Every one of 212 plant-based meat alternatives and drinks tested in the United Kingdom contained at least one naturally occurring fungal toxin, according to a new study. While all concentrations remained below recommended European Union guideline levels, researchers say the findings raise a broader question about whether regular consumption of these products could lead to potentially concerning cumulative exposure over time.
The study, which examined a wide range of plant-based burgers, sausages, nuggets, and beverages, found that mycotoxins — toxic compounds produced by certain molds and fungi — were present in every single sample. The toxins can develop during crop cultivation, storage, or processing, and are not entirely eliminated by standard food manufacturing methods.
Although none of the individual samples exceeded the EU's recommended safety thresholds, the researchers emphasized that current guidelines are designed for single-food exposure. People who regularly eat large amounts of plant-based meat alternatives, or who combine them with other mycotoxin-containing foods such as cereals, nuts, or coffee, could accumulate higher total exposure than regulators currently account for.
The findings add a new layer to the ongoing debate about the nutritional and safety profile of plant-based meat alternatives, which have grown rapidly in popularity as consumers seek to reduce meat consumption for health, environmental, or ethical reasons. The products are often marketed as healthier and more sustainable than animal-based meats, but their long-term health effects remain less thoroughly studied than those of traditional foods.
Mycotoxins are a diverse group of naturally occurring toxins that can cause a range of adverse health effects depending on the type and dose. Some are known to be carcinogenic, while others can affect the liver, kidneys, or immune system. Chronic low-level exposure is considered a particular concern because the effects may accumulate over years or decades.
The researchers noted that the presence of mycotoxins in plant-based products is not necessarily a reason for consumers to avoid them, but rather a signal that more comprehensive testing and regulation may be needed. They called for further research into the combined effects of multiple mycotoxins and for food safety authorities to consider cumulative exposure in future risk assessments.
The study also highlighted the need for better monitoring of the supply chain, from raw agricultural ingredients to finished retail products. Because mycotoxin contamination can vary by season, region, and storage conditions, regular testing is essential to ensure that safety levels remain within acceptable bounds.
For now, the authors conclude, the findings should not be read as a warning against plant-based diets, but as a reminder that all foods carry some level of natural contaminants. The key question, they argue, is not whether mycotoxins are present, but whether the amounts people typically consume pose a meaningful health risk over a lifetime.
