Is plant-based food necessarily healthier? A new study that examined more than 200 plant-based products found that all of them contained fungal toxins. In most cases the levels were low, but the researchers point to a broader point: The more processed and complex the food is: The greater the possibility of exposure to various contaminants.
In recent years, supermarket shelves have been filling up with more and more plant-based products – vegan burgers, oat milk and various meat substitutes. For many, they are perceived as a healthier, more natural and even more environmentally friendly choice. But a new study that examined hundreds of such products found that all of them contained fungal toxins originating from the agricultural crops from which they are produced. What is the significance of this finding, and is there a simple way to reduce exposure?
What are mycotoxins?
Mycotoxins are toxic substances produced by certain fungi that grow on agricultural crops such as grains, legumes and nuts.
These toxins can appear during the growth of the plant in the field, during storage or in the processing stage. Some of them have been linked to significant health effects, including:
● Liver damage
● Damage to the immune system
● Hormonal disorders
● Damage to the central nervous system
● Cancer
For example, aflatoxins are defined as definite carcinogens in humans according to the International Agency for Research on Cancer.
How was the study conducted?
In the study, which was published in the journal Food Control, 212 plant-based products purchased from major food chains in the United Kingdom were examined.
The products included:
● 92 plant-based meat substitutes (such as vegan burgers and sausages)
● 120 plant-based beverages, including oat milk, almond milk and soy milk
The researchers tested for the presence of 19 different mycotoxins.
The results were surprising:
● At least one toxin was found in all products
● In some cases, several toxins were found together in the same product
However, it is important to emphasize that in most cases the concentrations were still below the existing limits for raw materials such as grains.
Who are the most dangerous?
One of the interesting findings in the study was that plant-based meat substitutes tended to contain higher concentrations of mycotoxins compared to plant-based beverages.
A possible explanation for this is related to the composition of the products. Meat substitutes are often very complex technologically. Some of them contain a long list of ingredients including grain flours, proteins from legumes such as soy or peas, vegetable oils, extracts and spice blends.
When one product combines a large number of ingredients from different agricultural sources, each of them may bring with it small levels of mycotoxins. The combination of all these ingredients can lead to a situation in which several different toxins are present together in the final product.
In contrast, plant-based beverages usually contain fewer ingredients and sometimes a relatively small percentage of the raw material itself, which may explain why the toxin levels found in them were lower.
One of the prominent findings in the study was a high prevalence of certain toxins in oat-based beverages.
These toxins: HT-2 and T-2, are produced by fungi of the Fusarium type, which are known to contaminate oat crops in Europe.
Even after dilution of the raw material in the beverage production process, the researchers still found measurable concentrations of toxins.
The more serious problem: Combination of toxins
According to the researchers, the main concern is not necessarily a single toxin, but a combination of several mycotoxins in the same food.
Previous studies have found that certain combinations of toxins can act together in a synergistic manner and increase their toxic effect.
However, most food safety regulations still examine each toxin separately.
Currently, there are legal limits in Europe for mycotoxin levels in grains and certain foods. But plant-based meat and dairy substitutes are not defined as target products in this regulation.
The researchers suggest expanding monitoring systems to these products as well and better examining the raw materials from which they are produced.
And what does this mean for consumers?
The researchers emphasize that there is no need to avoid plant-based products following the study. In most cases, the levels of mycotoxins found were still low and met the existing safety limits for the raw materials from which they are produced.
However, the findings raise a broader point regarding the way many modern foods are produced, especially plant-based meat substitutes. These products are often particularly complex industrial products, some of which contain a long list of ingredients including grain flours, proteins from legumes, vegetable oils, extracts and spice blends.
When one product contains many ingredients from different agricultural sources, each ingredient may bring with it potential exposure to fungal toxins. Therefore, the greater the number of ingredients, the greater the likelihood of the presence of several mycotoxins together in the same food.
In recent decades, there has been growing recognition that a healthy diet is not measured only by the source of the food: Plant-based or animal-based, but also by the degree of processing.
Many dietary patterns considered healthier are based on a simple principle: Preference for natural and whole foods as much as possible. These patterns usually include a wide variety of vegetables, fruits, quality protein sources, natural fats and foods that have undergone only minimal processing.
Different dietary approaches as well, including patterns inspired by evolutionary or “paleo” nutrition, emphasize the same approach, preference for whole and simple foods over complex industrial products designed to imitate the appearance or texture of natural food.
Ultimately, the main lesson from the study may not necessarily be related to the question of whether the food comes from plants or animals, but rather to how close it is to its natural state. The simpler, more whole and less processed the food is, the greater the chance that it will also be more nutritious and less exposed to contaminants created along the industrial production chain.
Dr. Dalit Draiman-Medina is an expert in family medicine and integrative and functional medicine