Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxins
Every one of 212 plant-based meat alternatives and drinks tested in the UK contained at least one naturally occurring fungal toxin, though concentrations remained below recommended EU guideline levels. Researchers say the bigger question is whether regularly eating large amounts of these foods could lead to potentially concerning cumulative exposure over time.
An extensive examination of plant-based foods and drinks sold in the United Kingdom has uncovered a concerning presence of mycotoxins, toxic substances produced by fungi, in these products. The investigation, conducted by researchers from the University of Parma and Cranfield University, analyzed 212 different plant-based meat substitutes (PMBAs) and plant-based beverages (PBBs) available in UK stores.
Each product examined contained at least one of 19 types of mycotoxins, with some containing multiple. The study, which was part of the Horizon Europe FunShield4Med project, focused on a variety of common UK items such as burgers, vegetarian chicken pieces, vegan sausages, and milk alternatives made from oats, almonds, and soy.
Mycotoxins can often be found in plant-based products due to the potential for mould exposure during growth or storage of ingredients like grains, legumes, and seeds. However, the levels of these toxins detected in the UK products were found to be below the recommended EU guidelines, suggesting that the high-quality standards maintained by the UK food industry are effective in this regard.
While the immediate health risk from consuming a single product appears to be low, the study warns that the cumulative effect of repeated exposure to small amounts of mycotoxins through a predominantly plant-based diet could potentially pose long-term health risks. These could include liver and kidney damage, immune system suppression, and an increased risk of cancer.
The researchers emphasize that while it's impossible to completely avoid mycotoxins, which are naturally occurring in many foods, there's less cause for concern when a variety of products are consumed. However, they express worry about new food products entering the market due to the lack of established regulations to monitor mycotoxins.
The research provides valuable data for estimating dietary exposure and improving risk assessments for consumers in the UK. The findings are published in the Food Control journal, and the study was funded by the European Union through the FunShield4Med project.
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