Aflatoxin Exposure: Reason for Concern?

What are aflatoxins? Let's consult Wikipedia for a thorough commentary on the topic. "Aflatoxins are naturally occurring mycotoxins that are produced by many species of Aspergillus, a fungus." They are toxic and "among the most carcinogenic substances known."

Alright, my fingers are out of my ears. You had me at carcinogenic. Enlighten me, Wikipedia. Where are these fungus friends found? Or more to the point, how in the world do I avoid them?

"Aflatoxin-producing members of Aspergillus are common and widespread in nature." It appears they can contaminate grains before harvest or during storage and naturally reside in soil and decaying plants. It can, however, invade all types of organic matter when conditions are ideal for its growth, ie moist and warm.

As it relates to food, aflatoxins tend to contaminate some foods more than others. Peanuts, as I mentioned earlier, are a biggy. Peanuts tend to provide favorable conditions for aflatoxin production both during growth and storage (Interestingly, Valencia peanuts seem to be the one variety resistant to mold growth.). Other foods/products include cooking oils, cassava, corn, cotton seed, millet, rice, sunflower seeds, tree nuts, sorghum, wheat and various spices. Aflatoxin-related compounds have even been found in the products of animals who fed on contaminated grains (think eggs, milk, meat).

But rest assured folks. It isn't all doom and gloom. We have the FDA, right? Our protector of the food supply surely has knocked this vile microbe out of the food supply. Well, sorta. Like most things harmful to our natural body processes, the FDA has set maximum levels for ingestion. Basically, we can't reasonably eliminate it without major economic consequences, but we can keep it to a minimum. Not exactly reassuring, but OK. The thing is you can still eat a considerable amount of aflatoxin-laden foods if you aren't eating a varied diet or simply, by some cruel coincidence, happen to love a wide variety of foods that support aflatoxin production exceedingly well.

This then begs the question, what exactly does happen with aflatoxin ingestion? Wiki wiki, what say you?

"High level aflatoxin exposure produces an acute hepatic necrosis, resulting later in cirrhosis, and/or carcinoma of the liver." So in other words, it's possible your liver will slowly stop working and die. Or get cancer. Maybe both. Seriously?

The good news? "Adult humans have a high tolerance for aflatoxin exposure and rarely succumb to acute aflatoxicosis." Succumb? You mean die? Well that's good, but still, I'd prefer to avoid exposure altogether if possible and avoid that gray area between sick and succumb.

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