| Autor: |
Finnigan TJA; Marlow Foods, Stokesley, UK., Wall BT; College of Life and Environmental Science, University of Exeter, Exeter, UK., Wilde PJ; Quadram Institute Bioscience, Norwich Research Park, Norwich, UK., Stephens FB; College of Life and Environmental Science, University of Exeter, Exeter, UK., Taylor SL; University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, Lincoln, NE., Freedman MR; Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA. |
| Jazyk: |
angličtina |
| Zdroj: |
Current developments in nutrition [Curr Dev Nutr] 2019 Apr 04; Vol. 3 (6), pp. nzz021. Date of Electronic Publication: 2019 Apr 04 (Print Publication: 2019). |
| DOI: |
10.1093/cdn/nzz021 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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