Hidden mycotoxin risks in the shift toward plant-based diets

The increasing global shift toward plant-based diets presents new challenges regarding food safety, particularly in relation to mycotoxin exposure. While these diets offer well-documented health and environmental benefits, plant-based foods are inherently more susceptible to fungal infection and mycotoxin contamination. Recent findings suggest that vegetarians and vegans may have higher dietary exposure to mycotoxins, stressing the need for updated risk assessments and improved surveillance methods. This review explores the risks associated with mycotoxins in plant-based diets, focusing on regulated, emerging, and modified mycotoxins. An overview of recent regulatory updates reveals significant gaps in current regulations, particularly in addressing co-occurring and modified mycotoxins. Future research should prioritize the development of advanced detection techniques and expanded regulatory guidelines. Addressing these issues is essential to ensure food safety while supporting the continued transition to plant-based diets.