Many people are worried about the presence of chemicals, contaminants, or microplastics in their food, but few are aware of the naturally occurring toxins found in many plants. These toxins are chemical compounds that plants use to protect themselves from predators like insects and microorganisms. Beans and potatoes are some examples of foods that contain these substances, which can potentially pose health risks. A survey by the German Federal Institute for Risk Assessment found that only 47 percent of respondents were aware of plant toxic substances, and 27 percent were concerned about the risks they pose.
The survey also revealed that more people are concerned about residues from plant protection products and contaminants in food than they are about naturally occurring toxins. Residues are leftover amounts of substances used in food production, while contaminants are unwanted substances that can end up in food unintentionally. These substances, like heavy metals, are a concern for 63 and 62 percent of respondents, respectively. BfR President Professor Andreas Hensel noted that the survey results show a tendency to underestimate risks of natural origin while overestimating risks of synthetic origin.
When asked about foods with naturally occurring plant toxins, potatoes were the most commonly named food followed by tomatoes, raw beans, and mushrooms. Despite the familiarity with some of these foods, 53 percent of respondents felt poorly informed about plant toxins in food, while only eight percent felt well informed. The study also highlighted the issue of “mouldy food,” with 25 percent of respondents reporting that they only remove the mouldy part of food items like jam instead of disposing of it completely.
It is important to educate consumers about the potential health risks associated with naturally occurring plant toxins and how to properly handle mouldy food to avoid exposure to harmful mould toxins. While the survey found that 34 percent of respondents consume raw plant-based foods frequently, 45 percent do so occasionally or rarely, and 19 percent do so very rarely or not at all. With a clear need for more information and education on these topics, efforts should be made to raise awareness about the risks of natural toxins in food and the importance of proper food handling to prevent illness.
Overall, the study highlights the importance of understanding the different types of risks associated with food consumption, including naturally occurring toxins, residues, contaminants, and mould toxins. By increasing awareness and knowledge about these potential hazards, consumers can make more informed choices about the foods they eat and take steps to minimize their exposure to harmful substances. The results of the survey suggest a need for more education and communication on these topics to ensure the safety and well-being of consumers.