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Fred Brany Lukwago

Makerere university, Kampala, Uganda

Mycotoxins contamination in foods consumed in Uganda

Mycotoxins are secondary fungal metabolites with a potential to have adverse effects on humans, animals, and crops that result in illnesses and economic losses. The commonly studied mycotoxins in Uganda are aflatoxins and fumonisins with aflatoxin B1 being the most prevalent. In Uganda, maize, millet, and legumes constitute a major portion of the diet among the Ugandans. The other foods consumed include; locally processed based cereal complementary foods, dried/cured fish, and cassava. Unfortunately, these foods pose a greater challenge to the infants and young children due to their susceptibility to aflatoxin exposure. Of recent, there has been a high prevalence of cancer among the Ugandan population and it is assumed that some of the foods consumed could be the source of the carcinogens associated with cancer and other ill-health. In addition, the prevalence of undernutrition in Uganda among under-five years children has remained high where 29% are stunted, 11% underweight while 4% wasted. It is also expected that this might be associated with consumption of aflatoxins contaminated foods among this age category although there is no sufficient data to support this assumption. Aflatoxin contamination reduces economic growth by 0.26% in Uganda owing to decline in productivity. Uganda loses 577 US million dollars annually as a result of 3700 aflatoxin-induced liver cancer cases. The Disability Adjusted Life Years (DALYs) associated with consumption of aflatoxin-contaminated foods for the Ugandan population is 269,198 and women are more affected by aflatoxins with DALYs of 162,813 compared to men whose DALYs were 106,385. There are no fully developed strategies for the control of mycotoxins contamination in food and food products in Uganda. Regulations for monitoring foods susceptible to aflatoxins contamination should be put in place and strict measures on the quality of food at both household and market levels be enforced by all policy makers

Fred Brany Lukwago

Makerere university, Kampala, Uganda

Fred Brany Lukwago

Makerere university, Kampala, Uganda

Biography

Fred Brany Lukwago holds an MSc. Applied Human Nutrition and a BSc. Food Science and Technology of Makerere University. He is a nutritionist with extensive experience in the realm of nutrition, food and nutrition security, and food safety. He has participated in designing projects aimed at uplifting the nutritional status of the vulnerable groups. Fred is currently serving as an Assistant Lecturer at the Department of Food Technology and Nutrition, Makerere University. Fred Brany Lukwago is also pursuing a PhD in Applied Human Nutrition and his research is the area of Mycotoxins.

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