Natural toxins in food

Naturally occurring poisonous substances in foodstuffs

Nature

Mycotoxins occur naturally in some mushroom species and marine biotoxins in some shellfish and fish species. Apart from being responsible for crop losses, certain mycotoxins such as aflatoxin, ergot and "yellow rice" result from growth or storage of crops under conditions leading to infestation by fungus, which produce highly toxic chemicals, frequently invisible, that can not be destroyed by normal processing and cooking. With the rapid expansion of fisheries as a means of providing a source of protein (particularly in developing countries), there is increasing concern over the presence of toxins in fish. The hazard of marine biotoxins is particularly insidious because species of fish that have been eaten for many years without danger may suddenly become poisonous, causing many deaths.

Background

The global significance of natural toxins in food emerged in the mid-20th century, following outbreaks of poisoning linked to aflatoxins in grains and cassava cyanide in Africa and Asia. Subsequent international research revealed the widespread presence of plant and fungal toxins in staple foods, prompting coordinated surveillance and risk assessment by organizations such as the WHO and FAO. This recognition has driven ongoing efforts to monitor, regulate, and mitigate natural foodborne toxins worldwide.

Incidence

An American toxicologist calculated that a person can consume 1.5 grams of natural toxins a day through foods such as coffee, tomatoes, wheat, rice and potatoes -- about 10,000 times the average amount of pesticide residues consumed. Half of the 52 natural toxins that were tested were carcinogenic.

Claim

Natural toxins in food are a dangerously underestimated threat to public health. Every day, people unknowingly consume harmful substances like mycotoxins, cyanogenic glycosides, and lectins, risking acute poisoning and long-term diseases. Ignoring this issue is reckless—food safety must address natural toxins with the same urgency as artificial contaminants. We cannot afford complacency; protecting consumers from these hidden dangers is a critical, non-negotiable priority for global health and food security.

Counter-claim

Our bodies have had thousands of years to adapt to natural food toxins. They are not artificial dietary additions of recent origin like synthetic chemical food additives and pesticides.