Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review
| Autor: | Marjorie R. Freedman, Peter J. Wilde, Benjamin T. Wall, Francis B. Stephens, Tim J A Finnigan, Steve L. Taylor |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
sustainable protein
Nutrition and Dietetics protein synthesis Quorn Insulin medicine.medical_treatment Nutrition Guidelines Medicine (miscellaneous) Supplements & Symposia Biology biology.organism_classification alternate protein chemistry.chemical_compound nutrition and health chemistry Mycoprotein medicine Blood cholesterol Supplement Article mycoprotein Food science Fusarium venenatum Food Science |
| Zdroj: | Current Developments in Nutrition |
| ISSN: | 2475-2991 |
| Popis: | 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: | OpenAIRE |
| Externí odkaz: |
|