Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxins
A study by the University of Parma found that all 212 tested plant-based meat alternatives and beverages in the UK contained mycotoxins, toxic compounds from fungi. While levels were below EU guidelines, researchers warn that long-term exposure could pose health risks, including liver damage and cancer. Experts urge improved monitoring of mycotoxins in plant-based foods.