In this post,we will cover some of the environmental toxins that can contaminate your food and water , and address the potential effects these toxins can cause once they enter your body. Additionally , we will identify risk management strategies you can employ to minimize their risk.
Examples of environmental toxins
You can come into contact with environmental toxins in various ways either through ingestion, inhalation, dermal or skin contact or your mucous membranes.Once in your body, different symptoms may present depending on the type of toxin.The severity of toxicity is dependent on the type of toxin, individual factors i.e. age, health status etc , the quantities received, the route of exposure.
Common environmental toxins which can contaminate the food and water you drink include:
- Heavy metals i.e. mercury , cadmium, arsenic, nickel,lead etc
- Chemical compounds contained in i.e. herbicides, pesticides such as DDTs and PCBs
- Mycotoxins from moulds
- Phytotoxins from certain plants
- Tobacco smoke
- Industrial chemicals
Effects of environmental toxins
The exposure to environmental toxins can cause a range of health effects depending on whether they are mutagenic, carcinogenic, neurotoxins , or allergenic. For example, the allergens will cause allergies, the mutagenic ones cause mutations by impairing the DNA i.e. they can interfere with proper foetal development, the neurotoxins interfere with your nervous system and carcinogens will cause cancers. Symptoms such as fatigue, a lack of concentration, breathing difficulties, cardiovascular issues may also accompany.
How to reduce contamination by environmental toxins
To mitigate potential risks associated with environmental toxins:
At an individual level,
- Use clean equipment to discourage food safety concerns.Wash your food equipment thoroughly before use.
- Facilitate general hygiene and sanitation measures-Frequently wash your hands before preparing food to reduce the likelihood of contaminating food with chemicals you may have contacted unknowingly.
- Incorporate proper food preparation methods i.e. the thorough cooking of foods, soaking legumes, to destroy enzymes and toxins.
- Allow for ventilation to prevent accumulation of air pollutants.
- Be aware of your food origins. This can help you to decrease the chances of consuming foods with too much chemicals added.
At a community level, the designated authorities can identify contaminated sites, and utilize measures to eradicate them if they pose potential health risks to the community. Training programmes can be provided to local farmers to limit the excessive use of chemicals in producing food. Individuals can also be trained through demonstrations on the importance of ensuring food safety and reducing their exposure to environmental toxins.