Harmful Substances In Food. Who Are They?
Author: Maryam Ayres
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Harmful substances in food may be endogenous or may have been ingested by the environment.
Dangerous toxins in food can be divided into two groups - natural (those that are contained in certain amounts in food) and exogenous, ie. introduced by external factors. According to the classification of the US Food and Drug Administration (FDA), hazardous ingredients are divided into microbiological contaminants, environmental contaminants, natural toxins, pesticides and additives - dyes and preservatives.
Natural toxins are certain substances in fruits and vegetables that are normally present in them and are not dangerous in certain norms. They are products of plant metabolism, which are usually from the group of alkaloids or glycosides. They protect plants from pests, insects and animals that feed on them. Such a toxin is amygdalin in almonds. We all know the bitter taste of raw almonds. It is due to this substance.
Amygdalin belongs to the so-called. cyanogenic glycosides, which our liver has the ability to detoxify. Acute cyanogenic glycoside poisoning occurs when the amount is higher than what the liver's metabolic enzyme systems can break down and neutralize.
Some plants, such as parsnips and celery, contain furanocoumarins, which are phototoxins - they cause skin hypersensitivity reactions when exposed to light. Another typical feature of this group of secondary metabolites is that they interact with anticoagulant drugs.
Potatoes, eggplants and tomatoes are from the same family - Potatoes. All members of this family produce the glycoalkaloids solanine and shaconin. Poisoning with them can occur especially if consumed raw or improperly stored. The main symptoms are mostly related to gastrointestinal problems, but sometimes the complaints are like a cold with fever and chills.
Environmental toxins or exogenous toxins are, for example, heavy metals (lead, mercury) as well as migrating substances from packaging (the most popular is the substance bisphenol-A, BPA).
Toxic chemical changes occur during food preparation. Cooking or reheating food in a microwave oven in plastic containers should be avoided, as this results in the release of bisphenol-A, which remains in the food. It is believed that in young children and babies this toxin can cause growth and developmental delays. It is prohibited for use in children's bottles and cutlery.