Amid growing concerns over chemicals, contaminants, and microplastics in food, a recent study sheds light on a lesser-known issue: natural toxins present in various food items. These toxins, primarily chemical compounds deployed by plants as a defense mechanism against predators like insects or microorganisms, can be found in everyday foods such as beans and potatoes, potentially posing health risks to consumers.
The German Federal Institute for Risk Assessment (BfR) conducted a comprehensive survey to gauge public awareness of these naturally occurring plant toxins. Surprisingly, the findings revealed that only 47% of respondents were aware of their existence, with a mere 27% expressing concern about the associated risks. This stands in stark contrast to the higher levels of concern (63% and 62%, respectively) expressed by respondents regarding residues from plant protection products and contaminants like heavy metals in their food.
Professor Andreas Hensel, President of BfR, remarked on the disparity between perceptions of risks originating from natural versus synthetic sources. He emphasized that while risks of natural origin tend to be underestimated, those of synthetic origin are often overestimated.
The survey also delved into consumption habits related to raw plant-based foods, revealing that 34% of respondents consume them frequently, while 45% do so occasionally or rarely, leaving 19% who consume them very rarely or not at all.
When asked to identify foods containing naturally occurring plant toxins, respondents predominantly named potatoes (15%), followed by tomatoes and raw beans (9% each), and mushrooms (5%). Despite this, over half of the respondents (53%) admitted feeling poorly informed about plant toxins in food, while only 8% felt adequately informed.
Distinguishing between residues and contaminants, the study clarified that residues are residual amounts of substances used in food production, while contaminants are undesirable substances unintentionally present in food, potentially harmful to health.
Furthermore, the study highlighted a concerning lack of awareness regarding moldy food. Even small amounts of mold toxins can pose health risks, yet 25% of respondents admitted to only discarding the moldy portion, rather than the entire affected food item. Similarly, when confronted with moldy berries, only 60% of respondents adhered to the recommended practice of discarding both affected and surrounding fruits.
The study underscores the importance of raising awareness about natural toxins in food and the necessity of educating consumers on safe food handling practices to mitigate potential health risks.
