Abstract
ABSTRACTMycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.
Highlights
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus
The objectives of this symposium were to describe the source, processing, and environmental impact of mycoprotein; describe mycoprotein’s key nutritional attributes for human health; and examine areas of emerging mycoprotein research related to worldwide health issues
Author disclosures: TJAF is Chief Scientific Officer, Marlow Foods; BTW received travel funds and meals at the meeting from Marlow Foods; PJW is primary supervisor for a PhD studentship funded by Marlow Foods; received travel funds and meals at the meeting from Marlow Foods; FBS received travel funds and meals at the meeting from Marlow Foods; SLT received travel funds and an honorarium from Marlow Foods; MRF, no conflicts of interest
Summary
Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Assessment of in vivo muscle protein synthesis rates after consumption of meat, eggs, milk (casein and whey), free amino acids, soy, and other plant-based protein sources indicates that the postprandial anabolic potential of a particular dietary protein is primarily a function of its amino acid composition. Almost all animal sources of protein have a higher percentage of EAA relative to total protein (≤52% for whey), mycoprotein’s composition compares favorably with human muscle (at 45%) [17].
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