A survey of 212 plant-based meat and drink alternatives from UK shelves found at least one naturally occurring fungal toxin (mycotoxin) in every single product. Most levels, however, were below EU limits.
What was found
Researchers from the University of Parma and Cranfield University tested burgers, vegetarian chicken pieces, vegan sausages as well as oat, almond and soy drinks. All 212 products contained at least one of 19 mycotoxins, many even several. Common toxins include aflatoxins, ochratoxins and fusarium toxins, which in higher amounts have been linked to liver and kidney damage, weakened immunity and, in some cases, cancer.
Why it happens
Mycotoxins are especially common in plant-based products because many of their ingredients – grains, legumes and seeds – can be exposed to mould while being grown or stored.
Putting it in context
Most measured levels were below current EU limits for traditional foods. For any single case there is no cause for alarm; but with very high consumption of such products, cumulative intake could pose a risk, the researchers say – a case for further monitoring. The study was published in the journal Food Control.
Sources: ScienceDaily, Cranfield University.
