Quantification of carcinogenic aflatoxins in unprocessed foods and their implication for consumption in Lima, Peru

Abstract

Introduction and objectives: aflatoxins are secondary metabolites produced by fungi of the Aspergillus and Penicillium geni. These fungi contaminate cereals and several other types of food. The pathophysiologic effects of aflatoxins in humans include liver cancer, cirrhosis, and accumulation in human tissues. The study aimed to quantify carcinogenic aflatoxins in unprocessed food sold in the foodstuff markets of 13 districts of the city of Lima, Perú, and to discuss their effects for public health. Methods: in order to so, we performed an immunoenzymatic assay using a Veratox® kit for total aflatoxin to detect aflatoxins in food for human consumption, and the implications of our findings for public health. Results: the most contaminated foods we found included peanuts (Arachis hypogaea) (149.7 ppb) from the Limoncillo market at the Rimac district, and “ají panca” or Peruvian red chili pepper (Capsicum chinense) (56.4 ppb) from the central market at the Comas district. Peanuts may be eaten raw in pasta or creams, and Capsicum chinense is also eaten sometimes raw, always in a sustained manner over time as part of typical Peruvian cuisine. Conclusions: we demonstrated a high risk to public health due to the link between aflatoxins in these foods and mainly liver cancer, in a city where the hepatic cancer and gastric cancer are prevalent.