Aflatoxins and Hepatocellular carcinoma
Aflatoxins are a group of 20 fungal-related metabolites in which aflatoxin B1, which is highly toxic to aflatoxin, is one of the known naturally occurring hepatocarcinogens. Produced by the fungi Aspergillus flavus and A.parasiticus, aflatoxin is found mainly in corn, peanuts, and tree nuts; and it is a major food poisoning in low-income countries, especially in Africa and Asia.
These fungi contaminate food in certain parts of the world and act as toxins, carcinogen, mutagen, and teratogen in various animal species.
The fungus grows mainly on poorly preserved foods such as rice, maize, sorghum, legumes, peanuts, and other oil crops, seeds, and spices such as coffee and cocoa in tropical countries where natural conditions favor AF production. AF contamination affects a person's health, leading to hepatotoxicity and hepatocellular carcinoma (HCC).
Mycotoxin contamination is a public health problem, education, and awareness of these naturally occurring toxins is important. Care for food preparation and storage is important in preventing the introduction of various microorganisms and their toxins.
High temperatures and humidity during harvesting, storage and processing of grain, nuts and other crops, are ideal conditions for the development of mold and mildew, especially when food is poorly digested. Maize and nuts need special mention as they are the most common food containing aflatoxin and are eaten by most people.
The United States is the world's largest producer and producer, and this has raised alarm bells. Strict laws and expired dietary tests in the United States should prevent serious health fears and prevent exposure to people with bad aflatoxin levels.
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The mechanism of carcinogenesis
Because of their high toxicity and mutagenic, teratogenic, and carcinogenic effects, aflatoxins have long been elevated as far as possible as the etiologic agent of HCC. Mycotoxin toxicity that occurs in the presence of hepatitis B virus infection is associated with an increased risk of HCC development.
Aflatoxins are synthesized with hepatic chemicals, producing active forms of epoxide that can form bonds with guanine. Emerging additives can promote cell and macromolecule damage, including producing genetic mutations in the p53 tumor-suppressor gene, and are described as biomarkers of aflatoxin contamination.
Aflatoxin appears to be effective in chronic HBV infection as an HCC cofactor, which increases the risk of infection. People with HBV and emitting AFT metabolites were associated with an increased risk of HCC.
About 85% of hepatocellular carcinoma (HCC, liver cancer) are found in low-income countries, where the risk factors for exposure to aflatoxin and hepatitis B and C (HBV and HCV) infections are very high. While studies have shown an interaction between aflatoxin and HBV.
Because of the well-known risk of aflatoxin, more than 100 countries around the world have set high levels of aflatoxin levels in the diet. In low-income countries, however, such standards are slightly strengthened due to a lack of vigilance, especially among subsistence farmers; and a lack of technology to detect and reduce aflatoxin levels.
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Management of food aflatoxin contamination
Aflatoxin can be administered in a variety of areas through a series of food production from the field to the plate. Pre-harvest interventions, post-harvest interventions, and dietary methods, with their cost and effectiveness in reducing aflatoxin exposure.
In short, aflatoxin control measures include those that reduce plant stress that can be caught in field conditions (such as using good agricultural practices), reduce the risk of aflatoxin accumulation in storage conditions (proper dryness and proper temperature and humidity storage), and reduce aflatoxin exposure and its harmful effects in food.
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