Scientists discovered that a harmful substance called AOD, which can hide in contaminated cereals and fruits, may damage your cells in unexpected ways. When researchers exposed human liver cells to this toxin, it triggered stress signals and changed how the cells handle fats, even at low doses. The toxin appears to work similarly to a naturally occurring substance in your body, but in a harmful way. While this research was done in lab cells rather than in people, it suggests we should learn more about how this food contaminant might affect human health and whether it poses real risks to people who eat contaminated foods.

The Quick Take

  • What they studied: How a toxic substance called AOD (found in moldy grains and fruits) affects human liver cells and what changes it causes inside those cells.
  • Who participated: Lab-grown human liver cells were exposed to the toxin. This was not a study with human volunteers—it was done entirely in test tubes and lab equipment.
  • Key finding: Even at very low doses where cells didn’t die, AOD changed how 24 different genes worked and disrupted the way cells handle fats called sphingolipids. The toxin also transformed into a different chemical form inside the cells.
  • What it means for you: This research suggests AOD from contaminated foods might cause problems in your body’s cells, but we don’t yet know if eating these foods actually harms people. More research in humans is needed before we can say for certain how dangerous this is.

The Research Details

Researchers grew human liver cells in laboratory dishes and exposed them to AOD, the toxic substance found in moldy foods. They then examined what happened inside these cells using advanced techniques to read which genes turned on or off, and they measured changes in the fats inside the cells. They compared the effects of AOD to another similar substance that naturally occurs in human bodies to see if they worked the same way. The scientists also tested whether a known fungal toxin could block the cell’s ability to transform AOD into different forms.

The liver is your body’s main filter for removing harmful substances, so understanding how toxins affect liver cells is crucial. By studying how AOD damages cells at the genetic level, scientists can better understand what dangers it might pose to people who accidentally eat contaminated foods. This type of research helps identify which food contaminants need more attention and regulation.

This study used modern, reliable techniques (RNA sequencing) to measure gene changes, which is considered a gold standard in research. However, the research was limited to cells in dishes, not living organisms or people. The findings are interesting but preliminary—they show what could happen, not what definitely happens in real people eating these foods. The study provides good evidence for why further research is needed.

What the Results Show

When liver cells were exposed to AOD at a dose that kept most cells alive (5 micromoles), the toxin changed how 24 genes worked. Thirteen of these genes responded the same way as they do to a naturally occurring substance in your body, suggesting AOD mimics that substance but causes problems. The toxin activated stress-response systems in cells, including pathways that normally kick in when cells don’t get enough oxygen and systems that protect against damaged DNA. The cells also showed signs of aging faster than normal, a process called senescence. Additionally, AOD disrupted how cells manage sphingolipids—special fats that are important for cell structure and communication. Specifically, the toxin increased one type of fat (hexosylceramide) while decreasing others (ceramides and sphingomyelins), which could interfere with normal cell function.

The researchers discovered that AOD doesn’t stay in its original form inside cells. Instead, the cells chemically modify it by attaching fatty acid chains to it, creating new compounds called N-acyl-AODs. This transformation appears to happen through the same enzyme that normally builds certain protective fats in cells. When researchers added a known fungal toxin (fumonisin B1) that blocks this enzyme, the transformation of AOD was prevented, suggesting this enzyme is responsible for the change.

Previous research showed that AOD is toxic to liver cells and causes them to develop bubble-like structures inside. This new study confirms the toxicity and goes deeper by showing exactly which genes and fat pathways are affected. The pattern of gene changes closely mirrors what happens when cells are exposed to a naturally occurring substance called 1-deoxysphinganine, suggesting AOD may work by interfering with the body’s normal fat-handling systems. This similarity is important because it helps explain how the toxin might cause harm.

This research was conducted only in isolated liver cells grown in dishes, not in whole living organisms or people. Lab cells may respond differently than cells in a living body. The study used relatively high doses of the toxin compared to what people might actually eat in contaminated foods—we don’t know if lower, real-world exposures would cause the same effects. The research doesn’t tell us whether these cellular changes would actually make people sick or cause long-term health problems. Additionally, the study didn’t examine how the body might break down or eliminate this toxin, which affects how much could actually accumulate in your system.

The Bottom Line

Based on this research alone, there are no specific recommendations for changing your diet. However, it supports the general advice to avoid visibly moldy foods and to store grains and cereals properly to prevent mold growth. If you’re concerned about mycotoxin exposure, focus on food safety practices like proper storage and buying from reputable sources. (Confidence level: Low—this is preliminary research that needs human studies before strong recommendations can be made.)

Food safety regulators and scientists should prioritize studying AOD’s effects in animals and eventually humans. People who work with grains or live in areas with high mold contamination might want to stay informed about this research. The general public should be aware but not alarmed—this is early-stage research that hasn’t yet shown harm in people.

We cannot predict how quickly health effects might appear based on this study. If AOD does cause problems in people, it could take months or years of exposure to notice symptoms. More research is needed to understand realistic timelines.

Want to Apply This Research?

  • Track food storage practices: Log dates when you store grains, cereals, and dried fruits, and note storage conditions (temperature, humidity, container type). This helps identify if you’re at higher risk for mold contamination.
  • Set reminders to check stored grains and cereals monthly for visible mold, off-odors, or moisture. Replace items stored longer than recommended shelf life. Use airtight containers and store in cool, dry places.
  • Create a food safety checklist in the app covering: proper storage temperatures, container types, expiration dates, and visual inspections. Review monthly to maintain consistent food safety habits that reduce mold contamination risk.

This research describes laboratory findings in isolated cells and has not been tested in humans. The results do not prove that AOD causes disease in people or that eating contaminated foods will harm you. This information is for educational purposes only and should not be used to diagnose, treat, or prevent any disease. If you have concerns about food contamination or your health, consult with a healthcare provider or contact your local food safety authority. Always follow proper food storage and handling practices to minimize mold growth.