The presence of mycotoxins in food is not a new health risk; these substances have been around for a long time, and measures have always been taken in agriculture to preserve grain after harvest. However, mycotoxins have been the subject of greater attention for the last three decades due to increased control over food and greater awareness of food and health issues.
Mycotoxins are substances produced by fungi that contaminate the food chain, or certain isolated foods depending on their state of preservation. These toxins can also arise in the home due to dampness or in air conditioning ducts. In any case, their effects on health can be serious: they can alter our genetics and promote cancerous processes.
The FAO estimates that around 25 percent of the world's grain harvests are infected with mycotoxins , and although Western societies have greater food safety controls, there is still a risk in the food chain.
To date, several hundred mycotoxins have been identified, but only a few are commonly found in food. These are:
Mycotoxin contamination can causeserious health problems such as genetic mutation or cancer, as well as metabolic, gastrointestinal, or kidney problems, and can also have an immunosuppressive effect.
The health effects of ingesting these toxins can be immediate or long-term.
In terms of symptoms, reactions to these toxins can include nausea, dermatitis, sore throat, confusion, fever, diarrhea, irritability, vomiting, fatigue, rhinitis, blurred vision, headache, or difficulty breathing.
As for the pathologies resulting from this type of poisoning, they can include food allergies, liver and kidney disease, jaundice, irritable bowel syndrome, anorexia, and even infertility. It has also been linked to genetic mutations and cancer.
As pointed out by the World Health Organization, 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 humans. These toxins can be found in cereals such as corn, wheat, or rice, oilseeds, nuts, or spices.
Ochratoxin has negative effects on the kidneys. This toxin arises from mold in cereals and their derivatives, coffee beans, grapes and raisins, spices, and licorice.
Patulin can come from different species of mold found especially in apples and apple products. Symptoms of patulin poisoning include nausea, vomiting, and gastrointestinal discomfort.
Deoxynivalenol and nivalenol are two of the most common toxins worldwide, including in Europe. They can cause rapid irritation of the skin and intestinal mucosa. Zearalenone can cause metabolic disorders, and fumonisins can cause cancer of the esophagus.
In general, there are different diseases that present vague symptoms, without an apparent cause. Linking the presence of any of them to our state of health should be something to take into account, especially if we want to get to the root of a pathology.
At centers such as Biosalud Day Hospital, where we work with a causal diagnosis of the disease, we consider the possibility of the presence of these toxic substances as part of the diagnosis, when the clinical history warrants it. Although these types of poisoning are not very common, their consequences on health are significant.
With tests such as MycotoxinCHECK, we can analyze the presence of up toseven different mycotoxins in four different types of mold.
Once present in food, mycotoxins cannot be eliminated, even during cooking. This is why food storage at home is so important.
It is important to know that these toxins can appear in different types of food and that they penetrate the food, not just grow on the surface or in the area where we can see the mold.
In any case, mold does not grow on foods that are stored properly: dry containers and environments without moisture, in general.
To reduce the risk of mycotoxins appearing in the kitchen:
*This is general information and in no way replaces a medical consultation or diagnosis. If you have any questions about your health, consult a specialist.
