- Protein is a critical part of the diet, but the source – animal or plant – makes a difference.
- Mycoprotein is derived from a fungus and is used in some meat substitute products.
- Research into its benefits continues.
- A recent study found that substituting meat and fish for mycoprotein can help significantly lower cholesterol levels.
Diet plays an important role in all body systems. Protein is often part of a balanced diet and can come from a variety of sources. Researchers are interested in non-animal sources of protein and their benefits for consumers, including how they influence components such as cholesterol and blood glucose levels.
A study published in Clinical Nutrition compared eating mycoprotein or fungal protein products with eating fish and meat for four weeks.
The results of the study indicated that the group that ate mycoprotein experienced up to a 10% decrease in some cholesterol levels.
If future research can confirm these findings, mycoprotein consumption could be another tool to help people keep their cholesterol levels in a healthy range.
Mycoprotein is derived from a fungus and is high in protein. Mycoprotein products can be a substitute for animal protein sources such as meat or fish. Mycoprotein also contains high amounts of fiber.
The researchers of the current study wanted to see how eating mycoprotein instead of meat and fish influenced cholesterol levels, particularly in people who were overweight and had high cholesterol levels. The researchers noted that these individuals are more at risk for cardiovascular disease.
People can influence their
“Cholesterol control is important because it affects heart health and the risk of cardiovascular diseases (CVD), while it is also an important substance produced by the body for basic functions such as the formation of cell membranes, production of hormone, and synthesis of vitamin D. The body needs cholesterol, but too much, especially LDL or ‘bad’ cholesterol, can cause plaque to build up in the arteries, leading to atherosclerosis. This increases the risk of blood clots, reduced blood flow, and serious health issues such as heart attacks and strokes.”
“Therefore, managing cholesterol through a balanced diet (reducing saturated and trans fats, increasing fiber and healthy fats), lifestyle adjustments (regular exercise, no smoking, limited alcohol), and medication when necessary is important for cardiovascular health and maintaining cholesterol at a healthy level,” she added.
The study was a randomized controlled trial. Participants were adults between the ages of 18 and 70. All participants had a
The researchers randomly divided the 72 participants into two groups. One group received meat and fish products, and the other received mycoprotein products. The researchers sent a specific amount based on the participants’ weight. Each week, the researchers conducted a 24-hour diet on all participants. Participants sent blood samples before and after the intervention for analysis.
Overall, the researchers found more improvements in cholesterol levels in the mycoprotein group.
For participants in the mycoprotein group, total serum cholesterol decreased by about 5%. Similarly, serum low-density lipoprotein cholesterol and non-high-density lipoprotein cholesterol levels decreased by approximately 10% and 6%, respectively, in the mycoprotein group.
Participants in the mycoprotein group also had lower average blood sugar readings and c-peptide concentrations than the control group.
Study author George Pavis, Ph.D., noted the following in Medical News Today:
“We have known for a long time that eating mycoprotein, the main ingredient in Quorn products, has the potential to lower cholesterol. Until now, this has relied on studies conducted under strict laboratory conditions, so we don’t know if it will work in ‘real life’ settings. In our new work, we’ve moved away from the laboratory and into the community.”
“We show that when participants were given Quorn products to eat at home for 4 weeks, their ‘total’ and ‘bad’ cholesterol levels dropped by 5-10%. This is a really promising drop over a short period of time. We now have to see what happens if we extend this time, maybe up to 3 or 6 months.”
—Dr. George Pavis, study author
The study adds to growing evidence of mycoprotein’s health benefits, including its potential to reduce the risk of cardiovascular disease.
This research has several limitations. First, it only lasted a short time and included only a few participants. It also does not establish a causal relationship between any of the factors.
Some data collection relied on participant self-reporting, which was not always accurate. Measuring blood sugar does not include a
Cholesterol reduction also did not change specific cholesterol ratios, which warrants further research into the effect of mycoprotein on cholesterol.
The researchers acknowledge that the way they collected the blood samples may have influenced the results. The study also took place during the COVID-19 pandemic, which can affect metabolic health. The Marlow Foods Ltd group also helped sponsor the study.
More research is needed to understand why mycoprotein may affect cholesterol and the underlying mechanisms involved.
“Exactly how this change in cholesterol occurs is not clear. We think it is caused by the type and amount of fiber found in Quorn food, specifically mycoprotein, but more work is needed!,” Dr. Pavis further noted.
Chelsea Johnson, registered dietitian at Memorial Hermann in Houston, who was not involved in the study, noted the following:
“Plant-based proteins have always been touted for heart health so mycoprotein is another type of plant protein that can be introduced into the diets of older adults.”
“Some people can have bad and severe GI or allergic reactions to mycoprotein, so it’s important to monitor your individual reaction the first time you consume it. Sometimes processed mycoprotein can be high in sodium or fat, so checking on the ingredient label is important.When prepared in a healthy way, mycoprotein is an excellent source of protein and fiber that can be included in any diet.
— Chelsea Johnson, registered dietitian
