Aflatoxin Exposure and Associated Human Health Effects, a Review of Epidemiological Studies

Abstract

Aflatoxins are fungal toxins that possess acute life threatening toxicity, carcinogenic properties and other potential chronic adverse effects. Dietary exposure to aflatoxins is considered a major public health concern, especially for subsistence farming communities in sub-Saharan Africa and South Asia, where dietary staple food crops such as groundnuts and maize are often highly contaminated with aflatoxin due to hot and humid climates and poor storage, together with low awareness of risk and lack of enforcement of regulatory limits. Biomarkers have been developed and applied in many epidemiological studies assessing aflatoxin exposure and the associated health effects in these high-risk population groups. This review discusses the recent epidemiological evidence for aflatoxin exposure, co-exposure with other mycotoxins and associated health effects in order to provide evidence on risk assessment, and highlight areas where further research is necessary. Aflatoxin exposure can occur at any stage of life and is a major risk factor for hepatocellular carcinoma, especially when hepatitis B infection is present. Recent evidence suggests that aflatoxin may be an underlying determinant of stunted child growth, and may lower cell-mediated immunity, thereby increasing disease susceptibility. However, a causal relationship between aflatoxin exposure and these latter adverse health outcomes has not been established, and the biological mechanisms for these have not been elucidated, prompting further research. Furthermore, there is a dearth of information regarding the health effects of co-exposure to aflatoxin with other mycotoxins. Recent developments of biomarkers provide opportunities for important future research in this area.

Internal Transcribed Spacer (ITS) as Dna Barcoding to Identify Fungal Species: a Review

“…Mycotoxins are fungal secondary metabolites that are toxic for humans, animals, and plants (Ismaiel and Papenbrock, 2015). As fungal contaminants of f ood, mycot oxins possess carcinogenic properties, life threatening toxicity, and other potential chronic effects (Ali, Xi & Coudray, 2016;Gong, Watson & Routledge, 2016). Some of the recognized genera of mycotoxigenic fungi are Alternaria, Aspergillus, Claviceps, Fusarium, Penicillium, and Stachybotrys (Reddy, Nurdijati & Salleh, 2010).…”

Contamination and Adulteration in Arecanut (Areca Catechu L.) And Its Chewing Foms: The Less Focused Subject by Health Researchers

“…Reports are already available that most of the arecanuts available in the market were of substandard and contaminated with cancer causing fungus [48][49][50] and also adulterated with several hazardous phytochemicals, toxic metals and even pesticides [51] . Chewing of such poor quality and adulterated arecanuts would definitely pose severe health problems on human beings in long time [48,52] . An attempt has been made in this paper to review the extent of contaminations and adulterations of betel quid and pan masala available in the market and how serious the health researchers are on such aspects.…”

“…Aflatoxins are fungal toxins inducing acute toxicity, carcinogenicity and several other adverse effects on human health [52]. The fungi responsible for the production of aflatoxins are mainly Aspergillus flavus and A. parasiticus.…”

Achieving a nutrition revolution for Africa: The road to healthier diets and optimal nutrition

“…Several excellent reviews from Williams et al (2004), Turner et al (2012), IARC (2015), and Gong, Watson, and Routledge (2016) highlight the adverse health and nutrition effects of dietary exposure to aflatoxins. Children can be exposed to aflatoxins during pregnancy as the toxins pass from mother to fetus through the placental cord (Wild et al 1991).…”

“…However, several confounding factors, including poverty, poor food quality, and infectious diseases, cause difficulties when attributing the effect to the cause (Gong, Watson, and Routledge 2016). Childhood nutrition is critical to a healthy and balanced adult life; thus, safe and nutritious food should be prioritized.…”