Plant-Based Meats All Contain Fungal Toxins
A UK survey of 212 plant-based foods and drinks found every product contained at least one fungal toxin, though levels were below EU guidelines.
Every one of 212 plant-based meat alternatives and beverages tested in the UK contained at least one naturally occurring fungal toxin. The study, led by the University of Parma and co-authored by Cranfield University, found widespread mycotoxin contamination across popular vegetarian and vegan products like burgers, sausages, and oat, almond, and soy milks.
Despite the universal detection, concentrations of the 19 different mycotoxins identified remained below recommended European Union guideline levels. Researchers attribute this to the high quality standards of the UK food industry. The primary concern is not a single serving but the potential for long-term, cumulative exposure from a diet heavily reliant on these foods.
Why Toxins Are Common in Plant Foods
Mycotoxins are toxic compounds naturally produced by fungi. They are especially common in plant-based products because core ingredients like grains, legumes, and seeds can be exposed to mould during growth or storage. This makes contamination a persistent challenge for food safety systems.
Previous research indicates that repeated exposure to even small amounts of mycotoxins can accumulate over time. In severe cases, such exposure has been linked to liver and kidney damage, immune system suppression, and cancer.
Experts Advocate for Improved Monitoring
Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, emphasized that mycotoxins occur naturally and cannot be completely avoided. "As consumers, we should not be frightened or deterred from enjoying a variety of products," he stated.
However, he highlighted a significant regulatory gap. "A significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins." The research team collaborates with farmers and food companies to integrate mycotoxin management into food safety standards.
The data from this survey provides new information for estimating dietary exposure and improving risk assessments for UK consumers. The researchers are now working with the University of Parma to evaluate risks based on different dietary habits. Their goal is to advise policymakers and raise awareness among vulnerable groups.
The full research paper, "Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market," is published in the journal Food Control. This work was funded by the European Union under the Horizon Europe FunShield4Med project.
