A new study found a high prevalence of mycotoxins in plant-based products in the UK. Although they were typically present at levels below EU regulatory limits (for cereals and related commodities), the findings raise concerns about cumulative exposure.

Mycotoxins—formed by fungi in foods like wheat, corn, and barley—pose significant health risks to humans, affecting the endocrine and immune systems, damaging the liver and kidneys, contributing to cancer, and affecting fetal development. Recent estimates suggest that approximately 25 percent of crops exceed EU regulatory limits for mycotoxins, with contamination occurring at levels above detectable limits in up to 60–80 percent of crops.

To better understand the UK population’s exposure to mycotoxins through plant-based products, which are often formulated with foods at a high risk of contamination, researchers collected 212 plant-based products (92 meat alternatives and 120 beverages) from retailers in the UK. The samples were analyzed using liquid chromatography coupled to mass spectrometry in tandem (LC-MS/MS) to determine the occurrence and co-occurrence of 19 mycotoxins. The study, published in Food Control, was conducted by researchers from the University of Parma, the University of Valencia, and Cranfield University.

Mycotoxin Prevalence in Plant-Based Meat Alternatives vs. Beverages

All sampled products were contaminated by at least one mycotoxin, with frequent co-occurrence of multiple mycotoxins.

Plant-based meat alternatives contained a high prevalence of emerging Fusarium toxins, ranging from 93–99 percent for enniatins (ENNs) and beauvericin (BEA). The prevalence of Alternaria toxins was also significant, ranging from 75–86 percent for alternariol (AOH), alternariol monomethyl ether (AME), and tentoxin (TEN).

Among meat alternatives, legume-based and mixed cereal–legume products were the most affected, with frequent detection of aflatoxins, high occurrence of Fusarium toxins, and the presence of deoxynivalenol (DON). Notably, aflatoxins—classified as Group 1 carcinogens by the World Health Organization (WHO)—were found in up to 82.6 percent of the meat alternatives analyzed, with a higher prevalence (up to 66.7 percent) in legume-based products.

Similarly, BEA, ENN B, and ENN A were frequently found in the sampled plant-based beverages, with prevalence ranging from 72–100 percent. Soy-based beverages were characterized by a significantly high prevalence of ochratoxin A (OTA) at 90 percent.

In general, all mycotoxins were found in significantly higher concentrations in the plant-based meat alternatives compared to the beverages, likely due to meat alternatives containing a mixture of ingredients that are commonly contaminated with mycotoxins (i.e., cereals and legumes).

Concerns About Cumulative Exposure 

Even though quantified occurrence values were below regulatory levels, the high prevalence of mixtures including aflatoxins, OTA, Fusarium, and Alternaria toxins, indicates that cumulative exposure may pose health concerns.

Based on their findings, the researchers stress the importance of extending mycotoxin monitoring efforts to include the raw primary commodities used in the formulation of plant-based products. The data also provides a foundation for assessing mycotoxin dietary exposure and conducting accurate risk assessments in the UK.