Research & Evidence

Research is at the core of everything we do here at Quorn®. On this page, you can browse our list of publications and view the evidence that drives our current and ongoing commitment to understand the impact our products have on health and wellbeing.

Clin Nutr, e-pub ahead of print. Total, LDL and non-HDL cholesterol concentrations decreased by 5%, 10% and 6%, respectively, in the mycoprotein intervention arm, and lower blood glucose and c-peptide concentrations are also reported.

Eur J Nutr, 62:3349–3359. Mycoprotein consumption for 2 weeks led to a 6.7% and 12.3% decrease in total and LDL cholesterol, respectively, from baseline and a small reduction in waist circumference.

Dietetics, 2(1):104-122. Pooled analyses from the 12 studies suggest the replacement of some or all meat with plant-based or mycoprotein-based substitutes may lower total and LDL cholesterol, and triglycerides.

Am J Clin Nutr, 118(1):141-150. This study showed that consuming mycoprotein in place of animal or plant-sources may have important effects on total cholesterol, an established predictor of cardiovascular disease.

Cell Mol Biol, 68(12):5-11. This review explores the literature reporting on effects of mycoprotein on health markers including cholesterol, glycaemic response, uric acid concentrations and gut health.

Nutr Rev, 78(6):486-497. This review highlights mycoprotein as a sustainable, nutrient-rich protein source, with positive impacts on metabolic health, and potential for muscle adaption or maintenance.

View all heart health research and evidence

Clin Nutr, e-pub ahead of print. Total, LDL and non-HDL cholesterol concentrations decreased by 5%, 10% and 6%, respectively, in the mycoprotein intervention arm, and lower blood glucose and c-peptide concentrations are also reported.

Dietetics, 2(1):104-122. Pooled analyses from the 12 studies suggest the replacement of some or all meat with plant-based or mycoprotein-based substitutes may lower total and LDL cholesterol, and triglycerides.

Am J Clin Nutr, 118(1):141-150. This study showed that consuming mycoprotein in place of animal or plant-sources may have important effects on total cholesterol, an established predictor of cardiovascular disease.

Cell Mol Biol, 68(12):5-11. This review explores the literature reporting on effects of mycoprotein on health markers including cholesterol, glycaemic response, uric acid concentrations and gut health.

Brit J Nutr, 123(12):1321-1332. The acute ingestion of mycoprotein reduced energy intake and insulinaemia, but its impact on glycaemia is currently unclear.

Nutrients, 12(4):1115. This randomised-controlled trial investigated the effects of a mixed meal with either nucleotide-depleted or high-nucleotide mycoprotein on postprandial circulating uric acid, glucose and insulin responses.

View all type 2 diabetes research and evidence

J Nutr Sci, 12:e44. Based on a symposium held during the Nutrition Society Summer Conference 2022 in Sheffield that explored evidence linking mycoprotein consumption with muscle/myofibrillar protein synthesis and improved cardiometabolic markers.

J Fungi, 8(7):653. This review outlines the diverse benefits that mycoprotein could contribute to including improved lipid profiles, glycaemic markers, fibre intakes, satiety and muscle/myofibrillar protein synthesis.

Nutr Rev, 78(6):486-497. This review highlights mycoprotein as a sustainable, nutrient-rich protein source, with positive impacts on metabolic health, and potential for muscle adaption or maintenance.

World J Microbiol Biotechnol, 35:147. This paper reviews the impact of substituting meat for mycoprotein on the environment, nutrition and health.

Nutr Today, 54(1):7-15. This review highlights the nutritional properties that make mycoprotein a healthy protein source, and the need for more RCTs to explore its potential satiety, metabolic and muscular benefits.

Curr Dev Nutr, 3(6):nzz021. Based on a Satellite Symposium presented at Nutrition 2018 in Boston, describing the processing, environment impact, nutritional attributes and emerging health research relating to mycoprotein.

View all general research and evidence

Commun Biol, 7, 272. Highlights the impact that the unique structure of mycoprotein can have on digestive processes and the gut microbiota.

Commun Biol, 6, 576. The β-glucan fibre found in mycoprotein is degraded by Bacteroides strains, releasing oligosaccharides that other commensal bacteria then cross-feed on, supporting the growth of beneficial gut bacteria.

