Natural Toxins Lurking in Common Foods

Many individuals express concerns about the presence of chemicals, contaminants, or microplastics in their food. However, it’s lesser-known that many foods naturally contain toxins, which are compounds plants produce to deter pests like insects or microorganisms ().

Beans and potatoes, for instance, contain such substances, posing potential health risks. Surprisingly, a recent survey by the German Federal Institute for Risk Assessment (BfR) found that only about half of respondents (47%) were aware of these plant toxins.

High Levels of Blood Fat Cause Inflammation, Damage Kidneys and Blood Vessels
New study finds a definitive link between the chronic inflammation triggered by raised fat levels in the blood and secondary diseases such as kidney failure or heart attack.

‘Only 47% know of plant toxins, while 63% worry about pesticide residues. Education needed! #foodsafety #healthrisks #medindia’

Tweet it Now

The survey also highlighted that while 27% are worried about this risk, a larger proportion, 63%, are concerned about residues from plant protection products, and 62% are troubled by contaminants like heavy metals that unintentionally end up in food.

"The survey results make it clear that risks of natural origin tend to be underestimated, while risks of synthetic origin tend to be overestimated," says BfR President Professor Andreas Hensel."

Awareness and Concerns about Plant Toxins in Food

Raw plant-based foods are consumed frequently by 34 percent, occasionally or rarely by 45 percent and very rarely or not at all by 19 percent.

All You Need to Know About Foodborne Illnesses
Do you ignore mild stomach pains? Then beware you may face severe complications of foodborne illnesses that can be very difficult to treat later.

Which foods with naturally occurring plant toxins do you already know? If this question is asked openly and without pre-selection, potatoes are named first (15 percent), followed by tomatoes, raw beans (nine percent each) and mushrooms (five percent).

Naturally occurring toxic substances worry 27 percent in the survey. More than half of the respondents (53 percent) feel poorly informed about plant toxins in food, while only eight percent feel well informed.

Graphene Can Sniff Out a Deadly Cancer-Causing Food Toxin, End India's Food Safety Woes
Scientists at the Indian Institute of Engineering Science and Technology have developed ultra-sensitive sensor that can give specific readouts on toxin levels.

At 63 percent and 62 percent respectively, significantly more consumers are concerned about residues or contaminants.

Residues are residual amounts of substances that are used in the production of food. For example, residues can remain in fruit, vegetables or cereals even if plant protection products are used correctly.

Top 5 Foods That May Turn Toxic When Cooked or Overcooked
The way you prepare your meal determines how healthy it is. Cooking food generates a chemical process that renders it either edible or inedible to all.

Understanding Contaminants in Food

Contaminants, on the other hand, are undesirable substances that unintentionally end up in food. They can occur naturally in the environment, arise during the processing of raw materials into food or be released into the environment as a result of human activities. Contaminants are undesirable because they can be harmful to health under certain circumstances.

The study also shed light on the related topic of "mouldy food". Here, too, there is a clear need for education. Even small amounts of mould toxins can be harmful to the health of humans and animals. Mouldy jam, for example, should therefore always be disposed of completely. Nevertheless, 25 percent of respondents stated that they only remove the mouldy part. Even in the case of mouldy berries, affected and surrounding fruit should no longer be eaten. Only 60 percent adhere to this rule.

Reference:

Natural toxins in food - (https://www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food)

Source-Medindia