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Aflatoxins and Pesticides

Aflatoxins are poisonous carcinogens and mutagens that are produced by certain kinds of fungi (molds), which are found naturally all over the world in soil, decaying vegetation, hay, and grains. They are regularly found in improperly stored staple commodities such as cassava, chili peppers, cottonseed, millet, peanuts, rice, sesame seeds, sorghum, sunflower seeds, tree nuts, wheat, and various spices. When contaminated food is processed, aflatoxins enter the general food supply, where they have been found both in pet and human foods, as well as food stock for agricultural animals. Animals that are fed contaminated food can pass aflatoxin transformation products into eggs, milk products and meat. Children are particularly affected by aflatoxin exposure, which is associated with stunted growth, delayed development, liver damage, and liver cancer.
These molds can colonize and contaminate food before harvest or during storage, especially following prolonged exposure to a high-humidity environment or to stressful conditions such as drought. The native habitat of aflatoxins is in soil, decaying vegetation, hay, and grains undergoing microbiological deterioration, but it invades all types of organic substances when conditions are favorable for its growth. These include high moisture content and high temperature. Organic crops, which are not treated against fungus, may be more susceptible to contamination with aflatoxins. High-level aflatoxin exposure can lead to acute hepatic necrosis, resulting later in cirrhosis or carcinoma of the liver. Chronic exposure to aflatoxins is thought to cause p53 gene mutations, which prevent cell cycle progression and interfere with the signaling of apoptosis. A regular diet including vegetables such as carrots, celery, parsnips, and parsley may reduce the carcinogenic effects of aflatoxins.
Another set of major health disruptors is pesticides, whose effect on our health can be deadly. Pesticides are chemical compounds that are used to kill pests that damage crops, including insects, rodents, fungi, and unwanted plants (weeds). Over one thousand different pesticides are used around the world today. By their nature, they are potentially toxic to other organisms, including humans. They can have both acute and chronic health effects, and are among the leading causes of death by self-poisoning.
Many of the older, cheaper (off-patent) pesticides can remain in soil and groundwater for years. They have adverse effects on larger parts of the ecosystem and can accumulate in the food chain. These chemicals have been banned by countries who signed the 2001 Stockholm Convention. Among them is glyphosate, which has only been banned by 25 states in the US. This means that the rest of the states are still using this extremely dangerous pesticide in addition to other chemicals.
If our water is not properly filtered or the products we select are not organic, we could be ingesting a full spectrum of potentially harmful chemicals.
As we know, the liver is the primary organ responsible for detoxification in the body. Even though liver cells are repeatedly exposed to toxic and reactive substances, they are still able to regenerate after short-term exposures to highly toxic chemicals, or after long-term exposures to less-toxic substances. Over time, chronic exposure to toxic substances can overwhelm the detoxification and reparative mechanisms, leading to DNA damage and liver cancer.
It’s important to reduce chemical exposure by consuming organic food, drinking clean, filtered water, using non-toxic household products and personal care items. The liver can handle low grade exposure to toxins if it is supported daily by a diet that includes foods that help its detoxifying process. These include beets, turmeric, garlic, green tea, olive oil, leafy greens, lemons and limes, avocados, walnuts as well as many herbs.
References
  1. Mostafalou S; Abdollahi M. “Pesticides: an Update of Human Exposure and Toxicity.” Archives of Toxicology, U.S. National Library of Medicine.
  2. VoPham, Trang, et al. “Pesticide Exposure and Liver Cancer: a Review.” Cancer Causes & Control : CCC, U.S. National Library of Medicine, Mar. 2017.
  3. Sekiyama M; Tanaka M; Gunawan B; Abdoellah O; Watanabe C; “Pesticide Usage and Its Association with Health Symptoms among Farmers in Rural Villages in West Java, Indonesia.” Environmental Sciences : an International Journal of Environmental Physiology and Toxicology, U.S. National Library of Medicine.
  4. Hsia CC; Kleiner DE; Axiotis CA; Di Bisceglie A; Nomura AM; Stemmermann GN; Tabor E; “Mutations of p53 Gene in Hepatocellular Carcinoma: Roles of Hepatitis B Virus and Aflatoxin Contamination in the Diet.” Journal of the National Cancer Institute, U.S. National Library of Medicine.
  5. Nugraha A; Khotimah K; Rietjens IMCM. “Risk Assessment of Aflatoxin B1 Exposure from Maize and Peanut Consumption in Indonesia Using the Margin of Exposure and Liver Cancer Risk Estimation Approaches.” Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, U.S. National Library of Medicine.
  6. Benford D; Leblanc JC; Setzer RW. “Application of the Margin of Exposure (MoE) Approach to Substances in Food That Are Genotoxic and Carcinogenic: Example: Aflatoxin B1 (AFB1).” Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, U.S. National Library of Medicine.