Science
UK study detects trace fungal toxins in all tested plant-based meat and milk alternatives
Researchers found low levels of mycotoxins in 212 plant-based products, with concentrations remaining within recommended safety guidelines.
The short version
- A survey by the University of Parma and Cranfield University detected naturally occurring fungal toxins in all 212 plant-based meat and beverage products tested from UK stores.
- Every sample contained at least one of 19 mycotoxins, though all measured levels remained below recommended EU regulatory guidelines.
- Researchers raised concerns about potential long-term cumulative exposure for individuals consuming diets heavily reliant on plant-based alternatives.
- Study authors called for improved risk assessments and updated monitoring standards for multi-ingredient plant products.
Key facts
- Researchers analyzed 212 plant-based meat alternatives and plant-based beverages purchased from UK stores, finding at least one of 19 mycotoxins in every sample.[ScienceDaily]
- All measured mycotoxin concentrations in the study remained below recommended EU guideline levels.[ScienceDaily]
- The study was led by the University of Parma in Italy and coauthored by researchers at Cranfield University in the UK.[ScienceDaily]
- The findings were published in the peer-reviewed journal Food Control and funded through the EU's Horizon Europe FunShield4Med project.[ScienceDaily]
What remains uncertain
- The long-term health effects of cumulative exposure to low levels of mycotoxins through plant-heavy diets remain under evaluation.[ScienceDaily]
Sources
- Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxinsScienceDaily - Science