Clipping Board » Eat Healthily ─ Introduction to healthy eating, medicinal cuisine, and health supplements
I believe everyone has heard about the astonishing potency of aflatoxins! Not only are they toxic substances, but they have also been confirmed as one of the primary toxins (carcinogens) that induce liver cancer. When Aspergillus molds proliferate in large numbers, they release significant amounts of toxins, and the infected food also contains high levels of these toxins.
The higher the degree of aflatoxin contamination in the living environment, the greater the incidence of liver cancer in humans, and the rates of stomach and kidney cancers also increase accordingly. Therefore, those who frequently consume foods prone to aflatoxin contamination should be cautious about the potential harm to their health.
The most common association people make with aflatoxins is moldy peanuts. But are aflatoxins only found in moldy peanuts and their products?
Actually, no. Foods such as grains, nuts, legumes, dried goods, spices, pickled foods, traditionally fermented products, sweet potato flour, and wheat flour, and even coffee beans, have been affected. Without vacuum packaging or if left unrefrigerated after opening, these foods are susceptible to aflatoxin contamination. Factors influencing contamination include temperature, humidity, substrate, incubation time, and regional variations in toxin production by fungal strains.
Conversely, poultry, fish, cattle, and pigs fed with contaminated corn or grains—especially their offal, particularly the liver—as well as milk and eggs, also contain higher levels of aflatoxins. Offal enthusiasts may unknowingly consume these toxins!
Even dairy products can contain aflatoxins. Although their toxicity is weaker, long-term consumption of dairy products (such as milk, cheese, and processed cheese) with excessive aflatoxins can still cause liver damage, impairing nutrient absorption and metabolism.
Another toxic effect is the weakening of the immune system, making individuals more susceptible to infections and less capable of killing tumor cells. Long-term low-dose exposure can lead to liver cell mutations, increasing the risk of liver cancer, especially for those with hepatitis B or C or carriers of these viruses.
People who drink alcohol for long periods often have the bad habit of pairing it with peanuts, making them a high-risk group for aflatoxin-induced liver cancer. If peanuts must be eaten, choose those with intact, undamaged shells and no discoloration, as spoiled or moldy peanuts can be identified by appearance. Avoid bulk peanut products, as the quality of the raw materials is impossible to verify. Excessive consumption of contaminated food can lead to chronic and acute health issues.
Main symptoms:
1. Chronic: Causes cell damage, birth defects, mutations, and even carcinogenic reactions.
2. Acute: Vomiting, abdominal pain, pulmonary edema, convulsions, coma, pancreatic congestion, or liver, kidney, or heart failure, cerebral edema, and even death.
Aflatoxins are highly heat-stable. Unlike ordinary molds, which can be destroyed by steaming, boiling, frying, or roasting, aflatoxins require temperatures above 260°C to be eliminated. For aflatoxin-contaminated food, high-temperature oven roasting can reduce toxins by about 20–40% in peanuts and 50–90% in nuts. Many commercially available peanut or corn products are stir-fried or deep-fried, which reduces harmful substances by approximately 65%, significantly lowering the risk of cancer.
■ How to prevent aflatoxin exposure?
1. Choose fresh fish, meat, vegetables, and fruits. Store leftovers in the refrigerator and follow the "first in, first out" principle. Discard moldy or expired food immediately.
2. Minimize consumption of offal, pickled foods, dried goods, and mold-fermented soy sauce.
3. Reduce intake of easily contaminated foods and their products.
4. Pay attention to the harvesting, transportation, and storage processes of crops to prevent aflatoxin contamination.5 Purchase fresh, vacuum-packed rice, beans, wheat, whole grains, and their products, and check for mold growth from the outside. Do not buy if the packaging is damaged or discolored.
6 After opening, store in a dry, sealed container in a cool, dry place, and consume before the expiration date.
7 The government regularly tests food for aflatoxin levels to ensure food producers prioritize aflatoxin prevention.
8 Change incorrect drinking habits.
9 Remember! Do not eat the seemingly unaffected parts of moldy food out of reluctance to waste. Even if the appearance seems normal, fungal hyphae may have already grown inside. Consuming it may cause mild symptoms like nausea and vomiting, or severe reactions such as shock or even death.
