Food toxins are chemical substances contained in certain foods (either of plant or animal origin) that can sometimes be harmful when ingested. They can be produced naturally or as a result of human involvement. Normally, certain plants and animals form these toxins to act as defense mechanisms against pests or from infestation with toxin-producing micro-organisms; though, they themselves are not affected by these toxins. Alternatively, human activities can introduce contaminants such as herbicides, pesticides, environmental pollutants etc.
Natural toxins can be found in either of these foods:
- Mushrooms
- Rhubarb
- Courgettes
- Red kidney beans
- Sweet potatoes
- Marine organisms e.g. shellfish
Mycotoxins
Mycotoxins are found in moulds, and these moulds can grow on certain foods either during harvesting or storage. Mycotoxins are generally not impacted by food processing and as such you should discard foods that contain moulds rather than attempt to destroy the moulds. The consumption of foods with mycotoxins can trigger severe illnesses that can be fatal.
Long-term mycotoxin exposure can induce the weakening of your immune system.
Aflatoxins are examples of mycotoxins produced by certain fungi, specifically Aspergillus parasiticus and Aspergillus flavus, which can be found in peanuts, maize, cotton seeds etc. The intake of foods affected with these toxins can damage the liver, cause cancer or impair the DNA. Their intake can also lead to fatality.
The quantity of aflatoxins can be decreased by heating methods such as roasting peanuts, yet heating does not necessarily destruct all of these toxins. Usually, foods affected with aflatoxins, may have changes in colour for example maize seeds may have a greyish colour.
You should avoid the intake of foods suspected to have aflatoxins.
Mushroom toxins
After ingesting mushroom toxins, the onset of symptoms occurs within 6-24 hours after consumption of toxic mushrooms. Usually, these toxins are not inactivated by cooking or other food processing methods .
The delayed presentation of symptoms can trigger exacerbating effects ranging from kidney, liver, and nervous systems impairment. Further their intake can be fatal.
Avoid the intake of wild mushrooms especially if you are not sure whether they contain toxins or not.
Lectins
They are found in legumes such as red kidney beans. They can be destroyed using certain food processing methods such as proper soaking for more than 12 hours followed by boiling. Therefore to avoid these toxins you should soak and boil these beans because failure to do so can cause you to experience associated symptoms of its ingestion including abdominal discomfort, diarrhoea and vomiting when consumed.
Solanines and chaconine
These toxins are found in various vegetables such as potatoes, egg plants and tomatoes- usually in low concentrations. Although the unripe forms of these vegetables contain higher concentrations of the toxins. As such, you should not consume the green parts or sprouts of these vegetables instead consume them when they are ripe .
Toxins found in shellfish
Shellfish i.e. oysters, scallops etc. The toxins contain in these fish can cause vomiting, diarrhoea , tingling sensation etc. While some toxins can be inactivated by cooking or heating from other shellfish, these techniques have limited impacts o the toxins found in oysters.
Ricin
Ricin is found in castor seeds. Its ingestion, inhalation or injection can cause severe symptoms which may begin 4-8 hours after exposure. Symptoms may include: heavy sweating, vomiting, diarrhoea to low blood pressure and seizures. The exposure to this toxin can also lead to fatality. Although, this toxin can be inactivated by heat temperatures higher than 80 C. Once you present with symptoms, you should seek immediate medical attention.
Food toxins are harmful substances contained in certain foods. Their intake can cause adverse effects thus you should avoid foods that contain them.