Research highlighted by Phys.org reports that nearly all plant-based meat alternatives tested contained measurable mycotoxin contamination. Plant-based meat substitutes commonly rely on soy, wheat gluten, pea protein, and other plant-derived ingredients that can harbor mycotoxins introduced during cultivation, harvest, or storage.
The finding adds to a growing body of research linking plant-forward and ultra-processed plant-based foods to elevated dietary mycotoxin exposure compared with diets dominated by animal products. Common dietary mycotoxins of concern include aflatoxin, ochratoxin A, deoxynivalenol, zearalenone, and fumonisins.
Consumers increasingly choosing plant-based meat alternatives for health, environmental, or ethical reasons may have reason to consider the broader contamination profile of these products, particularly when consumed regularly.