The often highly processed nature of plant-based alternatives to meat, dairy and fish is a hot potato currently. However, new research suggests there is another reason to reach for fresh produce and pulses: chemical contaminants.
Research led by the University of Antwerp in Belgium found that ultra-processed plant-based foods are contaminated with higher levels of organophosphates, phthalates, and alternative plasticisers than their animal-based equivalents.
Plant-based cheese alternatives were the most contaminated food group – their base ingredient of coconut oil being the most likely source of contamination (fats and oils have been shown to be among the food categories most prone to both phthalate and organophosphorus flame retardant (PFR) contamination, due to their lipophilic characteristics). Processed soy products were the second most contaminated food category for both PFRs and plasticisers.
Food contact material (FCM) and industrial processing are offered up as possible contamination sources for the chemical additives. This includes contact with PVC equipment during production or food packaging during other steps in manufacturing.
In a paper for the journal Environmental Science and Technology, the experts wrote: “Industrial food processing and the migration of chemicals from FCMs were identified among the possible sources of contamination of NPBF [novel plant-based foods]. Generally, the NPBFs in this study showed higher contamination levels compared to their animal homologues, and a dietary exposure risk assessment revealed higher exposure in a conservative vegan diet scenario compared to other studies on ABFs [animal-based foods],” they added.
While there is no suggestion of “immediate risk” following consumption of these plant-based foods, the researchers noted that based on their findings “a direct replacement of all ABFs with NPBFs is not recommended”.
The team called for further studies to assess the safety of plant-based food in relation to chemical contaminants. A wider range of products should be assessed they said, together with testing of specific ingredients and at certain stages of the production process to determine when and where contamination occurs.
Previous research showed that UPFs and plastics are “intricately linked”, according to the Food Packaging Forum. The Switzerland-based non-profit said this latest research showing the chemicals in 52 ultra-processed plant-based foods provided “one more reason to eat fresh vegetables”.
