Low levels of poisonous toxins found in ‘almost all’ plant-based meat alternatives
Researchers studying plant-based food and drink in the UK have identified the “prevalence” of mycotoxins in hundreds of products sold in supermarkets.
Each of the 212 products they tested, including meat and dairy substitutes for burgers, vegetarian chicken nuggets and vegan sausages, as well as oat, almond and soy-based milks, were found to contain at least one of 19 different types of mycotoxins.
Mycotoxins are naturally occurring toxic compounds produced by fungi and pose little risk in small amounts; However, the researchers warned that a diet containing predominantly meat and dairy products “can lead to a cumulative build-up of mycotoxins and can potentially lead to health problems if not properly managed.”
The team behind the research It was published in the magazine Food Control He said: “In very severe cases, mycotoxin exposure can cause health problems such as liver and kidney damage, immune system suppression and cancer.”
Mycotoxins are routinely found in plant-based foods because the raw materials used to make them, such as grains, legumes, and seeds, can be subject to mold during cultivation and storage.
The research team, which included academics from the University of Parma in Italy and Cranfield University in Bedford, said that although they detected a range of mycotoxins in all plant-based alternatives, the levels of mycotoxins in the UK foods they tested were lower than recommended EU guideline levels, reflecting the “high quality standards of the UK food industry”.
The research highlights that consumption of plant-based alternatives to dairy and meat has increased sharply, but research into exactly what people are eating and its possible health effects has not kept pace.
“The European market for plant-based products has experienced unprecedented growth in recent years,” the team said, adding: “While the environmental and nutritional benefits of increased consumption of plant-based products are well-established, gaps remain in safety assessments and, more specifically, regarding the formation of potential unregulated contaminants.”
“There are only a few studies investigating the prevalence of mycotoxins. [plant-based meat alternatives] And [plant-based beverages]”A clearer picture of mycotoxin formation in plant-based foods is still lacking,” they said.
Andrea Patriarca, senior lecturer in mycology at Cranfield University, said: “Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be afraid or deterred from enjoying a variety of products.”
“However, as there are no established regulations to monitor mycotoxins, a significant concern arises when new foods enter the market. Data from our research helps food safety agencies assess risks, especially in complex, multi-ingredient products.”
He added: “We are currently collaborating with the University of Parma to assess the risks faced by the population due to different dietary habits. Our aim is to provide advice to policy makers and raise awareness among vulnerable consumers.”
Research It was published in the magazine Food Control.
