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Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review.

Authors
  • Finnigan, Tim J A1
  • Wall, Benjamin T2
  • Wilde, Peter J3
  • Stephens, Francis B2
  • Taylor, Steve L4
  • Freedman, Marjorie R5
  • 1 Marlow Foods, Stokesley, UK.
  • 2 College of Life and Environmental Science, University of Exeter, Exeter, UK.
  • 3 Quadram Institute Bioscience, Norwich Research Park, Norwich, UK.
  • 4 University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, Lincoln, NE.
  • 5 Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA.
Type
Published Article
Journal
Current developments in nutrition
Publication Date
Jun 01, 2019
Volume
3
Issue
6
Identifiers
DOI: 10.1093/cdn/nzz021
PMID: 31187084
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Mycoprotein 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.

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