Hidden Dangers in Our Food: Mycotoxins and Other Environmental Toxins

Hidden Dangers in Our Food: Mycotoxins and Other Environmental Toxins

Like pesticides and many other toxic chemicals in our food, mycotoxins cannot be seen, smelled, or tasted. This makes them especially difficult to avoid without advanced laboratory testing. Even foods that look and smell perfectly fine may still contain harmful levels of these invisible toxins.

Environmental toxins and chemicals are all around us. While our bodies are remarkably resilient, constant exposure to these substances can take a toll over time. Many of these toxins—including mycotoxins (toxic compounds produced by molds), pesticides, plastics, and heavy metals—can build up in the body if they are not effectively eliminated. This process, known as bioaccumulation, may contribute to a wide range of chronic health problems, including persistent fatigue, hormone (endocrine) disruption, weakened immunity, and even neurodegenerative conditions.

Among these, mycotoxins are especially concerning because they are commonly found in everyday foods. Even in small amounts, long-term exposure can be harmful—especially for children and vulnerable individuals. Some of the most studied mycotoxins include:

  • Deoxynivalenol (DON) – Also known as “vomitoxin,” it is often found in grains and cereals. DON can trigger nausea, vomiting, and immune system dysfunction, and chronic exposure may contribute to gut inflammation.¹

  • Aflatoxin – Produced by Aspergillus molds in peanuts, corn, and tree nuts, aflatoxins are among the most dangerous natural toxins. They are potent carcinogens and strongly linked to liver damage and liver cancer.²

  • Zearalenone – Common in corn and other grains, this mycotoxin mimics estrogen in the body, potentially leading to hormonal imbalances, reproductive issues, and early puberty in children.³

  • Enniatins & Beauvericin – Found in grains, these “emerging” mycotoxins are less regulated but are known to damage cell membranes and mitochondria, contributing to oxidative stress and immune suppression⁴. Enniatins are also believed to be toxic to the liver. Like Aflatoxins, they can occur not only in crops but also in storage due to inadequate climate controls for various food commodities.

  • Cyclopiazonic Acid (CPA) – Often co-occurs with aflatoxin in contaminated crops. CPA can impair muscle and nerve function by disrupting calcium balance in cells.⁵

  • Alternaria Toxins – Produced by molds that grow on fruits, vegetables, and grains. These toxins are linked to genotoxic effects (DNA damage) and may increase cancer risk over time.⁶

  • T-2 and HT-2 Toxins – Belonging to the trichothecene group, these toxins can be highly toxic even at low levels. They are known to damage the immune system, bone marrow, and gastrointestinal tract, and have been associated with growth impairment and developmental effects in children.⁷

  • Ochratoxin A (OTA) – Found in cereals, coffee, dried fruit, and wine. OTA can accumulate in the kidneys, causing long-term damage. It is linked to immune suppression, neurotoxicity, and is considered a possible human carcinogen⁸.

Because mycotoxins often appear together in the same food, their combined effects may be greater than the impact of any single toxin alone.² For example, some toddler snacks have been found to contain multiple mycotoxins in a single serving.

This is why evaluating a person’s total toxic load is so important in clinical care. If someone’s health condition does not improve with initial treatments, hidden exposures to foodborne toxins may be part of the puzzle. Identifying and reducing these exposures can play a crucial role in restoring health and preventing long-term disease.⁹

References

  1. Pestka, J. J. (2010). Deoxynivalenol: mechanisms of action, human exposure, and toxicological relevance. Archives of Toxicology, 84(9), 663–679.

  2. Wild, C. P., & Gong, Y. Y. (2010). Mycotoxins and human disease: a largely ignored global health issue. Carcinogenesis, 31(1), 71–82.

  3. Zinedine, A., et al. (2007). Zearalenone in food: occurrence, intake, and toxicological relevance. Food and Chemical Toxicology, 45(1), 1–18.

  4. Ivanova, L., et al. (2020). Emerging Fusarium mycotoxins enniatins and beauvericin: occurrence, toxicity, and toxicokinetics. Frontiers in Veterinary Science, 7, 305.

  5. Bhatnagar, D., et al. (2006). Mycotoxin research: cyclopiazonic acid, a potential problem in food safety. Journal of Toxicology: Toxin Reviews, 25(3), 161–181.

  6. Patriarca, A., & Pinto, V. F. (2017). Prevalence of Alternaria mycotoxins in food and their toxicological effects. World Mycotoxin Journal, 10(1), 1–23.

  7. EFSA Panel on Contaminants in the Food Chain (CONTAM). (2017). Risks for animal health related to the presence of T-2 and HT-2 toxin in food and feed. EFSA Journal, 15(8), 4972.

  8. Pfohl-Leszkowicz, A., & Manderville, R. A. (2007). Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Molecular Nutrition & Food Research, 51(1), 61–99.

  9. World Health Organization (WHO). (2018). Mycotoxins. Retrieved from: https://www.who.int/news-room/fact-sheets/detail/mycotoxins