A recent study conducted by the University of São Paulo (USP) reveals alarming levels of mycotoxins in household flours and rice, potentially dangerous for children and adolescents.
These toxic substances, produced by fungi, are omnipresent in the samples analyzed and pose considerable health risks. The research, supported by FAPESP and published in Food Research International, is the first of its kind in Brazil to use biomarkers to characterize food-related risks associated with mycotoxins.
The authors emphasize that dietary exposure to mycotoxins can lead to various health problems, particularly in young people. Professor Carlos Augusto Fernandes de Oliveira, the study coordinator, warns against six specific mycotoxins: aflatoxins, fumonisins, zearalenone, T-2 toxin, deoxynivalenol, and ochratoxin A, all detected at concerning levels in the food... read more ⯈
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