Some of the common staples in your pantry may be infested with deadly fungi, a new study has shown. Most wheat, which is the main ingredient in bread, pasta and major foods, has been found to contain the harmful bacteria fusarium head blight (FHB) which can produce mycotoxin, previously linked to liver cancer and kidney disease.
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Skyrocketing Infections
Researchers from the Universities of Bath and Exeter found that 70% of wheat produced in Britain between 2010 and 2019 contained deadly mycotoxin. These so-called mycotoxins – which include deoxynivalenol, commonly called 'vomitoxin' – are a threat to human and livestock health and can cause vomiting, intestinal damage, weakened immune system, hormone disruption and cancer, Neil Brown, a scientist in the study from the University of Bath wrote in The Conversation.
It is not yet known how constant, low-level dietary exposure to mycotoxins can affect human health in the long term.
‘Concerning’
According to the researchers, 95% of the vomitoxin contamination recorded in European wheat was within legal limits. However, they deem it concerning, the widespread presence of vomitoxin in so much of the food produced using infected wheat. Dr Brown added:
Our study did not investigate the causes of this increase. But it is likely that changes in farming practices, climate change, and the dwindling effectiveness of fungicides are all contributing factors.
It is not yet known how constant, low-level dietary exposure to mycotoxins can affect human health in the long term.
Warmer and wetter weather coinciding with when wheat is in flower provides conditions ideal for the FHB fungus to infect and produce mycotoxins.
Sources used:
Birmingham Mail: Warning issued to anybody who eats bread or pasta over deadly fungus
The Conversation: Fungal toxins are widespread in European wheat – threatening human health and the economy
The Sun: Urgent warning over deadly fungus in bread and pasta – as infections surge globally
