A recent study published in the European Journal of Nutrition by a research team from Newcastle's Northumbria University found that replacing meat with Quorn microbial protein in just two weeks significantly reduced low-density lipoprotein cholesterol (LDL-C) by 12% and total cholesterol by 7%. The average waist circumference decreased by nearly 1 cm (0.95 cm). Fushine microbial protein uses the same strain of Fusarium spp. as Quorn microbial protein, a naturally occurring Fusarium fungus.
Meat is one of the main sources of protein for humans. With population growth and accelerated urbanization, the global per capita and annual demand for both plant and animal protein has increased significantly. However, animal meat, especially red meat, is rich in cholesterol and saturated fat. Excessive consumption increases the risk of obesity and cardiovascular and cerebrovascular diseases. Therefore, humans have been searching for alternative proteins to create healthy and environmentally friendly "meat." Since the 1980s, the British have been using fermentation protein technology for food development. Microbial protein is produced by fermenting naturally occurring fungi and closely replicates the taste and texture of meat. It is a "complete protein" low in saturated fat and cholesterol-free, and is considered a healthy source of protein and fiber.

The Mycomeat study was a blinded, randomized, crossover controlled trial involving 20 healthy men aged 18 to 50 years (mean age 30.4 years, mean BMI 24 at baseline). The randomized clinical trial was divided into two phases: In the meat phase, participants consumed 240 grams of red and processed meat daily for two consecutive weeks, including classic cuts like steak, pork sausage, and ham. In the Quorn protein phase, participants consumed the same weight of microbial protein over a separate two-week period, with a four-week "washout" period between the two diets. Predefined secondary endpoints were blood biochemical markers.

Overall, participants adhered well to the dietary intervention and experienced no adverse effects or symptoms. After analyzing blood and urine samples from participants during the microbial protein diet phase, the researchers found that microbial protein intake reduced total cholesterol by 6.74% (P-0.02) and LDL-C by 12.3% (P-0.02). There were no significant differences in changes in fasting triglycerides between the different diets (microbial protein +0.19 +0.11 mmol/L, P-0.09). Compared with the meat diet, the microbial protein diet significantly reduced waist circumference (-0.95 ± 0.42 cm, P = 0.04). After the microbial protein diet, mean systolic blood pressure (-2.41 + 1.89 mm Hg, P-0.23) and diastolic blood pressure (-0.80 + 1.23 mm Hg, P-0.43) decreased compared to baseline.

The microbial protein diet intervention had no statistically significant effect on urinary sodium, nitrite, or trimethylamine oxide (TMAO); however, urinary potassium (+126.12±50.30 mmol/L, P=0.02) and nitrate (+2.12±0.90 mmol/L, P=0.04) levels were significantly higher than those in the meat diet. The study population consisted of metabolically healthy adults, so changes in lipid profiles had little effect on cardiovascular risk scores (Framingham risk score [FRS] for microbial protein -0.34%; P=0.24).

Table 1. Effects of the Two-Week Dietary Phase on Anthropometric, Blood, and Urine Parameters

Table 2. Effects of the 2-Week Dietary Phase on Cardiovascular Disease Risk

"This study reveals how simple dietary changes can improve cardiovascular health and demonstrates that microbial protein plays a key role in supporting weight loss and long-term weight management. This work is timely given the surge in interest in meat alternatives and the drive to reduce meat intake for both ecological and health reasons. The researchers demonstrated in a real-world setting that replacing meat with microbial protein can improve biochemical markers of cardiovascular disease risk."Further work is needed to assess the dose response as part of a normal dietary pattern and to elucidate the mechanisms underlying the observed responses.

References:

Dominic N. Farsi et al, 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, European Journal of Nutrition (2023). DOI: 10.1007/s00394-023-03238-1

This article is reprinted from: Heart Concern