Eur J Nutr, 62:1479-1492. Mycoprotein consumption for 2 weeks decreased faecal genotoxicity and nitroso compounds, and increased the abundance of beneficial microbial genera, demonstrating a potential gut health role.

Nutrients, 11(4):800. Whole mycoprotein and the isolated fibre fraction are both fermentable in vitro and produce short chain fatty acids, promoting propionate and butyrate at the expense of acetate.

View all gut health research and evidence

Nutr Rev, 78(6):486-497. This review highlights mycoprotein as a sustainable, nutrient-rich protein source, with positive impacts on metabolic health, and potential for muscle adaption or maintenance.

Appetite, 46(1):41-48. Mycoprotein and tofu preloads, in comparison to chicken, were associated with lower food intake at lunch meal that participants also did not compensate for at dinner, suggesting satiating properties.

Am J Clin Nutr, 58(4):507-512. At 3 hours post consumption, prospective food consumption and desire to eat decreased after mycoprotein compared with chicken, likely driven by the fibre in mycoprotein.

View all energy & appetite research and evidence

Nutr Rev, 81(2):206-230. This review assesses the evidence base for the utility of alternative protein sources (plants, fungi, insects, algae, and lab-grown 'meat') to support muscle anabolism in (active) older adults.

J Nutr, 153(6):1680-1695. A high-protein, mycoprotein-rich, non-animal-derived diet supports skeletal muscle adaptive responses during prolonged high-volume resistance training, comparable to an isonitrogenous omnivorous diet.

Brit J Nutr, 126(5):674-684. Over a 3 day intervention in 19 healthy older adults, vegan-derived and omnivorous dietary protein sources supported equivalent rested and exercised daily myofibrillar protein synthesis rates.

Nutr Rev, 78(6):486-497. This review highlights mycoprotein as a sustainable, nutrient-rich protein source, with positive impacts on metabolic health, and potential for muscle adaption or maintenance.

Am J Clin Nutr, 112(2):318-333. A single bolus of mycoprotein stimulates resting and postexercise muscle protein synthesis rates to a greater extent than a leucine-matched bolus of milk protein, in 20 resistance-trained young men.

Brit J Nutr, 118(9):673-685. The bioavailability of amino acids and insulin responses to mycoprotein, compared to milk protein, suggest it may be a useful source of dietary protein to stimulate muscle protein synthesis.

View all muscle research and evidence

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We are delighted to be in partnership with Quorn Foods. It is great to see food manufacturers presenting high quality evidence-based material on their website and including Registered Dietitians in the process

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Research & Evidence

Heart Health

Pavis GF et al. (2024) A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: a randomised controlled trial

Farsi DN et al. (2023) The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat

Gibbs J and Leung GK (2023) The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Shahid M et al. (2023) The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis

Iqbal S et al. (2022) A Systematic Review of Human Trials on Mycoprotein - Way towards a Sustainable Ecosystem

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Type 2 Diabetes

Pavis GF et al. (2024) A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: a randomised controlled trial

Gibbs J and Leung GK (2023) The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Shahid M et al. (2023) The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis

Iqbal S et al. (2022) A Systematic Review of Human Trials on Mycoprotein - Way towards a Sustainable Ecosystem

Cherta-Murillo A et al. (2020) Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review

Coelho MOC et al. (2020) Short-Communication: Ingestion of a Nucleotide-Rich Mixed Meal Increases Serum Uric Acid Concentrations but Does Not Affect Postprandial Blood Glucose or Serum Insulin Responses in Young Adults.