News source: Changhua Christian Hospital.
2009/12/04 23:49
Is Aflatoxin Only in Moldy Peanuts? Beware of Cancer Risk!
The higher the degree of aflatoxin contamination in the living environment, the greater the incidence of liver cancer in humans, and the rates of stomach and kidney cancers also increase accordingly. Therefore, those who frequently consume foods prone to aflatoxin contamination should be cautious about the potential harm to their health.
The most common association people make with aflatoxins is moldy peanuts. But are aflatoxins only found in moldy peanuts and their products?
Actually, no. Foods such as grains, nuts, legumes, dried goods, spices, pickled foods, traditionally fermented products, sweet potato flour, and wheat flour, and even coffee beans, have been affected. Without vacuum packaging or if left unrefrigerated after opening, these foods are susceptible to aflatoxin contamination. Factors influencing contamination include temperature, humidity, substrate, incubation time, and regional variations in toxin production by fungal strains.
Conversely, poultry, fish, cattle, and pigs fed with contaminated corn or grains—especially their offal, particularly the liver—as well as milk and eggs, also contain higher levels of aflatoxins. Offal enthusiasts may unknowingly consume these toxins!
Even dairy products can contain aflatoxins. Although their toxicity is weaker, long-term consumption of dairy products (such as milk, cheese, and processed cheese) with excessive aflatoxins can still cause liver damage, impairing nutrient absorption and metabolism.
Another toxic effect is the weakening of the immune system, making individuals more susceptible to infections and less capable of killing tumor cells. Long-term low-dose exposure can lead to liver cell mutations, increasing the risk of liver cancer, especially for those with hepatitis B or C or carriers of these viruses.
People who drink alcohol for long periods often have the bad habit of pairing it with peanuts, making them a high-risk group for aflatoxin-induced liver cancer. If peanuts must be eaten, choose those with intact, undamaged shells and no discoloration, as spoiled or moldy peanuts can be identified by appearance. Avoid bulk peanut products, as the quality of the raw materials is impossible to verify. Excessive consumption of contaminated food can lead to chronic and acute health issues.
Main symptoms:
1. Chronic: Causes cell damage, birth defects, mutations, and even carcinogenic reactions.
2. Acute: Vomiting, abdominal pain, pulmonary edema, convulsions, coma, pancreatic congestion, or liver, kidney, or heart failure, cerebral edema, and even death.
Aflatoxins are highly heat-stable. Unlike ordinary molds, which can be destroyed by steaming, boiling, frying, or roasting, aflatoxins require temperatures above 260°C to be eliminated. For aflatoxin-contaminated food, high-temperature oven roasting can reduce toxins by about 20–40% in peanuts and 50–90% in nuts. Many commercially available peanut or corn products are stir-fried or deep-fried, which reduces harmful substances by approximately 65%, significantly lowering the risk of cancer.
■ How to prevent aflatoxin exposure?
1. Choose fresh fish, meat, vegetables, and fruits. Store leftovers in the refrigerator and follow the "first in, first out" principle. Discard moldy or expired food immediately.
2. Minimize consumption of offal, pickled foods, dried goods, and mold-fermented soy sauce.
3. Reduce intake of easily contaminated foods and their products.
4. Pay attention to the harvesting, transportation, and storage processes of crops to prevent aflatoxin contamination.5 Purchase fresh, vacuum-packed rice, beans, wheat, whole grains, and their products, and check for mold growth from the outside. Do not buy if the packaging is damaged or discolored.
6 After opening, store in a dry, sealed container in a cool, dry place, and consume before the expiration date.
7 The government regularly tests food for aflatoxin levels to ensure food producers prioritize aflatoxin prevention.
8 Change incorrect drinking habits.
9 Remember! Do not eat the seemingly unaffected parts of moldy food out of reluctance to waste. Even if the appearance seems normal, fungal hyphae may have already grown inside. Consuming it may cause mild symptoms like nausea and vomiting, or severe reactions such as shock or even death.
News source: Changhua Christian Hospital.