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The silent threats on plate: health impacts of established and emerging foodborne toxins and contaminants
Summary
Researchers synthesized evidence on how food toxins and emerging contaminants — including microplastics and persistent organic pollutants — harm the gut, liver, and raise cancer risk. Their review highlights that everyday dietary exposure to these pollutants is increasingly disrupting gut microbiota and contributing to chronic disease.
Food toxicology examines the impact of toxins, environmental contaminants, and pathogens on human health. Contemporary literature is synthesised to explore the origins of food toxicity and its effects on gastrointestinal health, hepatic function, and carcinogenesis. While traditional contaminants, such as heavy metals, remain critical, emerging pollutants like microplastics (MPs) and persistent organic pollutants (POPs) are gaining prominence due to their potential to disrupt the gut microbiota, induce oxidative stress, and promote inflammation. Additionally, thermal processing generates carcinogens such as acrylamide and polycyclic aromatic hydrocarbons (PAHs), while pathogens exacerbate systemic toxicity. MPs serve as vectors for toxicants crossing biological barriers. The liver is particularly vulnerable to mycotoxin-induced carcinoma and heavy metal-mediated damage. Chronic exposure to these contaminants contributes to cancer via DNA damage, endocrine disruption, and inflammation. Current regulatory gaps regarding low-dose cumulative exposures necessitate stronger policies and interdisciplinary research to ensure safer food systems.