Research & Evidence

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

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.

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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

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.

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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

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.

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

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.

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

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.

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Coelho MOC et al. (2020) Daily mycoprotein consumption for 1 week does not affect insulin sensitivity or glycaemic control but modulates the plasma lipidome in healthy adults: a randomised controlled trial

Brit J Nutr, 125(2):147-160. Substituting meat/fish for mycoprotein twice daily resulted in a decrease in total, LDL and HDL2 cholesterol concentrations but there were no changes in glycaemic control or insulin sensitivity.

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

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Ruxton CHS and McMillan B (2010) The impact of mycoprotein on blood cholesterol levels: A pilot study

Br Food J, 112(10):1092-1101. In 21 healthy adults consuming mycoprotein daily for six weeks, a reduction in total cholesterol levels was found amoung those with higher baseline levels.

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Turnbull WH et al. (1992) Mycoprotein reduces blood lipids in free-living subjects

Am J Clin Nutr, 55(2):415-419. This 8 week intervention reported greater reductions in total and LDL cholesterol in the mycoprotein intervention group, compared to the control group.

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Turnbull WH et al. (1990) Effect of mycoprotein on blood lipids

Am J Clin Nutr, 52(4):646-650. This 3 week metabolic study reported reductions in total and LDL cholesterol, and an increase in HDL cholesterol in the mycoprotein group, compared to the control diet containing meat.

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