The Conversation: Consumption of moldy nuts may increase risk of liver cancer

Aflatoxins found in moldy nuts can increase the risk of developing cancer and damage DNA, Professor Brad Reisfeld of Colorado State University’s Department of Biomedical Engineering and Public Health told The Conversation.

According to the expert, many plant-based foods spoil because of fungi that produce green, yellow, black, or white mold. These microorganisms often generate toxic substances called mycotoxins.

The most dangerous among them are aflatoxins, produced by the fungi Aspergillus flavus and Aspergillus parasiticus. They often contaminate corn kernels, rice, sorghum, and peanuts. Aflatoxins form compounds capable of binding to DNA and causing mutations.

The expert adds that aflatoxins are powerful carcinogens. Their consumption increases the risk of liver damage and cancer, especially among people with hepatitis B.

Another group of dangerous pathogens are fungi of the Fusarium genus, which damage wheat, barley, and corn. They produce trichothecenes and fumonisin B1 — substances that can irritate the digestive tract and, over time, damage the liver and kidneys, Reisfeld explains.

The expert emphasizes that there is no safe level of exposure to aflatoxins. Therefore, foods showing signs of mold, discoloration, wrinkling, or a moldy odor should always be discarded.

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