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.
Hundreds of popular vegan and vegetarian foods may contain an unwanted extra ingredient: toxins naturally produced by fungi.
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.