From:  Persistence, toxicity, and risk assessment of toxic compounds in food: implications for food safety and public health

 Summary of key toxic compounds in food and their health risks

Toxic CompoundCommon SourcesAssociated Health RisksRefrences
MycotoxinsMold contaminated grains, nutsLiver damage, immune suppression, increased cancer risk[8]
PesticidesResidues on fruits and vegetablesHormone disruption, neurotoxicity, cancer[9]
Heavy Metals (Lead, Arsenic, Cadmium)Contaminated water, soil, seafoodNeurological damage, kidney failure, developmental issues[10]
PhthalatesFood packaging, processing materialsHormonal imbalances, reproductive toxicity[11]
Bisphenol A (BPA)Plastic packaging, canned foodsEndocrine disruption, reproductive problems[12]
AcrylamideFried, baked, and roasted starchy foodsPotential carcinogen, nervous system effects[13]
MicroplasticsContaminated seafood and waterUnknown long-term effects, potential inflammation[8]
Dioxins and PCBsEnvironmental contaminants, fatty fishImmune system suppression, developmental and reproductive toxicity[3]
Advanced Glycation End-products (AGEs)Processed and cooked foodsIncreased oxidative stress, inflammation, chronic disease risk[6]
Polycyclic Aromatic Hydrocarbons (PAHs)Grilled and smoked meats, environmental pollutionCarcinogenic, respiratory problems[6]