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Getting the latest healthcare news for you
Every one of 212 plant-based meat alternatives and beverages tested in the UK contained at least one naturally occurring fungal toxin, a new study found. While levels stayed below EU safety guidelines, researchers warn that a fully plant-based diet could lead to concerning cumulative toxin exposure over time. Experts are now calling for better monitoring and regulation of mycotoxins in these increasingly popular foods.
A sweeping survey of plant-based foods sold in UK stores has turned up an unwelcome finding: every single one of 212 products tested — from vegan burgers and sausages to oat, almond, and soy milks — contained at least one mycotoxin, a toxic compound naturally produced by fungi. The study, led by the University of Parma and co-authored by Cranfield University, detected up to 19 different mycotoxins across the product range.
The good news? Levels in all products remained below EU recommended safety guidelines, reflecting strong quality standards in the UK food industry. The concern, however, is cumulative: researchers warn that people following an entirely plant-based diet could be regularly exposed to low-level mycotoxins that add up over time, potentially raising health risks including liver and kidney damage, immune suppression, and cancer.
By the Numbers
Why it matters: As plant-based diets grow in popularity, the absence of specific regulations monitoring mycotoxins in these products is a gap that experts say urgently needs addressing. Researchers are now working with policymakers to improve risk assessments and protect vulnerable consumers.
