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.

Life expectancy is increasing around the world, and this is likely to have profound effects on many aspects of society, particularly if these extra years are to be associated with ill health. In the UK, for example, lifespan is increasing at the rate of 2 years for each decade, and over 16% of the population are now aged 65 years or over. Ageing is an integral, natural part of life but the way in which we grow old, our health and functional ability all depend not only on our genetic make-up, but also on the lifestyle choices we have made over our lifetime. Evidence linking dietary and lifestyle factors throughout the life course with healthy ageing is emerging and has been reviewed in-depth by a British Nutrition Foundation Task Force comprising of experts in the field and chaired by Professor John Mathers. This article summarises some of the findings of Task Force's Report by discussing the effect of diet and lifestyle on common chronic diseases in later life, namely cardiovascular disease, osteoporosis and arthritis, and on promoting healthy mental ageing and good oral health.

The UK is experiencing an ageing population but this is not matched by a similar increase in healthy life expectancy. Some of the major biological life changes associated with ageing result from the accumulation of lifelong molecular damage to cells, but many health problems are attributable to lifestyle and environmental factors. Diet is one factor believed to play a key role in the prevention and treatment of chronic diseases associated with ageing. Diets that are high in total fat, saturated fat and salt, and low in fibre, fruits and vegetables, are central to the development of CVD, type 2 diabetes and cognitive decline among elderly people. In contrast, under nutrition is also a major problem in this age group, with many elderly people having low intakes of essential vitamins and minerals. Good nutrition is essential for healthy ageing and a multi-disciplinary, life-course, approach to ageing is vital in minimising its implications for quality of life and public health.

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