Mycoprotein, a fungal protein from the fungus Fusarium venenatum, has been gaining attention for its health and environmental benefits. Produced through a fermentation process similar to that used to brew beer, mycoprotein is not technically “plant-based”, as it comes from fungi rather than plants. Despite this, experts have been gathering at events such as the recent summit hosted by Quorn to discuss the potential benefits of mycoprotein to gut health, muscle building, and cancer prevention.
One key benefit of mycoprotein is its high fiber content, which helps to promote gut health and reduce the risk of various diseases. Dr. Daniel Commane, an associate professor at Northumbria University, notes that if everyone in the population were to switch to mycoprotein and plant-based foods, we would hit the recommended dietary guidelines for fiber. However, health claims and regulation have yet to catch up with the increasing knowledge of mycoprotein’s benefits.
Despite being a non-animal source of protein, mycoprotein has been found to have a more balanced amino acid profile than many plant-based sources, making it a potentially valuable addition to sports training diets. PhD research from the Universities of Nottingham, Exeter, and Northumbria has delved into ways to improve mycoprotein’s amino acid composition, as well as its benefits to muscle building, micronutrient levels in the bloodstream, and cancer prevention.
While mycoprotein is not meant to directly replace meat, it can be seen as a healthier alternative with many benefits over processed meat. High in fiber and lacking in genotoxicity compared to meat, mycoprotein has the potential to be included in standard Western diets for added health benefits. As more research and awareness develops around mycoprotein, it may become a staple of the health food industry.
