Plant-based meat and milk alternatives found to contain low levels of toxic compounds linked to 'liver damage and cancer', research finds

Scientists from Cranfield University and the University of Parma have discovered that naturally occurring fungal toxins were present in almost every single plant-based food and drink product they examined from British supermarkets.

The joint research team analysed 212 meat and dairy alternatives, including vegan burgers, vegetarian chicken pieces, plant-based sausages, and non-dairy milks made from oats, almonds and soya.

Their findings, published in the journal Food Control, revealed each product contained at least one of 19 different mycotoxin varieties.

The comprehensive study represents a significant examination of these increasingly popular food items sold across UK retail outlets.

Mycotoxins are poisonous compounds which occur naturally and are produced by fungi, posing minimal danger when consumed in small amounts.

These contaminants typically appear in plant-based foods because their constituent ingredients - grains, legumes and seeds - may encounter mould during growing and storage processes.

However, the researchers cautioned that individuals whose diets rely heavily on meat and dairy substitutes "could lead to a cumulative build-up of mycotoxins, potentially resulting in health problems if not managed properly".

The research team warned that severe cases of mycotoxin exposure can trigger serious medical conditions.

"In very serious cases, mycotoxin exposure can cause health issues like liver and kidney damage, immune system suppression, and cancer," they said.

Despite the widespread presence of these fungal compounds, the Anglo-Italian research team found that contamination levels in British products remained beneath recommended EU thresholds, which they said reflected "the high-quality standards of the UK food industry".

The study underscores how the booming market for plant-based alternatives has outstripped scientific scrutiny of potential health implications.

"The European market for plant-based products has experienced unprecedented growth in recent years," the researchers noted, whilst observing that "gaps are still present in their safety assessment, and more specifically regarding the occurrence of potential unregulated contaminants".

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Limited existing research means a comprehensive understanding of mycotoxin prevalence in these foods remains elusive.

Andrea Patriarca, a senior lecturer in mycology at Cranfield University, emphasised that consumers need not be alarmed by these findings.

"Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products," she said.

Nevertheless, she highlighted a pressing regulatory concern: "A significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins.

"The data from our research helps food safety organisations in assessing risks, particularly in complex multi-ingredient products."

Dr Patriarca confirmed ongoing collaboration with the University of Parma aims to "advise policymakers and raise awareness among vulnerable consumers".

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