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No animal species is known to be immune to the acute toxic effects of aflatoxins. Adult humans have a high tolerance for aflatoxin exposure and rarely succumb to acute aflatoxicosis, [31] but children are particularly affected, and their exposure can lead to stunted growth and delayed development, in addition to all the symptoms mentioned below ...
The effect of aflatoxin M 1 was much weaker than aflatoxin B 1 in producing liver cancer. The limited animal studies carried out to determine toxicity of aflatoxin M 1. Aflatoxin M 1 has toxic and carcinogenic properties. The toxicity of aflatoxin M 1 in ducklings and rats seems to be slightly less than that of aflatoxin B 1.
Treatment of human liver cells with aflatoxin B 1 at doses that ranged from 3–5 μmol/L resulted in the formation of aflatoxin B 1-DNA adducts, 8-hydroxyguanine lesions and DNA damage. [41] Carcinogenicity The carcinogenicity of aflatoxin B 1, which is characterized by the development of liver cell carcinoma, has been reported in rat studies ...
On October 26, 2015, the International Agency for Research on Cancer of the World Health Organization reported that eating processed meat (e.g., bacon, ham, hot dogs, sausages) or red meat was linked to some cancers and classed them as Group 1 (carcinogenic to humans) and Group 2a (probably carcinogenic to humans) carcinogens respectively. [49]
Aflatoxin B 1, the most toxic, is a potent carcinogen and has been directly correlated to adverse health effects, such as liver cancer, in many animal species. [11] Aflatoxins are largely associated with commodities produced in the tropics and subtropics, such as cotton, peanuts, spices, pistachios, and maize.
Contamination of food is common in Africa, South-East Asia, and China. The mechanism by which aflatoxins cause cancer is through mutations and epigenetic alterations. Aflatoxins induce a spectrum of mutations, [40] [41] including in the p53 tumor suppressor gene, which is a mutation seen in many types of cancers. [40]
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
The discovery of aflatoxins led to substantial changes in agricultural practices and regulations on how grains and legumes were grown, harvested, and stored. [21] The amount of aflatoxins produced by A. flavus is affected by environmental factors. If other competitive fungal organisms are present on host plants, aflatoxin production is low.