General

Derbyshire EJ et al. (2023) Food for our future: the nutritional science behind the sustainable fungal protein - mycoprotein. A symposium review

Derbyshire E (2022) Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Souza Filho PF et al. (2019) Mycoprotein: environmental impact and health aspects

Derbyshire E & Ayoob KT (2019) Mycoprotein. Nutrition and Health Properties

Finnigan TJA et al. (2019) Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Gut Health

Colosimo R et al. (2024) Colonic in vitro fermentation of mycoprotein promotes shifts in gut microbiota, with enrichment of Bacteroides species

Fernandez-Julia P et al. (2023) Fungal β-glucan-facilitated cross-feeding activities between Bacteroides and Bifidobacterium species

Farsi DN et al. (2023) Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

Harris HC et al. (2019) Short Chain Fatty Acid Production from Mycoprotein and Mycoprotein Fibre in an In Vitro Fermentation Model

Energy & Appetite

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Williamson DA et al. (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety

Turnbull WH et al. (1993) Acute effects of mycoprotein on subsequent energy intake and appetite variables

Muscle

Van der Heijden I et al. (2023) Alternative dietary protein sources to support healthy and active skeletal muscle ageing

Monteyne AJ et al. (2023) Vegan and Omnivorous High Protein Diets Support Comparable Daily Myofibrillar Protein Synthesis Rates and Skeletal Muscle Hypertrophy in Young Adults

Monteyne AJ et al. (2021) A mycoprotein-based high-protein vegan diet supports equivalent daily myofibrillar protein synthesis rates compared with an isonitrogenous omnivorous diet in older adults: a randomised controlled trial

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Monteyne AJ et al. (2020) Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial

Dunlop MV et al. (2017) Mycoprotein represents a bioavailable and insulinotropic non-animal-derived dietary protein source: a dose-response study

Find the right resources for you and your patients

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Research & Evidence

Heart Health

Pavis GF et al. (2024) A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: a randomised controlled trial

Farsi DN et al. (2023) The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat

Gibbs J and Leung GK (2023) The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Shahid M et al. (2023) The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis

Iqbal S et al. (2022) A Systematic Review of Human Trials on Mycoprotein - Way towards a Sustainable Ecosystem

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Type 2 Diabetes

Pavis GF et al. (2024) A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: a randomised controlled trial

Gibbs J and Leung GK (2023) The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Shahid M et al. (2023) The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis

Iqbal S et al. (2022) A Systematic Review of Human Trials on Mycoprotein - Way towards a Sustainable Ecosystem

Cherta-Murillo A et al. (2020) Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review

Coelho MOC et al. (2020) Short-Communication: Ingestion of a Nucleotide-Rich Mixed Meal Increases Serum Uric Acid Concentrations but Does Not Affect Postprandial Blood Glucose or Serum Insulin Responses in Young Adults.

General

Derbyshire EJ et al. (2023) Food for our future: the nutritional science behind the sustainable fungal protein - mycoprotein. A symposium review

Derbyshire E (2022) Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Souza Filho PF et al. (2019) Mycoprotein: environmental impact and health aspects

Derbyshire E & Ayoob KT (2019) Mycoprotein. Nutrition and Health Properties

Finnigan TJA et al. (2019) Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review

Gut Health

Colosimo R et al. (2024) Colonic in vitro fermentation of mycoprotein promotes shifts in gut microbiota, with enrichment of Bacteroides species

Fernandez-Julia P et al. (2023) Fungal β-glucan-facilitated cross-feeding activities between Bacteroides and Bifidobacterium species

Farsi DN et al. (2023) Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial

Harris HC et al. (2019) Short Chain Fatty Acid Production from Mycoprotein and Mycoprotein Fibre in an In Vitro Fermentation Model

Energy & Appetite

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Williamson DA et al. (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety

Turnbull WH et al. (1993) Acute effects of mycoprotein on subsequent energy intake and appetite variables

Muscle

Van der Heijden I et al. (2023) Alternative dietary protein sources to support healthy and active skeletal muscle ageing

Monteyne AJ et al. (2023) Vegan and Omnivorous High Protein Diets Support Comparable Daily Myofibrillar Protein Synthesis Rates and Skeletal Muscle Hypertrophy in Young Adults

Monteyne AJ et al. (2021) A mycoprotein-based high-protein vegan diet supports equivalent daily myofibrillar protein synthesis rates compared with an isonitrogenous omnivorous diet in older adults: a randomised controlled trial

Coelho MOC et al. (2020) Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health

Monteyne AJ et al. (2020) Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial

Dunlop MV et al. (2017) Mycoprotein represents a bioavailable and insulinotropic non-animal-derived dietary protein source: a dose-response study

Find the right resources for you and your patients

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