Researchers in Thailand tested 180 yogurt samples from supermarkets to check for a harmful substance called AFM1, which comes from mold that can contaminate cow feed. They found this toxin in a small number of yogurts, but at very low levels that are considered safe by international health standards. The study suggests that while the risk to people eating yogurt is very low, children may be slightly more vulnerable than adults. The good news is that the yogurt sold in stores appears to be relatively safe, though health officials should continue monitoring dairy products to keep them that way.
The Quick Take
- What they studied: Whether a toxic substance produced by mold (called AFM1) is present in yogurt sold in Bangkok supermarkets, and whether eating this yogurt could harm people’s health.
- Who participated: 180 plain yogurt samples randomly collected from supermarkets in Bangkok, Thailand between March and June 2024.
- Key finding: AFM1 was found in 12 out of 180 yogurt samples (about 7%), but at very low levels (0.031 to 0.048 micrograms per kilogram) that are well below safety limits set by international health organizations.
- What it means for you: The yogurt you buy at the supermarket appears to be safe to eat. The amount of this toxin found is so small that it poses minimal health risk for most people, though children should be monitored as they may be slightly more sensitive.
The Research Details
Researchers collected 180 yogurt samples from supermarkets in Bangkok over a four-month period. They used a special laboratory method called QuEChERS (a fancy extraction technique) to pull out any AFM1 from the yogurt samples. Then they used an advanced machine called liquid chromatography-tandem mass spectrometry to detect and measure exactly how much AFM1 was present in each sample. This machine is like a super-sensitive detector that can find even tiny amounts of the toxin.
After finding the toxin levels, the researchers did a risk assessment, which means they calculated whether the amounts found could actually harm people. They looked at how much yogurt different age groups eat and estimated what health problems might result from eating yogurt with these toxin levels. They compared their findings to safety standards set by major international health organizations like the European Union and the World Health Organization.
This type of study is important because it checks whether the food we buy is actually safe. AFM1 is a real concern because it comes from mold that grows on animal feed, and it can end up in milk and yogurt. By testing actual products from stores, researchers can tell us whether we should be worried about what we’re eating. The risk assessment part is especially valuable because it doesn’t just say ’toxin found’ but actually calculates whether that amount could hurt us.
The study used validated, scientifically-proven methods to detect the toxin, which means the results are reliable. The sample size of 180 yogurts is reasonable for this type of survey. The researchers compared their findings to international safety standards, which adds credibility. However, the study only looked at yogurt in Bangkok, so results might be different in other parts of Thailand or other countries. The study was published in a peer-reviewed journal, meaning other scientists reviewed it before publication.
What the Results Show
Out of 180 yogurt samples tested, 12 samples (about 6.7%) contained AFM1. The amounts detected were very small, ranging from 0.031 to 0.048 micrograms per kilogram. To put this in perspective, these levels are well below the safety limits set by the European Union and international health experts. The researchers calculated something called a ‘margin of exposure’ (MOE), which is a fancy way of saying ‘how much safety cushion we have.’ All the yogurt samples had MOE values above 10,000, which means there’s a huge safety margin—you’d have to eat an enormous amount of contaminated yogurt to potentially have health problems.
The risk assessment showed that the chance of getting liver cancer from eating this yogurt is extremely low. The researchers calculated that for every 100,000 people eating this yogurt, somewhere between 0.000000112 and 0.000133 people per year might develop liver cancer from AFM1 exposure. These numbers are so small they’re essentially negligible. In other words, the risk is real but extremely tiny.
The study found that children are the most vulnerable population group, even though the overall risk is still very low. This is because children eat more yogurt relative to their body weight compared to adults, and their bodies may process toxins differently. The researchers noted that while all age groups have low risk, continuous monitoring of dairy products is important to catch any problems before they become widespread.
This study builds on earlier research that found AFM1 in raw milk in Thailand. By testing yogurt specifically, it shows that the yogurt-making process doesn’t eliminate the toxin but also doesn’t seem to increase it significantly. The findings are consistent with international research showing that AFM1 contamination in dairy products is relatively uncommon when proper food safety practices are followed. The toxin levels found in this study are similar to or lower than what other countries have reported.
The study only looked at yogurt from Bangkok supermarkets, so the results may not represent yogurt from other parts of Thailand or from different types of stores like local markets. The study only tested plain yogurt, so flavored or specialty yogurts might have different results. The samples were collected during one specific season (March to June), so contamination levels might vary at different times of year. The study didn’t identify which specific yogurt brands had contamination, so consumers can’t target their choices based on brand. Finally, the study measured current contamination but didn’t track whether levels are increasing or decreasing over time.
The Bottom Line
Based on this research, there is no need to stop eating yogurt. The contamination levels found are far below safety limits, and the health risk is extremely low. Continue eating yogurt as part of a healthy diet for its protein and nutrient benefits. Parents should not be alarmed about giving yogurt to children, though it’s always good practice to buy from reputable stores and check expiration dates. Health authorities should continue monitoring dairy products regularly to ensure safety standards are maintained. Confidence level: High—the findings are clear and based on solid scientific methods.
Everyone who eats yogurt should know this research shows it’s safe. Parents of young children may find this especially reassuring since children eat more yogurt relative to their body size. People with liver disease or compromised immune systems might want to be extra cautious, though the risk is still very low. Food safety officials and dairy producers should care about this research as it shows the importance of monitoring and controlling mold in animal feed. People who are very concerned about food safety will appreciate knowing that testing is being done.
There is no timeline for benefits because this isn’t about gaining a health benefit—it’s about avoiding harm. The good news is immediate: the yogurt you buy today appears to be safe. If contamination were to increase in the future, it would take ongoing exposure over months or years for health problems to potentially develop, which is why long-term monitoring is important.
Want to Apply This Research?
- Track yogurt consumption weekly by brand and type. Note the date purchased and store location. This helps create a personal record of yogurt intake and can be correlated with any health concerns, though the risk is very low.
- No behavior change is necessary based on this research. Users can continue eating yogurt as normal. If users want to be extra cautious, they could set a reminder to rotate between different yogurt brands to minimize exposure to any single source of potential contamination.
- Set a monthly reminder to check food safety news for any yogurt recalls or contamination alerts in your region. Keep a simple log of which yogurt brands you purchase and from which stores. This creates awareness without requiring any dietary changes.
This research suggests that yogurt sold in Bangkok supermarkets contains very low levels of AFM1 that pose minimal health risk. However, this study only tested yogurt in one city during one season, so results may vary in other locations or times. This information is for educational purposes and should not replace advice from your doctor or healthcare provider. If you have concerns about food safety or have experienced symptoms you think might be related to food contamination, consult a healthcare professional. Pregnant women, young children, elderly individuals, or people with compromised immune systems should discuss any dietary concerns with their healthcare provider. This research does not constitute medical advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.