Aflatoxigenic Feeding and its Possible Implications After Pregnancy
Ruvalcaba Ledezma Jesus Carlos1*, Interian Gomez Leticia2, Flores Salinas Eduardo Efrain3 and Raygoza Anaya Miguel31Full Time Research Professor in Academic Area of Medicine (ICSa-UAEH) Institute of Health Sciences, University of the State of Hidalgo, Pachuca Hidalgo, Mexico.
2Nutrition and Laboratory Technician, (U de G) University of Guadalajara, Jalisco. Mexico.
3Department of Microbiology and Pathology Centes of Health Sciences, University of Guadalajara, Jalisco Mexico.
Abstract: Aflatoxins are secondary metabolites produced by the fungi Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. It is known that they generate mycotoxins capable of causing carcinogenic, mutagenic or teratogenic damage which have been detected in corn, peanuts and grains in general. The molecular mechanism by which aflatoxins are produced comes from the teratogenic effect and inhibition of cells division at the level of metaphase. Evaluate the association between the fetus’ exposure to aflatoxigenic food and risk of death or low weight at birth. A case –control study was conducted among 513 women in a postpartum situation. They were interviewed retrospectively about their diet during the first two months of pregnancy. Daily intake denotes meaningful differences between the case and control groups over junk foods and corn tortilla respectively with p <0.05, and between the quality of the corn tortillas and peanuts, which apparently cause synergism to the variable: smoking during pregnancy. Poor quality tortilla consumption and junk food are apparently involved in the mortality of the fetus, it is considered as one of the possible causes of this event. Risk exists in both cases, high-risk foods are corn tortillas with filaments between them (when separating them) and the unpleasant taste of peanuts.
Keywords: Aflatoxigenic food; High-risk; Low birth weight; Mortality of the product; Postpartum Back to TOC