Maternal exposure to fumonisins has been identified as a significant risk factor for the development of cleft lip and palate in newborns. Why is it important to address this issue? In Mexico, corn is a staple food in the daily diet, especially in rural communities, where it serves as the foundation of nutrition and a primary food source for many families. Unfortunately, this makes these populations more vulnerable, as their constant exposure to contaminants such as fumonisins may increase the risk of congenital malformations like cleft lip and cleft palate.

Fumonisins are a group of mycotoxins that contaminate corn, produced primarily by the fungi Fusarium moniliforme and Fusarium proliferatum during crop cultivation and grain storage. These mycotoxins can have significant adverse effects on health, especially in vulnerable populations. In particular, studies have documented that when pregnant women consume corn contaminated with fumonisin B1 during the early stages of pregnancy, there is an increased risk that the baby may develop conditions such as cleft lip and cleft palate.

Cleft lip and palate are multifactorial congenital defects that occur when a baby’s lip or oral cavity does not develop properly during pregnancy. This condition can lead to various complications, including difficulty speaking and feeding, which may persist not only during childhood but also later in life, even into adulthood.

It is essential to consider strategies to reduce the incidence of this birth defect. The key message to share is the importance of minimizing exposure to mycotoxins by implementing improved agricultural practices. These strategies should include identifying biomarkers of exposure, characterizing the mechanisms of toxicity involved, and improving maternal nutrition. Each of these steps plays a vital role in preventing cleft lip and cleft palate, contributing to a healthier future for newborns and their families.