Reducing or avoiding alcohol can be an important part of protecting liver health. People who drink heavily and may be physically dependent on alcohol should seek medical guidance before stopping abruptly, because withdrawal can be dangerous.
Metabolic dysfunction and fatty liver disease
Excess body weight, type 2 diabetes, and certain metabolic conditions are associated with an increased risk of liver disease.
Metabolic dysfunction-associated steatotic liver disease, or MASLD, involves the accumulation of fat in the liver in association with metabolic risk factors.
Some people develop inflammation and progressive scarring, which can eventually lead to cirrhosis and increase liver cancer risk.
Liver cancer can occasionally occur in people with metabolic liver disease even before cirrhosis develops.
Maintaining a healthy weight, engaging in regular physical activity, managing diabetes, and following appropriate medical advice can help reduce the risk of liver complications.
Tobacco use
Smoking is associated with increased risk of several cancers, including liver cancer.
Avoiding tobacco is an important general cancer-prevention measure.
For people who smoke, evidence-based cessation programs and appropriate medical support can improve the chances of quitting successfully.
Aflatoxin exposure
Aflatoxins are toxic substances produced by certain molds, particularly species of Aspergillus that can contaminate foods under unfavorable storage conditions.
They may occur in crops such as maize, peanuts, and some tree nuts when conditions allow the molds to grow.
Long-term exposure to aflatoxin B1 is an established risk factor for liver cancer. The risk is especially concerning when exposure occurs alongside chronic hepatitis B infection.
This is one genuine connection between food safety and liver cancer.
However, it does not mean that every moldy food causes cancer, that every contaminated product will cause illness, or that a particular item shown in an online image contains aflatoxins.
The actual risk depends on the type and level of contamination and the amount and duration of exposure.
3. The Food-Related Risk Doctors Want People to Understand: Aflatoxins
Among food contaminants associated with liver cancer, aflatoxins deserve particular attention.
They are produced by certain molds that can grow on agricultural products, especially when crops are exposed to warm, humid conditions or stored improperly.
Aflatoxins are not simply ordinary mold spores. They are chemical substances produced by certain fungi, and some can remain in contaminated food even when the mold itself is no longer obvious.
Which foods can be contaminated?
Potentially affected foods include:
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Peanuts and peanut products.
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Maize and products made from maize.
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Certain tree nuts.
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Some grains and seeds.
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Certain spices and other agricultural products.
The likelihood of contamination depends on the crop, growing conditions, harvesting, transportation, processing, and storage.
Not every package of peanuts, maize, or nuts contains aflatoxins. Commercial food safety systems and regulatory controls are intended to reduce exposure, although contamination cannot be ruled out in every product or supply chain.
Why aflatoxins are a concern
Aflatoxin B1 is classified as carcinogenic to humans.
After entering the body, it can be metabolized by the liver into reactive compounds that can damage DNA. Repeated exposure can contribute to the development of liver cancer.
The association is particularly strong in populations where chronic hepatitis B infection is also common.
This is why proper agricultural practices, food testing, and safe storage matter.
Can you identify aflatoxins by looking at food?
Not reliably.
Visible mold, unusual discoloration, damaged kernels, or a musty smell may indicate that food has deteriorated and should not be consumed.
However, the absence of visible mold does not guarantee that a product is free of aflatoxins.
Likewise, visible mold does not prove that aflatoxins are present. Different molds produce different substances, and contamination must be assessed through appropriate testing.
Never assume that food is safe simply because it looks normal, but do not assume that every discolored food contains a cancer-causing toxin either.
Does refrigeration eliminate aflatoxins?
No.
Refrigeration slows the growth of many microorganisms, but it does not reliably remove aflatoxins already present in food.
Ordinary cooking is also not a dependable method for eliminating aflatoxin contamination.
The best approach is prevention: buy food from reliable sources, store products under suitable conditions, protect them from moisture, and discard foods that show signs of spoilage or contamination.
If a product is subject to a safety recall, follow the recall instructions rather than trying to salvage it.
Should you throw away all nuts, grains, or stored food?
Absolutely not.
These foods can be nutritious parts of a balanced diet.
The appropriate response is to avoid products that are visibly moldy, damp, damaged, spoiled, or subject to a recall, and to follow local food safety guidance.
There is no reason to eliminate all peanuts, grains, or nuts from your diet solely because aflatoxins can occur in certain contaminated products.
4. What About the Strange Food Shown in the Photograph?
The circular inset in the image shows a bowl of dark, glossy, elongated food items. The photograph does not provide enough information to identify them reliably.
They could represent a prepared food product, but their appearance alone is insufficient to determine the species, ingredients, preparation method, or safety of the dish.
It would therefore be irresponsible to declare that the food contains parasites, toxins, or cancer-causing substances based on the image.
The headline's claim that a doctor told the couple to discard a particular food is also unverified.
Nevertheless, there are useful food safety principles that apply to any perishable food stored in a refrigerator.
Appearance alone cannot establish safety
Some spoiled foods develop obvious warning signs, including mold, slime, unusual discoloration, or a foul odor.
However, certain disease-causing microorganisms can grow without producing an obvious change in appearance, smell, or taste.
This means that a food can look normal and still be unsafe if it has been stored at an inappropriate temperature or contaminated during handling.
Conversely, an unfamiliar appearance does not automatically mean a food is dangerous.
The correct approach is to consider the food's identity, source, preparation, storage history, and any relevant safety advice.
Why preparation matters
Some foods require thorough cooking to reduce the risk of foodborne illness.
Raw or undercooked animal products can carry pathogens, and improper handling can transfer microorganisms to ready-to-eat foods.
Using separate utensils and cutting boards for raw animal products and cooked foods, washing hands appropriately, and cleaning food-contact surfaces can reduce cross-contamination.
The precise preparation requirements depend on the food.
Why the refrigerator matters
A refrigerator slows the growth of many bacteria, but it does not sterilize food.
Certain microorganisms can survive refrigeration, and some can continue growing slowly at low temperatures.
Food that was contaminated before refrigeration may remain unsafe even after it has been chilled.
Similarly, cooked food left at room temperature for too long may become unsafe before it is placed in the refrigerator.
The storage history matters as much as the final appearance.