Drinking a lot of beer increases exposure to mycotoxins

22 junio 2015

Researchers have analyzed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. Only for heavy beer drinkers – who drink more than a liter a day -, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels. Mycotoxins are toxic metabolites produced by fungi that contaminate fruits, cereals and derivative products. Scientists have analyzed those of the Fusarium genus in 154 brands of beer on the market in Europe.