A comprehensive survey of plant-based meat alternatives (PMBAs) and plant-based beverages (PBBs) sold in the UK has revealed the pervasive presence of mycotoxins, toxic compounds naturally produced by fungi. Researchers from the University of Parma in Italy and Cranfield University analyzed 212 products, including burgers, vegetarian chicken pieces, vegan sausages, and oat, almond, and soy-based milks, and found that every product tested contained at least one of 19 different mycotoxins, with some containing multiple varieties. The study underscores the potential for mycotoxin exposure through common plant-based food consumption.

Despite the widespread detection of mycotoxins, the levels measured in the UK products were below the recommended EU guideline levels, reflecting the high quality standards maintained by the UK food industry. However, the researchers caution that repeated exposure to small amounts of mycotoxins over time could accumulate and potentially lead to health concerns, including liver and kidney damage, immune system suppression, and cancer. The findings aim to provide data for estimating dietary exposure and improving risk assessments for UK consumers, while also highlighting the need for better regulation and management of mycotoxins in novel food products. [Source: https://www.sciencedaily.com/releases/2026/08/260828005216.htm]

This is a summary. Read the original at sciencedaily.com.