Cancer risk from mycotoxins

A U. S. National Research Council report concludes that natural and synthetic carcinogens are present in human foods at such low levels that they pose little threat.42 It points out that consuming too many calories as fat, protein, carbohydrates, or ethanol is far more likely to cause cancer than consuming the synthetic or natural chemicals in the diet. However, it also mentions several natural substances linked to increased cancer risk heterocyclic amines formed in the overcooking of meat nitrosoamines, aflatoxins, and other mycotoxins.43 Typical of the heterocyclic amine mutagens are compounds 1.9 and 1.10, the first from fried beef and the second from broiled fish 44... 

International Agency for Research on Cancer (lARC) (1993). Toxins derived from Fusarium moniliforme Fumonisins Bi and Bz and Fusarin C. In "lARC Monographs on the Evaluation of the Carcinogenic Risks to Humans Some Naturally Occurring Substances Food Items and Constituents, Heterocyclic Aromaotic Amines and Mycotoxins," vol. 56, pp. 445 66. International Agency for Research on Cancer, Lyon, France. 

Summary Primary hepatocellular carcinoma is one of the most common cancers in the world and is prevalent on the continents of Africa and Asia. A number of classical epidemiological studies have determined that the exposure status of people to aflatoxin B1 is an important risk factor in the etiology of liver cancer. However, these studies have only relied upon the criteria of presumptive intake data, rather than information obtained from quantitative analyses of food samples, biological fluids and from people exposed to aflatoxin. Information obtained by monitoring exposed individuals for specific DNA adducts and metabolites will define the pharmacokinetics of aflatoxin B1 in people, thereby facilitating risk assessments. Preliminary data, reported here, support the concept that measurement of the major, rapidly excised AFB-N7-Gua adduct in urine and quantification of the more persistent aflatoxin albumin adduct are appropriate dosimeters for estimating exposure status and possibly risk in individuals consuming this mycotoxin. 

The diet is believed to play an important role in the onset of carcinogenesis, and there are a number of carcinogens present in food, including mycotoxins, polycyclic hydrocarbons, and pesticides. Associations have been made between dietary fat intake and morbidity and mortality from breast and colon cancer. Another possible mechanism for the proposed protective effects against cancer of olive oil compared with sunflower oil involves diet-induced alterations in host immune responses. Both the type and concentration of dietary fats have been reported to influence immune status in several animal models. The PUFA Cigtz is necessary for T-cell-mediated immunity, but high intakes will suppress immune function and may therefore increase the risk of cancer. Furthermore, comparisons between the effects of diets rich in Ci8 2 and those rich in Cig i on varying indicators of immune function in mice have shown that, while dietary Ci8 2 predisposed... 

---