The impact of mycoprotein on blood cholesterol levels: a pilot study
Abstract
Purpose
Research has shown that mycoprotein, a vegetable protein ingredient, can lower blood cholesterol. This paper aims to test this in a consumer setting.
Design/methodology/approach
In total, 21 healthy, free‐living adults, who were not usually mycoprotein consumers, were asked to eat mycoprotein, as Quorn™ products, daily for six weeks. Ten control group participants followed their habitual diets. Fasting lipids, blood pressure, blood glucose, weight, body mass index and waist circumference were measured at baseline and after six weeks.
Findings
A significant reducing effect of the intervention on total cholesterol levels was found among those participants with higher baseline blood cholesterol level. No significant differences were seen between the intervention and control groups for the sample as a whole, although there were compliance issues in the control group that may have reduced its validity. Good compliance with the mycoprotein‐rich diet also appeared to have a significant lowering effect on total blood cholesterol and LDL cholesterol. The findings confirm that mycoprotein may be a useful food ingredient for helping to manage blood cholesterol levels.
Research limitations/implications
There was no randomisation or blinding, which may have influenced compliance with a habitual diet in the control group. The sample size was small and so further work in a larger population is warranted, particularly to determine optimal mycoprotein intakes and likely mechanisms of action.
Originality/value
The paper focuses on a trial that used commercially available products in a free‐living sample.
Keywords
Citation
Ruxton, C.H.S. and McMillan, B. (2010), "The impact of mycoprotein on blood cholesterol levels: a pilot study", British Food Journal, Vol. 112 No. 10, pp. 1092-1101. https://doi.org/10.1108/00070701011080221
Publisher
:Emerald Group Publishing Limited
Copyright © 2010, Emerald Group Publishing Limited