Common fruits and vegetables naturally contain toxins. These chemical compounds, produced by plants to defend against predators, are present in everyday foods such as potatoes and beans. What are the implications for our health?
According to a recent survey by the BfR in Germany, only 47% of respondents are aware of natural plant toxins. This risk concerns 27% of the participants. In contrast, pesticide residues and contaminants worry 63% and 62% of respondents, respectively. BfR president, Professor Andreas Hensel, emphasizes that natural-origin risks are often underestimated, while synthetic-origin risks are overestimated.
Plant-based raw foods are consumed frequently by 34% of people, occasionally or rarely by 45%, and very rarely or never by 19%. Among foods containing natural toxins, potatoes are most commonly mentioned (15%), followed by tomatoes, raw beans (9% each), and mushrooms (5%).
The survey also reveals that 53% of respondents feel poorly informed about plant toxins, while only 8% feel well informed. Residues and contaminants are of much greater concern to consumers.
Residues are residual amounts of substances used in food production. Contaminants, on the other hand, are undesirable substances that unintentionally end up in food, potentially originating from the environment or processing procedures.
The study also addresses moldy foods, indicating a clear need for education. Mold toxins, even in small quantities, can be harmful to health. Yet, 25% of respondents report removing only the moldy part, while 60% follow the rule of not consuming the food at all.