TY - JOUR
T1 - Mycoprotein
T2 - The Future of Nutritious Nonmeat Protein, a Symposium Review
AU - Finnigan, Tim J.A.
AU - Wall, Benjamin T.
AU - Wilde, Peter J.
AU - Stephens, Francis B.
AU - Taylor, Steve L.
AU - Freedman, Marjorie R.
N1 - Funding Information:
Copyright © American Society for Nutrition 2019. All rights reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/ licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. Manuscript received November 6, 2018. Initial review completed February 22, 2019. Revision accepted March 28, 2019. Published online April 4, 2019. Supported by Marlow Foods (BTW); UK Biotechnology and Biological Sciences Research Council (BBSRC), Irish Government, Danish Government, Marlow Foods, and Mondelez International (PJW); and Ketchum Communications (MRF). 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. Supplement disclosure statement: Presented as a preconference symposium at the American Society of Nutrition meeting held in Boston, MA, June 8, 2018. The conference was organized by Cathy Kapica, PhD of the Awegrin Institute with help from Wendy Weiss, Ketchum Communications, and supported by a grant from Marlow Foods. Publication costs for this supplement were defrayed in part by the payment of page charges by Marlow Foods. The opinions expressed in this publication are those of the authors and are not attributable to the sponsors or the publisher, Editor, or Editorial Board of Current Developments in Nutrition. Address correspondence to MRF (e-mail: mrfphd@gmail.com). Abbreviations used: CSPI, Center for Science in the Public Interest; EAA, essential amino acid; GI, gastrointestinal; RI, reported illness; YHEC, York Health Economics Consortium.
Publisher Copyright:
© American Society for Nutrition 2019.
PY - 2019/5/8
Y1 - 2019/5/8
N2 - 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.
AB - 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.
KW - Alternate protein
KW - Mycoprotein
KW - Nutrition and health
KW - Protein synthesis
KW - Quorn
KW - Sustainable protein
UR - http://www.scopus.com/inward/record.url?scp=85068593712&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85068593712&partnerID=8YFLogxK
U2 - 10.1093/cdn/nzz021
DO - 10.1093/cdn/nzz021
M3 - Article
C2 - 31187084
AN - SCOPUS:85068593712
VL - 3
JO - Current Developments in Nutrition
JF - Current Developments in Nutrition
SN - 2475-2991
IS - 6
M1 - nzz021
ER -