Dietary toxins refer to any substances present in food that can cause harm or illness when consumed. These may include pesticides, heavy metals such as lead and mercury, natural toxins found in certain plants or animals, and other contaminants. Dietary toxins can be ingested through various routes including consumption of contaminated food products, water, or soil. Exposure to these substances may result in acute or chronic health effects ranging from mild discomfort to severe illness or even death. To minimize the risk of exposure to dietary toxins, it is essential to practice good hygiene and food safety measures such as washing fruits and vegetables thoroughly before consumption, cooking meat properly, avoiding cross-contamination in the kitchen, and choosing organic or pesticide-free products when possible.