Replacing meat with mushroom protein might offer greater benefits in lowering cholesterol levels.
- Protein is essential in diets, and its source, whether animal or plant-based, matters.
- Mycoprotein, derived from fungi and utilized in certain meat alternatives, is subject to ongoing research for its potential benefits.
- A recent study suggests that replacing meat and fish with mycoprotein could notably reduce LDL levels.
Diet plays a vital role in supporting the body’s functions. Protein, a key component of a balanced diet, can be obtained from diverse sources. Scientists are exploring non-animal protein options and their potential advantages for individuals, such as their impact on factors like LDL and blood glucose levels.
In a study published in Clinical Nutrition, the consumption of mycoprotein or fungal protein products was compared to eating fish and meat over a period of four weeks.
The study’s findings revealed that the group consuming mycoprotein witnessed a reduction of up to 10% in specific cholesterol levels.
If further research validates these results, incorporating mycoprotein into diets could potentially become another strategy to assist individuals in maintaining healthy LDL levels.
What does mycoprotein refer to?
Mycoprotein, derived from fungi and rich in protein, can serve as a substitute for animal-based protein sources such as meat or fish. Additionally, mycoprotein contains significant amounts of fiber.
In the current study, researchers aimed to investigate the impact of consuming mycoprotein instead of meat and fish on LDL levels, particularly in overweight individuals with elevated LDL levels who are at higher risk for cardiovascular disease.
Lifestyle modifications, including dietary changes, can influence cholesterol levels. Beata Rydyger, a registered nutritionist from Los Angeles, CA, and a nutritional contributor to HPVHUB, emphasized the importance of managing LDL levels.
“Controlling cholesterol is crucial because it impacts heart health and the risk of cardiovascular diseases (CVD), while also being a vital substance the body produces for key functions like forming cell membranes, hormone production, and vitamin D synthesis. The body requires LDL, but excess, especially of LDL or ‘bad’ cholesterol, can cause plaque buildup in arteries, leading to atherosclerosis. This increases the risk of blood clots, reduced blood flow, and serious health issues like 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 needed is essential for cardiovascular health and keeping LDL at a healthy level,”
Enhancements in cholesterol and blood sugar levels with mycoprotein
The study employed a randomized controlled trial design, involving adult participants aged 18 to 70 with a body mass index (BMI) of 27.5 or higher, indicating overweight status. It was assumed that this criterion would also indicate elevated LDL levels. Participants with allergies to penicillin or mycoprotein, as well as those already taking LDL-lowering medication, were excluded.
Seventy-two participants were randomly assigned to two groups: one receiving meat and fish products, and the other receiving mycoprotein products, with the amount based on participants’ weight. Throughout the intervention, researchers conducted 24-hour dietary recalls with all participants each week and collected blood samples before and after the intervention for analysis.
Overall, the mycoprotein group exhibited greater improvements in cholesterol levels compared to the other group.
In the mycoprotein group, participants experienced reductions in serum total cholesterol by approximately 5%. Likewise, levels of serum low-density lipoprotein cholesterol and non-high-density lipoprotein cholesterol decreased by about 10% and 6%, respectively.
Furthermore, individuals in the mycoprotein group exhibited lower average blood sugar readings and c-peptide concentrations compared to those in the control group.
Study author George Pavis, Ph.D., noted the following
“We have known for a while that eating mycoprotein, the main ingredient in Quorn products, has the potential to lower cholesterol. Up until now, this has relied on studies conducted under strict laboratory conditions, so we didn’t know if this would work in ‘real life’ settings. In our new work, we have ventured away from the laboratory and into the community.”
“We show that when participants are provided with Quorn products to eat at home for 4 weeks, their levels of ‘total’ and ‘bad’ cholesterol drop by 5-10%. This is a really promising decline over such a short amount of time. We now need to look at what happens if we extend this time, perhaps to 3 or 6 months.”
— Dr. George Pavis, study author
The study contributes to the mounting evidence supporting the health advantages of mycoprotein, suggesting its potential to reduce the risk of cardiovascular disease.
Further investigation is required regarding mycoprotein’s impact on cholesterol.
This research has several limitations. Firstly, it was conducted over a short duration and involved a small number of participants. Additionally, it does not establish a causal relationship between the factors examined.
Some data collection relied on self-reporting by participants, which may not always be accurate. Blood sugar measurement did not include an A1C test, necessitating further research to accurately assess the effects of mycoprotein on blood sugar levels.
The observed reduction in cholesterol did not alter specific cholesterol ratios, indicating the need for additional investigation into mycoprotein’s impact on cholesterol.
Researchers acknowledge that the method of blood sample collection may have influenced the results. Furthermore, the study took place during the COVID-19 pandemic, which could have impacted metabolic health. Marlow Foods Ltd also supported the study financially.
Further research is required to elucidate the mechanisms underlying the potential effects of mycoprotein on cholesterol.
“The exact mechanism behind this cholesterol change remains unclear. We hypothesize that it may be due to the type and quantity of fiber present in Quorn food, particularly in mycoprotein, but additional research is necessary,” Dr. Pavis elaborated.
Is mycoprotein a reliable protein source?
Future research may need to prioritize examining the long-term health benefits and potential adverse consequences of mycoprotein. Individuals seeking to reduce meat consumption in favor of incorporating more mycoprotein into their diets should seek guidance from healthcare professionals such as doctors or nutritionists.
Chelsea Johnson, a registered dietitian from Memorial Hermann in Houston, who was not associated with the study, highlighted:
“Plant-based proteins are consistently recommended for heart health, and mycoprotein presents another option for incorporating plant protein into adult diets.”
“Some people may have adverse and severe GI or allergic reactions to mycoprotein, so it’s important to monitor your individual reaction the first time consuming it. Sometimes processed mycoprotein can be high in sodium or fat, so checking the ingredient label is vital. When prepared in a healthy way, mycoprotein is a great protein and fiber source that can be incorporated into any diet.”
— Chelsea Johnson, registered dietitian
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