Faculty Publications
Document Type
Article
Publication Date
4-4-2019
Publication Title
Current Developments in Nutrition
Volume
3
Issue Number
6
DOI
10.1093/cdn/nzz021
ISSN
2475-2991
Keywords
mycoprotein, Quorn, nutrition and health, alternate protein, protein synthesis, sustainable protein
Disciplines
Nutrition
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.
Recommended Citation
Tim Finnigan, Benjamin Wall, Peter Wilde, Francis Stephens, Steve Taylor, and Marjorie Freedman. "Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review" Current Developments in Nutrition (2019). https://doi.org/10.1093/cdn/nzz021
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
SJSU users: Use the following link to login and access the article via SJSU databases. This article was published in Current Developments in Nutrition, volume 3, issue 6, 2019, and can also be found online here. Copyright © American Society for Nutrition 2019