aflatoxinassociated

Aflatoxinassociated refers to conditions, diseases, or health risks linked to exposure to aflatoxins. Aflatoxins are a group of toxic compounds produced by certain species of mold, primarily Aspergillus flavus and Aspergillus parasiticus. These molds commonly grow on staple foods such as maize, peanuts, cottonseed, and tree nuts, particularly in warm, humid climates.

When contaminated food is consumed, aflatoxins can be ingested. The specific health effects of aflatoxinassociated exposure depend on the type of aflatoxin, the dose, the duration of exposure, and individual factors like age and nutritional status. Acute aflatoxicosis, a severe form of poisoning, can occur after consuming a large amount of contaminated food, leading to symptoms like jaundice, vomiting, abdominal pain, and even death.

Chronic exposure to lower levels of aflatoxins is a more widespread concern. It is strongly linked to liver damage and is a significant risk factor for hepatocellular carcinoma (liver cancer), especially in individuals already infected with the hepatitis B virus. Aflatoxins are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC), meaning they are carcinogenic to humans.

Furthermore, aflatoxin exposure can impair immune function, making individuals more susceptible to infections. In children, chronic exposure has been associated with stunted growth and developmental issues. Regulatory limits for aflatoxin levels in food are established in many countries to minimize public health risks. Strategies to prevent aflatoxin contamination include proper harvesting, drying, storage, and handling of food crops, as well as developing aflatoxin-resistant crop varieties.