Effects of mycoprotein on glycaemic control and energy intake in humans: a systematic review

Abstract

Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were identified of which only five studies, totalling 122 participants, met the inclusion criteria. All five studies were acute studies of which one reported outcomes on glycaemia and insulinaemia, two reported on energy intake and two reported on all of these outcomes. Data were extracted, and risk-of-bias assessment was then conducted. The results did not show a clear effect of acute mycoprotein on blood glucose levels, but it showed a decrease in insulin levels. Acute mycoprotein intake also showed to decrease energy intake at an ad libitum meal and post-24 h in healthy lean, overweight and obese humans. In conclusion, the acute ingestion of mycoprotein reduces energy intake and insulinaemia, whereas its impact on glycaemia is currently unclear. However, evidence comes from a very limited number of heterogeneous studies. Further well-controlled studies are needed to elucidate the short- and long-term effects of mycoprotein intake on glycaemic control and energy intake, as well as the mechanisms underpinning these effects.

The association of mycoprotein-based food consumption with diet quality, energy intake and non-communicable diseases’ risk in the UK adult population using the National Diet and Nutrition Survey (NDNS) years 2008/2009–2016/2017: a cross-sectional study

“…Acute and chronic intervention studies suggest that mycoprotein may have a positive effect on glycaemia, insulinaemia, lipidemia, appetite regulation and energy intake [13][14][15][16] .…”

“…Mycoprotein-based foods are commercially available under the brand name of Quorn in 17 countries across the world, and is growing in popularity in the UK as meat replacements 12 . A recent systematic review suggested that an acute intake of mycoprotein increases insulin sensitivity and decreases energy intake in healthy lean and overweight individuals compared to matched animal-derived protein 13 . In addition, chronic mycoprotein interventions have resulted in a reduction in low-density lipoprotein cholesterol (LDL-C) and total cholesterol (TC) in both controlled and free-living settings [14][15][16] .…”

Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

“…Mycoprotein is high in protein, provides the full range of essential amino acids, is low in fat, low in saturated fat, high in fibre and a source of riboflavin, folate, magnesium, phosphorous, copper, zinc, selenium and choline [ 96 ]. Alongside the recent systematic review showing that mycoprotein ingestion is associated with reduced insulin levels [ 27 ] at least 13 separate human studies have studied inter-relationships between mycoprotein consumption and human health [ 8 ], and more in recent years. Fungi are known to be rich sources of ergothioneine and glutathione, which are both potent antioxidants with potential anti-inflammatory properties [ 97 ].…”

“…Other work has observed notable improvements in markers of glycaemia and insulinaemia, including reduced insulin levels and sustained hyperinsulinaemia and hyperaminoacidaemia [ 74 , 77 , 88 , 89 ]. As shown in Table 1 , results collated from five trials found that mycoprotein ingestion was associated with reduced insulin levels and appeared effective at reducing ad libitum energy intake in health lean, overweight and obese adults [ 27 ].…”

New developments in the BJN

“…(i) He et al (4) (ii) Cherta-Murillo et al (5) Cox encourages authors to be creative in designing their graphical abstracts and has suggested that this may lead to more interest in their research. In turn, this may result in unexpected collaborations, more citations, and more research funding and recognition (3) .…”