A systematic review of natural toxins occurrence in plant commodities used for plant-based meat alternatives production

The ongoing shift from traditional diets to plant-based meat alternatives is governed by the friendly-character related to consumers' health and environment. However, the beneficial aspects of meat alternatives overshadow the possible adverse effects that accompany them. The present systematic review shows that the contamination of the most common plant-based meat alternatives, soybean, chickpea, pea, and seitan with mycotoxins is understudied or not studied at all. Even though they are toxic and were found in soy-based food, tropane and beta-carboline alkaloids contamination data in plant-based meat alternatives is also lacking. Mycotoxin mixtures that can have additive or synergistic toxic effects have been found in multiple soy-based food, revealing the high risk that consumers expose themselves to. To better understand the risks that come along with the shift to plant-based meat diets, future research is needed regarding contamination data of plant-based meat alternatives with natural toxins. Maximum limits for contaminants found in plant-based meat alternatives need to be established by the European Commission in order to ensure consumers' food safety.

Automated summary

The ongoing shift from traditional diets to plant-based meat alternatives is driven by the friendly characteristics related to consumers' health and environment. However, the potential adverse effects of plant-based meat alternatives, such as contamination with mycotoxins and other toxic substances, have not been sufficiently studied. Future research is needed to understand the risks associated with plant-based meat diets and establish maximum limits for contaminants to ensure food safety for consumers.