UK Study Detects Mycotoxins in 100 Percent of Analyzed Plant-Based Products

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.