Aflatoxins: Carcinogenic Mycotoxins in Food

What are Aflatoxins?

Aflatoxins (AFL) are among the most dangerous and widespread mycotoxins. They are primarily produced by the mold species Aspergillus flavus and Aspergillus parasiticus and occur mainly in warm, humid climates.

Chemically, aflatoxins are coumarin derivatives with a difuran structure. There are several main types: Aflatoxin B1, B2, G1, and G2, with Aflatoxin B1 being the most potent naturally occurring carcinogen identified to date.

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Where do Aflatoxins Occur?

Aflatoxins can be detected in various foods, particularly in:

• Nuts (peanuts, pistachios, hazelnuts, almonds)
• Dried fruits (figs, raisins, dates)
• Spices (chili, pepper, nutmeg)
• Cereals (corn, rice, wheat)
• Oilseeds (cottonseed, sunflower seeds)
• Cocoa and coffee

Contamination is particularly problematic when storage occurs under warm and humid conditions. Even in Europe, aflatoxins can increasingly occur in imported and stored products due to climate change.

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Health Risks from Aflatoxins

Aflatoxins are highly hazardous to health and can cause both acute and chronic poisoning:

Acute Toxicity

• Liver damage (hepatotoxicity)
• Immunosuppression
• Acute poisoning can be fatal (aflatoxicosis)

Chronic Toxicity

• Liver cancer (hepatocellular carcinoma)
• Growth retardation in children
• Impairment of the immune system
• Possible mutagenic and teratogenic effects

The International Agency for Research on Cancer (IARC) classifies Aflatoxin B1 as a Group 1 carcinogen – a substance proven to cause cancer in humans.