The increasing consumption of aflatoxins in the country has led to the growing numbers of cancer among ugandans. Aflatoxins are natural poisons produced when certain mold species grow in foods.
This was revealed by Dr. Alfred Jatho, Head of Community Cancer Services at the Uganda Cancer Institute during the launch of a report by the National Agricultural Research Organization (NARO) on the health and economic impacts of aflatoxins in Uganda.
Dr. Jatho said that recent research by the Uganda Cancer Institute, incollaboration with international researchers indicated that aflatoxins are contributing to a significant number of cancer cases in Uganda.
The research further found out that samples from women in Ugandatested positive for high levels of aflatoxin.
“The top leading cancer in our country are cancers related to immune suppression, including cancer of the cervix, which is number one among women in the country. We wanted to pick samples for what some of the oncogenic substances that we suspect. So one of them was aflatoxin, and all the samples tested positive for high levels of aflatoxin,” Dr. Jatho said.
The study revealed a significant link between aflatoxin exposure and increased risk of certain strains of the Human Papillomavirus (HPV), particularly HPV 16 and 18, which are known to cause cervical cancer with level of the risk or the odds ratio higher three times more.
Dr. Jatho emphasized that charred or burnt food contains carcinogenic compounds, known as polycyclic aromatic hydrocarbons (PAH). “When you roast anything, or you cook any food, you try to burn it a bit, that bad thing is a carcinogen,” he warned.
However, Dr. Jatho also highlighted the work of the National Agricultural Research Organisation (NARO), which has developed a machine that can smoke fish using “wet smoke,” reducing the risk of carcinogen exposure.
Dr. Jatho stressed the importance of ensuring food safety throughout the entire food chain, from production to consumption.
“We need to really sensitize our population, our public, that we should make sure the food we eat is safe. Right from the garden, along the food chain. In your store, it should be safe. When you’re a businessman, it should be safe before you sell it to someone. During cooking, it should be safe. All aspects.”
During the event, Dr. Swidiq Mugerwa the Deputy Director General NARO revealed that the major challenges affecting food safety in the country is poor handling and storage, aflatoxin contamination, pesticide misuse, weak regulatory framework, antimicrobial use, naturally occurring toxins and heavy metals contamination.
Dr. Mugerwa said that NARO has put in place efforts to address aflatoxin control in the country through a number of innovations which include;
Mobile and digital solutions like AgriPredict which helps farmers detect aflatoxin risks, low-cost storage technologies, Biocontrol innovations like Aflasafe among others.
NARO is working to raise awareness about the risks associated with aflatoxins and promote safe food handling practices by educating the public and implementing effective prevention strategies hence reduce the burden of cancer in Uganda.
