Interactions between Dietary Practices, Mycotoxin Exposure, and Carcinogenesis Risk
Current Knowledge and Future Perspectives – A Review
DOI:
https://doi.org/10.64707/revstsna.v44i2.2133Keywords:
food, exposure, mycotoxin, carcinogenesis riskAbstract
Mycotoxins are toxic metabolites produced by certain mold species. These toxic compounds contaminate a wide range of food products, mainly cereals and legumes. Their presence in the food chain constitutes a major public health concern, particularly in tropical and subtropical regions such as Burkina Faso. This review examines the interactions between dietary practices, mycotoxin exposure, and cancer risk in humans. To do this, scientific databases such as ScienceDirect, Google Scholar and PubMed were used to search for published research articles on dietary practices, exposure to mycotoxins, risk of carcinogenesis and involved mechanisms. Notably, dietary habits significantly influence exposure levels. Poorly diversified diets rich in improperly stored foods increase toxic load, whereas a varied diet rich in antioxidant
micronutrients exerts a protective effect. Aflatoxin B₁ and ochratoxin A, for instance, are mycotoxins that induce DNA damage, oxidative stress, and disruptions in cellular signaling pathways through well-characterized mechanisms, ultimately promoting hepatic carcinogenesis. Numerous studies show a correlation between chronic exposure and an increased incidence of certain cancers, particularly in areas with high
food contamination. Prevention strategies rely on integrated approaches involving
improvements in agricultural and post-harvest practices, strengthened regulatory control, and the promotion of balanced and diversified nutrition. This underscores the need for an interdisciplinary approach combining toxicology, nutrition, and public health to reduce the carcinogenic impact of mycotoxins and protect exposed populations.
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