The tolerance and nutritional value of two microfungal foods in human subjects

Udall, John N.; Lo, Chung-Cheng; Young, V R; Scrimshaw, Nevin S.

doi:10.1093/ajcn/40.2.285

Cited by 43 publications

(31 citation statements)

References 21 publications

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“…Finally, 100 subjects consumed 20 g dry weight mycoprotein in cookies, an amount comparable to an average retail portion of Quorn ™ products, or control cookies for 30 days, separated by a one‐week washout period (Udall et al . ). There was no significant change in SUA.…”

Section: Purinesmentioning

confidence: 97%

Diet and gout – what is the role of purines?

Lockyer

Stanner

2016

Nutrition Bulletin

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Anecdotally, consumption of ‘rich’ foods and drinks, such as cheese and port, has been associated with the development of gout, a painful condition linked to high serum uric acid which normally affects joints in the extremities, such as toes. Risk factors for gout include obesity, genetics and use of certain medications, and men appear to be more at risk. In addition, sufferers report that certain foods trigger gout flares, although there is a paucity of evidence from randomised controlled trials investigating the effect of specific foods on circulating uric acid. Observational studies have consistently identified a positive relationship between gout and some, but not all, foods higher in compounds known as purines, which have been demonstrated to increase serum uric acid in their purified form under controlled conditions. This evidence indicates that foods which should be avoided or consumed infrequently by gout sufferers are offal, seafood and alcohol, especially beer, whereas dairy foods seem to be protective. Current dietary guidelines for the prevention and management of gout share common features and largely reflect international healthy eating guidelines, but differences exist in terms of reference to particular foods or nutrients such as fructose, vitamin C and cherries. More randomised controlled trials are needed to fully ascertain the effects of dietary components on gout risk and to generate more consistent guidelines.

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Section: Purinesmentioning

confidence: 97%

Diet and gout – what is the role of purines?

Lockyer

Stanner

2016

Nutrition Bulletin

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“…No problems were encountered with filamentous microfungi produced on sulfite paper waste in Finland or starch in the United Kingdom (69). Unfortunately, the former was doomed when industry discontinued the sulfite process, but the latter is in British and U.S. markets, labeled as Quorn TM .…”

Section: Single-cell Protein Studiesmentioning

confidence: 99%

Fifty-Five-Year Personal Experience with Human Nutrition Worldwide

Scrimshaw

2007

Annu. Rev. Nutr.

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By 1950 the vitamins had been identified, but little was known of their functions. Beriberi, pellagra, and ariboflavinosis were disappearing, but kwashiorkor and/or marasmus were common in most developing countries. Requirements for protein were still uncertain, and those for essential amino acids or essential fatty acids were unknown. The author's contributions in the field of vitamins began in the 1950s and have been reported in more than 650 publications and in 20 books or monographs. These contributions include establishing the Institute of Nutrition of Central America and Panama, the Department of Nutrition and Food Science at the Massachusetts Institute of Technology, the World Hunger Program of the United Nations University, and the International Nutrition Foundation. His scientific contributions include identification of synergistic interactions of nutrition and infection, use of potassium iodate for fortifying crude moist salt, research in the epidemiology of kwashiorkor and marasmus, development of a successful low-cost protein-rich food for infants and young children, establishment of human protein requirements, and investigation of single-cell protein for food use.

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“…Mycoprotein hat cholesterinsenkende Eigenschaften [33]. Es werden sowohl Cholesterin-als auch Blutfettwerte (HDL, LDL) positiv beeinflusst, so dass Mycoprotein als geeignet gilt, in blutfettnormalisierende Kostformen eingebunden zu werden [32]. Mycoprotein ist selbst cholesterinfrei, wenngleich ergosterolhaltig, und hat nur einen geringen Gehalt an gesättig-ten Fettsäuren [29,30].…”

Section: Quinoaunclassified

“…Mycoprotein ist selbst cholesterinfrei, wenngleich ergosterolhaltig, und hat nur einen geringen Gehalt an gesättig-ten Fettsäuren [29,30]. Grund für die gesundheitlich positiven Effekte ist vermutlich der Gehalt an Zellwandmaterialien [32]. Etwa ein Drittel der Trockenmasse stellt Zellwandmaterial dar (Chitin, 1,4-verknüpftes Poly-N-Acetyl-glucosamin) [30].…”

Section: Quinoaunclassified