University of Exeter study finds that Quorn products lower cholesterol
A University of Exeter study suggests that mycoprotein, the protein source only found in Quorn products, lowers the absorptive levels of low-density lipoproteins, otherwise referred to as “bad” cholesterol.
The study found that mycoprotein lowers levels of cholesterol more than protein sources such as meat or fish.
It involved 40 healthy males who consumed a fully controlled diet of mycoprotein or meat and fish for two meals a day. They found that overall, there was a 19 per cent decrease in levels of total cholesterol when Quorn was used.
Cholesterol itself is not inherently bad; it is a waxy substance produced naturally by the liver. However, the percentage that does come from consumption can lead to health problems including heart disease and stroke.
Overall, there was a 19 per cent decrease in levels of total cholesterol when Quorn was used.
According to Quorn, mycoprotein is derived through the process of fermentation and is high in fibre and low in saturated fat, making it an ideal source of protein for those wishing to reduce the amount of meat in their diets.
However, Benjamin Wall, Associate Professor of Nutritional Physiology at the University of Exeter, has suggested that still more research needs to be carried out. He said “it will be important to follow up this work and assess whether longer periods of habitual mycoprotein consumption translates to changes in robust markers of metabolic health, particularly in more metabolically compromised individuals.”
Editor: Ella Shadwell
