212种植物性肉类替代品均含真菌毒素 专家警示长期暴露风险

英国研究人员对212种植物性肉类替代品和植物性饮料进行了检测，发现每一种产品都含有至少一种真菌毒素1。这项由意大利帕玛大学主导、克兰菲尔德大学参与的研究共检测了19种真菌毒素1。虽然所有检出的毒素浓度均未超过欧盟推荐指导线水平1，但研究人员对长期累积暴露的健康风险提出了警告。

真菌毒素通常存在于谷物、豆类和种子中，可能在作物生长或储存过程中因暴露于霉菌而产生1。研究指出，长期反复摄入小剂量真菌毒素可能带来累积健康影响，严重情况下可导致肝肾损伤、免疫抑制和癌症1。克兰菲尔德大学菌学高级讲师Andrea Patriarca指出："目前没有建立的法规来监测新进入市场的食品中的真菌毒素"1，暗示现有监管机制存在漏洞。该研究已发表于《食品控制》期刊1。

British researchers have completed an analysis of 212 plant-based meat alternatives and beverages, discovering that every single product contained at least one fungal toxin from among 19 varieties examined 1. Although the concentrations of detected toxins remained below European Union guidance levels, the findings raise concerns about potential cumulative health risks from prolonged exposure 1.

Fungal toxins commonly develop in grains, legumes, and seeds when crops are exposed to mold during growth or storage 1. While current toxin levels posed no immediate threat according to existing safety standards, researchers cautioned that repeated low-dose exposure over time could accumulate in the body and potentially cause serious harm 1. In severe cases, such exposure has been linked to liver and kidney damage, immune suppression, and cancer 1.

The study was led by researchers at Italy's University of Parma in collaboration with Cranfield University 1. According to Andrea Patriarca, a senior lecturer in mycology at Cranfield University, "there are currently no established regulations to monitor fungal toxins in newly marketed food products" 1. The research was published in Food Control journal 1.