Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review.
dc.contributor.author | Finnigan, TJA | |
dc.contributor.author | Wall, BT | |
dc.contributor.author | Wilde, PJ | |
dc.contributor.author | Stephens, FB | |
dc.contributor.author | Taylor, SL | |
dc.contributor.author | Freedman, MR | |
dc.date.accessioned | 2019-07-04T07:35:43Z | |
dc.date.issued | 2019-04-04 | |
dc.description.abstract | Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted. | en_GB |
dc.identifier.citation | Vol. 3 (6), pp. nzz021 | en_GB |
dc.identifier.doi | 10.1093/cdn/nzz021 | |
dc.identifier.other | nzz021 | |
dc.identifier.uri | http://hdl.handle.net/10871/37820 | |
dc.language.iso | en | en_GB |
dc.publisher | Oxford University Press (OUP) | en_GB |
dc.relation.url | https://www.ncbi.nlm.nih.gov/pubmed/31187084 | en_GB |
dc.rights | Copyright © American Society for Nutrition 2019. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. | en_GB |
dc.subject | Quorn | en_GB |
dc.subject | alternate protein | en_GB |
dc.subject | mycoprotein | en_GB |
dc.subject | nutrition and health | en_GB |
dc.subject | protein synthesis | en_GB |
dc.subject | sustainable protein | en_GB |
dc.title | Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review. | en_GB |
dc.type | Article | en_GB |
dc.date.available | 2019-07-04T07:35:43Z | |
exeter.place-of-publication | United States | en_GB |
dc.description | This is the final version. Available from Oxford University Press via the DOI in this record. | en_GB |
dc.identifier.journal | Current Developments in Nutrition | en_GB |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | en_GB |
dcterms.dateAccepted | 2019-03-28 | |
rioxxterms.version | VoR | en_GB |
rioxxterms.licenseref.startdate | 2019-04-04 | |
rioxxterms.type | Journal Article/Review | en_GB |
refterms.dateFCD | 2019-07-04T07:32:36Z | |
refterms.versionFCD | VoR | |
refterms.dateFOA | 2019-07-04T07:35:50Z | |
refterms.panel | C | en_GB |
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Except where otherwise noted, this item's licence is described as Copyright © American Society for Nutrition 2019. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.