Poisonous Mycotoxins Found in Plant-Based UK Foods and Drinks

mycotoxins, plant-based foods, vegan, vegetarian

June 24, 2026
1:11 am

Plant-based foods have gained popularity in recent years as healthier, more ethical dietary choices. As such, it feels like a slap in the face to discover that they may be causing severe health issues. A recent study on 212 plant-based foods and drinks from across the UK made some very troubling findings. Each and every item — from vegetarian and vegan sausages, burgers, and nuggets to dairy substitutes — contained at least one of 19 different mycotoxins[1].

What are Mycotoxins?

Mycotoxins are toxic chemical compounds created by various types of fungi (molds). They’re most commonly found on cereal crops, nuts, and legumes, but can also be found on spices and dried fruits.
The most common types include:

Fumonisins – Most often found in cereal grains and corn, it’s caused by Fusarium mold, which is the pathogen that causes wilt in food crops. It also includes Zearalenone, found on corn, barley, rye, wheat, oats, and sorghum.
Trichothecenes – These are also produced by Fusarium. It’s most often found in cereal crops, and causes autoimmune and digestive issues when and if ingested or inhaled.
Aflatoxins – Many of these toxins are extremely carcinogenic. The Aspergillus mold is most often found in tree nuts, peanuts, and corn, and seed-based spices.
Ochratoxin A – This can be found in coffee beans, dried fruit, and cereal grains, and is produced by Aspergillus and Penicillium.

These spores grow naturally on food crops grown indoors, and can also flourish in storage. People are affected by them when they accidentally inhale mold spores or eat contaminated food.

Plant-based meat and dairy alternatives have grown in popularity in recent years, as people are choosing more ethical diets and lifestyle choices. The horrifying cruelty of the meat and dairy industries, as well as their impact on climate change acceleration, have encouraged millions to choose plant-based diets. As a result, countless individuals replace their burgers, chicken nuggets, milk, and cheese with vegan alternatives. These mimic the animal-based flavors and textures, but without killing or exploiting any animals.

Unfortunately, it appears that an astonishing amount of vegan meat and dairy alternatives contain these pathogens.

Why Are So Many of These Toxins in Plant-Based Foods?

The majority of plant-based foods and drinks are made from grains, legumes, and nuts. All of these base ingredients are frequently contaminated with the mycotoxins listed above.

Researchers found that the mycotoxin concentrations were highest in vegan meat alternatives. These are made primarily with legumes, or a combination of legumes and grains. For example, vegan chicken and sausage products in the UK are mostly composed of wheat gluten (seitan), as well as pea, fava bean, soy, and rice proteins.
Plant-based beverages are more varied, and therefore have lower amounts of mycotoxins therein.

Mycotoxins are cold- and heat-resistant, so neither freezing nor standard cooking methods will kill them off. As a result, a meal composed of several different plant-based alternatives can contain several of them.

For example, a recipe that includes grains, vegan sausage (cooked from frozen), beans, and a gravy made with a soy- and pea-based butter alternative will have significantly higher mycotoxin concentrations than a meal prepared from a wide variety of freshly roasted and raw vegetables, olive or avocado oil, and herbs.

Are These Toxins Dangerous for Humans?

Researchers found that the mycotoxin levels in the UK plant-based foods and drinks were lower than standard EU guidelines. That doesn’t mean that they’re safe to consume on a constant basis, however.

Previous studies [2] show that these mycotoxins can accumulate in the body if consumed often. For example, this can happen if someone chooses plant-based meat and dairy alternatives for every meal, nearly every day. These products consumed in isolation pose a low risk, but a diet composed of primarily plant-based processed foods could be potentially hazardous.

Humans affected by mycotoxins can experience health symptoms similar to those of the flu. For example, they may suffer gastrointestinal distress, chills, and fever. Prolonged exposure can cause organ damage, hormonal disruption, cognitive impairment, and neurological issues. Cumulative mycotoxin build-up may lead to serious issues such as immune system dysfunction, cancer, and kidney and liver damage.

Further studies will be needed to determine how much mycotoxins affect overall health with long-term exposure. That said, researchers have determined the following:

“Our study revealed a potential risk, especially for toddlers, but also for individuals of all ages, due to Alternaria toxins. This risk exists regardless of the product category, but is particularly concerning in the case of seitan products.” [3]

Plant-Based Diversity is the Key to Health

*Image by Frames for your Heart, via Unsplash*

Ultimately, the healthiest option seems to be a healthy, varied diet that incorporates as many whole foods as possible, rather than relying too heavily on processed products. Eating a wide range of different foods is likely to reduce mycotoxin exposure significantly. Furthermore, doing do should increase nutrition and ameliorate overall health.

If you’ve been leaning too heavily on plant-based meat and dairy products, aim to diversify your diet. Drink water, herbal tea, and fruit or vegetable juices in addition to beverages made with non-dairy milks. Aim for whole foods in your meals rather than highly processed meat alternatives. Additionally, incorporate a wide range of vegetables and fruits prepared in different ways for maximum nutrient density.

No food system is completely risk-free, but a great deal of damage may be mitigated through diversified, healthy choices.

References:

Torrijos, R., Mihalache, O.A., Patriarca, A., Medina, A., Dall’Asta, C.: Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market, Food Control, Volume 183, 2026 May, 111910, ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2025.111910.
Mihalache, O.A., Torrijos, R., Dall’Asta, C.: Occurrence of mycotoxins in meat alternatives: Dietary exposure, potential health risks, and burden of disease, Environment International, Volume 185, 2024 March, 108537, ISSN 0160-4120, https://doi.org/10.1016/j.envint.2024.108537.
Schneidemann-Bostelmann S, Otting Y, Dick F, Lefever T, Asam S, Rychlik M.: Mycotoxin occurrence and risk assessment in plant-based meat, cheese, and fish alternatives based on an adapted UHPLC-MS/MS multi-method. Mycotoxin Res. 2026 Feb 3;42(1):22. doi: 10.1007/s12550-026-00636-2. PMID: 41632390; PMCID: PMC12868108.