Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxins
A study of 212 plant-based meat and beverage products in the UK found that every item contained at least one fungal toxin known as a mycotoxin. While current levels remain within safety guidelines, researchers warn that a diet consisting entirely of these products could lead to harmful cumulative exposure.
Why it matters
As plant-based diets become more popular, understanding the long-term health implications of potential contaminants in processed meat alternatives is critical for public health.
A large survey of plant-based foods and beverages sold in the UK has found that mycotoxins, toxic compounds naturally produced by fungi, are widespread across vegetarian and vegan products.
Researchers analyzed 212 plant-based meat alternatives (PMBAs) and plant-based beverages (PBBs) purchased from UK stores. Every product tested contained at least one of 19 mycotoxins, and some contained several.
The study was led by the University of Parma in Italy and coauthored by Cranfield University. Researchers examined a wide range of products commonly available to UK shoppers, including burgers, vegetarian chicken pieces, vegan sausages, and oat, almond and soy-based milks.
Why Mycotoxins Appear in Plant-Based Foods
Mycotoxins can be especially common in plant-based products because many of their ingredients, including grains, legumes and seeds, may be exposed to mould while they are being grown or stored.
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