Mycoprotein is a high protein, high fibre, low fat food ingredient derived from fermentation of the filamentous fungus Fusarium venenatum. Interest in the putative role of mycoprotein in lowering blood cholesterol concentrations, reducing energy intakes and controlling blood sugar levels has generated a small number of human studies investigating the effects of mycoprotein on cholesterol reduction, satiety and insulinaemia/glycaemia.In today's 'obesogenic' environment, in which there is an abundance of foods high in fat and/or sugar available to consumers, there is growing interest in foods that are both nutritious and satiating, but that are of low-energy density, and are low in saturates, salt and sugar. Mycoprotein has a favourable fatty acid profile (being relatively low in saturates), a fibre content that is comparable with other vegetarian protein sources, and a naturally low sodium content. Mycoprotein is a good source of zinc and selenium but the levels of iron and vitamin B12 in mycoprotein are low in comparison to red meat.A small number of studies investigating the cholesterol-lowering effects of mycoprotein have been carried out among normo-and hypercholesterolaemic adults. The published studies to date have a number of limitations (including small sample sizes and short study durations), but overall the studies report statistically significant reductions in total cholesterol amongst hypercholesterolaemic subjects (in the order of 4-14%). These results look promising in terms of the ability of mycoprotein to contribute modest but meaningful effects on blood cholesterol concentrations, as part of a varied and balanced diet. However, the exact amount of mycoprotein that would need to be consumed in free-living populations to have meaningful effects on cholesterol is a candidate for further confirmatory research.A number of studies have investigated the effects of mycoprotein in comparison with other protein sources on satiety. Several studies suggest that the effects of mycoprotein on satiety are greater than an equivalent amount of chicken but it is unclear what mechanism underlies this. The studies conducted so far are relatively small, and carried out under controlled conditions, so it is difficult to extrapolate the results to larger free-living populations.The promotion of mycoprotein could potentially be useful, alongside other strategies, in the management of obesity and type 2 diabetes, as it appears to show beneficial effects on glycaemia and insulinaemia in the small number of studies where this has been investigated. More research is needed to better understand the mechanism of action whereby mycoprotein influences glycaemia and insulinaemia, and whether there is any dose-dependent effect.This paper reviews the published evidence for mycoprotein and the topics above, draws interim conclusions about the role of mycoprotein in human health and identifies areas for future research.
Cereals are staple foods, providing an important source of micro-and macronutrients in both developed and developing countries. Specifically, cereal products are an important source of energy, carbohydrate, protein and fibre, as well as containing a range of micronutrients such as vitamin E, some of the B vitamins, magnesium and zinc. But it seems that their role in promoting good health goes beyond merely the provision of nutrients; there is much evidence to suggest that regular consumption of cereal products, specifically whole grains, may have a role in the prevention of chronic diseases such as coronary heart disease, diabetes and colorectal cancer. Additionally, many cereal products promote feelings of satiety, and the regular consumption of cereal-based products at mealtimes appear to be key drivers of healthier dietary patterns.In the past, several misconceptions have existed among the public with regard to cereal products. Firstly, many more people believe they have a food intolerance or allergy to these foods than evidence would suggest, and secondly, cereals are seen by some as 'fattening'. The public should not be encouraged to cut out whole food groups unnecessarily and, as cereals and cereal products provide a range of macroand micronutrients and fibre, eliminating these foods without appropriate support and advice from a registered dietitian or other health professional could lead to problems in the long term. Many consumers also seem to be confused by the concept of 'whole grain', misinterpreting advice and clearly not achieving dietary recommendations.However, changing consumer attitudes, along with advancements in agricultural processes and food technology, have influenced the functionality of cereal products in the diet, and increasingly, claims are being made to promote cereal consumption specifically for the benefit of health. A new regulation provides a legal standard for nutrition and health claims that applies across the European Union. Eventually, a list of approved claims will be published that can be used on foods, provided the product in question contains enough of the nutrient to have a health benefit and its nutrient profile is deemed healthy enough to support a claim. This may have a significant impact on future consumer perceptions of the health benefits of a diet based on cereal foods.
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