The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat
Farsi DN, Gallegos JL, Finnigan TJA, Cheung W, Munoz JM, Commane DM
European journal of nutrition · 9 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Industry funded
- Authors
- At least one author declares a financial tie to industry
Based on full-text disclosure statement.
Publication
- Published
- 2023-08-25 · Eur J Nutr · vol. 62 · issue 8 · pp. 3349–3359
- Publisher
- Springer Science+Business Media
- Cited
- 19 citations · more than 93% of similar papers · 3.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 60 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Microbial Metabolism and Applications
- Keywords
- Red meat, Food science, Crossover study, Chemistry, Medicine, Placebo, Pathology
- MeSH
- humans, cardiovascular diseases, risk factors, cross-over studies, meat, adult, male, cholesterol, hdl, biomarkers, red meat, heart disease risk factors
6 authors
From GB
- Dominic N. Farsi · correspondingNorthumbria University
- José LaraNorthumbria University
- Tim J. A. FinniganQuorn (United Kingdom)
- William S. K. CheungNorthumbria University
- José Muñoz-MuñozNorthumbria University
- Daniel M. CommaneNorthumbria University
Abstract
Purpose
Mycoprotein is a relatively novel food source produced from the biomass of Fusarium venenatum. It has previously been shown to improve CVD risk markers in intervention trials when it is compared against total meat. It has not hitherto been assessed specifically for benefits relative to red and processed meat.
Methods
We leveraged samples from Mycomeat, an investigator-blind randomised crossover controlled trial in metabolically healthy male adults (n = 20), randomised to consume 240 g/day of red and processed meat for 14 days followed by mycoprotein, or vice versa. Blood biochemical indices were a priori defined secondary endpoints.
Results
Mycoprotein consumption led to a 6.74% reduction in total cholesterol (P = 0.02) and 12.3% reduction in LDL cholesterol (P = 0.02) from baseline values. Change in fasted triglycerides was not significantly different between diets (+ 0.19 ± 0.11 mmol/l with mycoprotein, P = 0.09). There was a small but significant reduction in waist circumference for mycoprotein relative to meat (- 0.95 ± 0.42 cm, P = 0.04). Following the mycoprotein diet, mean systolic (- 2.41 ± 1.89 mmHg, P = 0.23) and diastolic blood pressure (- 0.80 ± 1.23 mmHg, P = 0.43) were reduced from baseline. There were no statistically significant effects of the intervention on urinary sodium, nitrite or TMAO; while urinary potassium (+ 126.12 ± 50.30 mmol/l, P = 0.02) and nitrate (+ 2.12 ± 0.90 mmol/l, P = 0.04) were both significantly higher with mycoprotein relative to meat. The study population comprised metabolically healthy adults, therefore, changes in plasma lipids had little effect on cardiovascular risk scores (- 0.34% FRS for mycoprotein P = 0.24).
Conclusions
These results confirm potential cardiovascular benefits when displacing red and processed meat with mycoprotein in the diet. Longer trials in higher risk study populations are needed to fully elucidate suggested benefits for blood pressure and body composition.
Clinicaltrials
gov Identifier: NCT03944421.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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