Researchers examining plant-based food and drinks in the UK have found a “prevalence” of mycotoxins in hundreds of products for sale in supermarkets.
Every single one of the 212 products they tested, which included meat and dairy substitutes for burgers, vegetarian chicken pieces, and vegan sausages – as well as in oat, almond and soy-based milks – was found to contain at least one of 19 different kinds of mycotoxins.
Mycotoxins are naturally occurring poisonous compounds produced by fungi, and in small quantities pose little risk. However, the researchers warned that a diet heavily made up of meat and dairy substitutes “could lead to a cumulative build-up of mycotoxins, potentially resulting in health problems if not managed properly”.
The team behind the research published in the journal Food Control said: “In very serious cases, mycotoxin exposure can cause health issues like liver and kidney damage, immune system suppression, and cancer.”
Mycotoxins are routinely found in plant-based foods because the raw ingredients used to make them – such as grains, legumes and seeds – can be exposed to mould during cultivation and storage.
Despite detecting a range of mycotoxins across all plant-based alternatives, the research team, made up of academics at the University of Parma in Italy and at Cranfield University in Bedford, said that mycotoxin levels in the UK foods they tested were lower than the recommended EU guideline levels, which they said reflected “the high-quality standards of the UK food industry”.
Consumption of plant-based alternatives to dairy and meat has risen sharply, but research into exactly what people are eating and any potential health implications has not kept pace, the research highlights.
“The European market for plant-based products has experienced unprecedented growth in recent years,” the team said, adding that “while the environmental and nutritional benefits of an increased plant-based product consumption are well-established, gaps are still present in their safety assessment, and more specifically regarding the occurrence of potential unregulated contaminants”.
“With only a few studies exploring the prevalence of mycotoxins in [plant-based meat alternatives] and [plant-based beverages], a clearer picture of mycotoxin occurrence in plant-based foods is still lacking,” they said.
Andrea Patriarca, a senior lecturer in mycology at Cranfield University, said: “Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products.
“However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins. The data from our research helps food safety organisations in assessing risks, particularly in complex multi-ingredient products.”
She added: “We are currently collaborating with the University of Parma to evaluate the risks faced by the population based on different dietary habits. Our aim is to advise policymakers and raise awareness among vulnerable consumers.”
