsoesophageal cancer.

Is there a way to determine the presence of mycotoxins in the body?

In general, there are different diseases that present vague symptoms, without an apparent cause. Relating the presence of any of them to our state of health should be something to bear in mind, especially if we want to get to the origin of a pathology.

In centres such as Biosalud Day Hospital, where we are working with a causal diagnosis of the disease, we contemplate the possibility of the presence of these toxic substances as part of the diagnosiswhen the medical history suggests it. Although these intoxications are not very frequent, their consequences on health are important.

With tests such as the MycotoxinCHECK we can analyse the presence of up to sSeven different mycotoxins in four different types of moulds.

How can I prevent exposure to mycotoxins?

Once present in the food, mycotoxins cannot be removed, even during cooking. This is why food preservation at home is so important.

It is important to know that these toxins can appear in different types of food and that penetrate into the food.They do not only grow on the surface or in the area where we can see the mould.

In any case, moulds do not grow on those food that is properly stored: dry containers and moisture-free environments, in general.

For reduce the risk of mycotoxin occurrence in the kitchen:

• Check for mould on whole grains such as corn, wheat or rice, dried fruit such as figs, and nuts. Discard any that are mouldy, whitish or more shrivelled than normal.
• Mould appears more on damaged food, so take care of storage.
• Try to buy fresh foods, including cereals and nuts.
• Keep food away from insects and in dry and cool places. In summer, we recommend keeping wholemeal flours and cereals, and even pulses, in the fridge.
• Consume food after buying it, do not keep it for a long time.

*This is general information and in no way replaces a medical consultation or diagnosis. If you are in any doubt about your health, please consult a specialist.