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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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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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.

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.

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

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.

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

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.

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Bottin JH et al. (2016) Mycoprotein reduces energy intake and postprandial insulin release without altering GLP1 and PYY concentrations in healthy overweight and obese adults: a randomised-controlled trial

Brit J Nutr, 116(2):360-374. Mycoprotein reduced energy intake and postprandial insulin release without altering GLP-1 and PYY concentrations in healthy overweight and obese adults.

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