Clinical Nutrition has released a groundbreaking study on mycoprotein, a plant-based source of protein and fiber. “A four-week dietary intervention with mycoprotein-containing food products reduces serum cholesterol concentrations in community-dwelling, overweight adults: A randomized controlled trial” discovered that this protein has several beneficial impacts.
This novel study advances our understanding of mycoprotein’s potential health advantages, such as its ability to lower cholesterol levels outside controlled laboratory conditions.Â
The study sought to assess the impact of mycoprotein on cardiometabolic health indicators, including blood cholesterol, when incorporated into home-based meals.
Obesity and hypercholesterolemia are modifiable risk factors for cardiovascular disease (CVD), the leading cause of mortality globally. This study might lead to new dietary therapies that lower the incidence of CVD.Â
Participants in this randomized controlled experiment were considered overweight if their cholesterol levels were above 5.0 mmol/L and their BMI exceeded 27.5 kg/m². A total of 72 people satisfied this requirement.
The first group received regular meat and fish (CON), whereas the second group received mycoprotein-containing meals in their place. The study was precisely structured to simulate everyday eating habits in a free-living context, and participants received these items in their homes over four weeks.
To assess the efficacy of the dietary intervention, researchers analyzed blood samples collected at the beginning and end of the experiment for changes in serum lipid profiles, glucose, and c-peptide levels.Â
Contrary to expectations, the study discovered that mycoprotein participants had significantly lower blood cholesterol levels than the control group. The MYC group showed a 5% drop in blood total cholesterol (5.4 ± 0.2 to 5.1 ± 0.2 mmol/L).
Another indication that mycoprotein may improve lipid profiles is the considerably lower levels of low-density lipoprotein and non-high-density lipoprotein cholesterol in the mycoprotein group. Since mycoprotein had minimal effect on HDL cholesterol or triglyceride levels in either group, it appears it is most effective at reducing dangerous cholesterol.Â
Following the intervention, the mycoprotein group had distinct lipid profiles, better insulin sensitivity, and cardio-metabolic health, as seen by lower levels of c-peptide and mean blood glucose.
Because the dietary intervention was carried out in the comfort of one’s home, it provides credibility to the ecological validity and potential practical value of consuming mycoprotein-containing foods instead of conventional meat and fish
This study’s findings and timeliness, undertaken during the global SARS-CoV-2 pandemic, are noteworthy. The use of home-based treatments and remote delivery systems demonstrates that these dietary changes may be implemented even in difficult settings, making them a practical and scalable technique for reducing CVD risk factors in the general population.Â
The findings demonstrate that mycoprotein can benefit people with high cholesterol and excess body fat in an environmentally friendly and practical way by improving cardio-metabolic health indicators. This opens the door for mycoprotein to replace traditional animal proteins in people’s normal meals more significantly.
By establishing mycoprotein’s practical advantages in a real-world situation, this study encourages further research into its involvement in the fight against chronic illnesses and the enhancement of public health dietary guidelines.Â
Journal Reference – (N.d.). Retrieved from https://www.clinicalnutritionjournal.com/article/S0261-5614(24)00033-5/fulltextÂ
