In news that will make you clutch your veggie burger a little tighter, a new survey of plant-based foods sold in the UK has found that mycotoxins - toxic compounds naturally produced by fungi - are as common in vegan fare as disappointing holiday gifts from relatives. Researchers from the University of Parma and Cranfield University tested 212 plant-based meat alternatives and plant-based beverages purchased from UK stores, and every single one contained at least one of 19 mycotoxins. Some even had several, because why not pile on the fungal drama?

The products tested included the usual suspects: burgers, vegetarian chicken pieces, vegan sausages, and oat, almond, and soy-based milks. Mycotoxins can sneak into these foods because ingredients like grains, legumes, and seeds are prone to mould during growing or storage. It's almost like nature decided to add a little extra 'character' to your plant-based diet.

But before you swear off tofu for life, here's the silver lining: the levels found in UK products were below recommended EU guideline levels. The researchers say this is a testament to the high quality standards of the UK food industry. So, you're not going to drop dead from a single veggie sausage. The real concern is the cumulative effect - repeated exposure to small amounts of these toxins over time could add up, potentially leading to liver and kidney damage, immune system suppression, and even cancer in severe cases.

Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, reassures us: 'Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products.' That's easy for him to say - he's not the one staring at a suspicious-looking mushroom. But he does note a significant concern: new foods entering the market have no established regulations for mycotoxin monitoring. The research team is working with the food industry to improve safety standards and with the University of Parma to assess risks based on different dietary habits.

The study, published in Food Control, was funded by the European Union's Horizon Europe FunShield4Med project (Grant Agreement No 101079173). So, vegans, keep calm and carry on with your plant-based lifestyle, but maybe diversify your protein sources - your liver will thank you later.