Scientists are alarmed by the lack of knowledge about natural toxins in fruits and vegetables

Pesticide residues are of much greater concern to consumers

Common fruits and vegetables naturally contain toxins. These chemicals, produced by plants to protect themselves from predators, are found in everyday foods such as potatoes and beans. But what are the health consequences of eating them?

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According to a recent survey conducted by the German Federal Institute for Risk Assessment (BfR), only 47 percent of respondents are aware of natural plant toxins. Only 27 percent of participants were concerned about this risk. In contrast, pesticide residues and contaminants are a concern for 63 and 62 percent of respondents respectively.

BfR President Professor Andreas Hensel emphasizes that the risks associated with vegetables and fruits of natural origin are often underestimated, while the risks of synthetic origin are overestimated .

Raw plant foods are often consumed by 34 percent of people, sometimes or rarely by 45 percent, and very rarely or never by 19 percent. Potatoes were the most frequently mentioned food containing natural toxins, followed by tomatoes, raw beans and mushrooms.

The survey also found that 53 percent of respondents were poorly informed about plant toxins, while only 8 percent said they were well informed. Residues and contaminants are the biggest concerns.

To clarify, residues are the leftover amounts of substances used in food production. Contaminants, on the other hand, are unwanted substances that are unintentionally introduced into food, perhaps from the environment or as a result of manufacturing processes.

The study also looked at mouldy foods, highlighting the clear need to educate people on the issue. Mold toxins, even in small amounts, can be harmful to health.

However, 25 percent of respondents reported removing only the moldy part, while 60 percent followed the rule of not eating the food at all.