Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Credit: Getty Images. EatingWell design.
Key Points
Some foods may be exposed to contaminants during growing, harvesting and storage.
One category of contaminants that’s of growing interest among researchers is mycotoxins.
Mycotoxins were found in all foods tested, but the levels were still safe to consume.
Though there are certainly ways to eat a healthy diet with meat and animal products, plant-forward eating patterns are growing in popularity—and their health benefits are backed by lots of research. Whether motivated by health goals, environmental concerns, animal welfare or simply a desire to eat more plants, more Americans are incorporating plant-based foods into their diets than ever before.
Like most food products, plant-based foods can be exposed to contaminants throughout the growing, harvesting, processing and storage process. Some of these contaminants—such as pesticide residues, heavy metals and naturally occurring toxins—have received increased attention as people become more interested in where their food comes from and how it’s produced.
One category of contaminants of growing interest among researchers is mycotoxins. Mycotoxins are naturally occurring compounds produced by certain molds and fungi that can develop on crops before harvest or during storage. They have been identified in a wide range of foods, including grains, legumes, nuts and spices. Because many plant-based foods rely heavily on these ingredients, scientists have started to investigate whether mycotoxins may also be present in products like plant-based burgers, meat alternatives and non-dairy beverages.
While it’s almost impossible to avoid mycotoxins entirely, scientists continue to study how much exposure people get through food and whether certain foods may contribute more than others. A new study published in Food Control analyzed more than 200 plant-based products sold in the United Kingdom to assess the presence of 19 different mycotoxins and better understand how common these compounds may be in today’s plant-based food supply.
How Was the Study Conducted?
To investigate the occurrence of mycotoxins in plant-based products, researchers collected samples from several major retailers in the UK between January and February 2024. In total, the study included 212 products, consisting of 92 plant-based meat alternatives and 120 plant-based beverages.
The researchers wanted to better understand how common mycotoxins were in these products, which types of products tended to contain the highest concentrations and which mycotoxins appeared most frequently.
The plant-based meat alternative products were grouped according to their primary ingredients and classified as cereal-based meat alternatives, legume-based meat alternatives, legume- and cereals-based meat alternatives or legume- and vegetables-based meat alternatives. Meanwhile, the plant-based beverages were also categorized by their main ingredient as oat-based, nut-based and soy-based.
Once all the products were grouped, researchers prepped and then analyzed each sample for the presence of 19 different mycotoxins, including aflatoxins, ochratoxin A, zearalenone and fumonisins. They used highly sensitive laboratory techniques capable of detecting very small amounts of mycotoxins. This allowed them to compare contamination levels across different types of plant-based food products.
What Did the Study Find?
The researchers found that all 212 products assessed—including both plant-based meat alternatives and beverages—contained at least one of the 19 mycotoxins tested for.
While the levels in each product were generally below European Union maximum levels, mycotoxins were detected throughout the 212 plant-based products. Further, researchers also identified the co-occurrence of multiple mycotoxins across many products. They hypothesized that the wide variety of mycotoxins detected likely reflects the complex ingredient profiles of many plant-based foods, with grains, legumes, vegetables and spices each representing potential sources of fungal contamination.
The findings also suggest that mycotoxin concentrations were generally higher in plant-based meat alternatives than in plant-based beverages, specifically in meat alternative products made mostly with legumes or legumes and grains. This, again, is likely related to the various ingredients used to make many plant-based food products.
Although the concentrations detected in each of the products were generally low, the researchers noted that the widespread presence of multiple mycotoxins highlights the importance of considering overall exposure among consumers as well as potential interactions between the co-occurring compounds. Researchers concluded that food manufacturers should prioritize mycotoxin management in plant-based products as part of their food safety systems.
How Does This Apply to Real Life?
These findings add to a growing body of research that suggests that mycotoxins are present at low levels across the food supply, particularly in foods made from grains, legumes and nuts. However, it’s important to keep in mind that while mycotoxins were detected in all products tested, the concentrations were generally below current safety limits set by regulatory authorities.
This matters because these established limits are part of a broader global food safety system. The World Health Organization (WHO), together with the Food and Agriculture Organization, helps evaluate the health risks of mycotoxins and establish international standards used by governments to regulate food safety. These standards set very low allowable levels in food products for certain mycotoxins due to their potential toxicity. In other words, while mycotoxins can occur naturally in a wide range of foods, the food supply is actively monitored and regulated to keep consumers safe.
From a practical standpoint, these findings don’t mean you need to avoid plant-based foods. Instead, they highlight the importance of ongoing food safety practices and a varied diet. According to the WHO, there are simple steps you can take to help reduce your exposure to mycotoxins:
Store food properly. Keep foods in cool, dry locations and protect them from insects and excess moisture.
Avoid visibly damaged products. Damaged cans, boxes or packaging can lead to compromised foods that are more susceptible to mold growth.
Use foods within a reasonable timeframe. Long storage periods can increase the opportunity for mold growth.
Eat a varied diet. Consuming a diverse range of foods may help reduce exposure to mycotoxins from any single source while also supporting overall nutrition.
Our Expert Take
In this new study published in Food Control, researchers detected mycotoxins in every food product tested—however, the concentrations were generally below current EU safety limits. While the findings highlight the widespread presence of mycotoxins in the food supply, they don’t suggest that you need to completely avoid plant-based foods. Options like whole grains, legumes and nuts offer plenty of health benefits and remain important parts of a balanced, healthy eating pattern. Rather than eliminating these foods, focus on food safety habits—including storing food safely, purchasing food from reputable sources and eating a varied diet.
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