Plant-based foods may carry hidden health risks, new study warns

The global market for plant-based food is expanding rapidly. Sales are projected to jump from $30 billion in 2020 to $162 billion by 2030. But a recent study by Estonian food scientists has raised concerns about potential health risks in some of these products. Researchers examined plant-based dairy and meat alternatives and found unusually high levels of malondialdehyde (MDA), a chemical linked to cancer. This substance forms when polyunsaturated fats in the products oxidise over time.

The study also uncovered harmful bacteria in some samples. Nosocomial bacteria, such as *Enterococcus faecium*, were detected, raising worries about antibiotic resistance. Other products contained *Listeria*, *salmonella*, and spore-forming bacteria like *Bacillus* and *Clostridium*—some of which can cause serious illness. Additionally, the team identified conditionally pathogenic bacteria not previously considered major food safety threats. These findings suggest that plant-based alternatives may spoil in unexpected and potentially dangerous ways. Professor Mati Roasto, one of the researchers, advised consumers to check expiration dates carefully. He also stressed the importance of keeping products fresh and storing them at the correct temperatures.

Despite the warnings, the plant-based food sector continues to grow. Plant-based dairy alternatives alone are expected to rise from $27 billion in 2022 to $45 billion by 2027. Meanwhile, plant-based meat substitutes could increase from $12.5 billion in 2021 to $21 billion by 2027. The study highlights the need for stricter safety checks as demand for these products climbs.