TY - JOUR
T1 - The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers
T2 - an analysis of secondary endpoints from Mycomeat
AU - Farsi, Dominic
AU - Gallegos, Jose Lara
AU - Finnigan, Tim J. A.
AU - Cheung, William
AU - Munoz-Munoz, Jose
AU - Commane, Daniel M.
N1 - We would like to thank all participants who volunteered to take part in the study. We are also appreciative of the Blood Sciences Department at Newcastle Royal Victoria Infirmary Hospital, who assisted in performing some of the blood biochemical work for the study.
This work was part funded by Marlow foods Ltd. TJAF is a consultant to Marlow Foods; DNF, JLG, WC, JMM and DMC are employees of Northumbria University. TJAF contributed to the project through regular discussion and by providing logistical support enabling effective study blinding. The research team at Northumbria University was responsible for the research design, data collection and analysis, and preparation of the manuscript. Aside from those mentioned above, the authors report no conflicts of interest.
Publisher Copyright:
© 2023, The Author(s).
PY - 2023/12
Y1 - 2023/12
N2 - Purpose: Mycoprotein is a relatively novel food source produced from the biomass of Fusarium venenatum. It has previously been shown to improve CVD risk markers in intervention trials when it is compared against total meat. It has not hitherto been assessed specifically for benefits relative to red and processed meat. Methods: We leveraged samples from Mycomeat, an investigator-blind randomised crossover controlled trial in metabolically healthy male adults (n = 20), randomised to consume 240 g/day of red and processed meat for 14 days followed by mycoprotein, or vice versa. Blood biochemical indices were a priori defined secondary endpoints. Results: Mycoprotein consumption led to a 6.74% reduction in total cholesterol (P = 0.02) and 12.3% reduction in LDL cholesterol (P = 0.02) from baseline values. Change in fasted triglycerides was not significantly different between diets (+ 0.19 ± 0.11 mmol/l with mycoprotein, P = 0.09). There was a small but significant reduction in waist circumference for mycoprotein relative to meat (− 0.95 ± 0.42 cm, P = 0.04). Following the mycoprotein diet, mean systolic (− 2.41 ± 1.89 mmHg, P = 0.23) and diastolic blood pressure (− 0.80 ± 1.23 mmHg, P = 0.43) were reduced from baseline. There were no statistically significant effects of the intervention on urinary sodium, nitrite or TMAO; while urinary potassium (+ 126.12 ± 50.30 mmol/l, P = 0.02) and nitrate (+ 2.12 ± 0.90 mmol/l, P = 0.04) were both significantly higher with mycoprotein relative to meat. The study population comprised metabolically healthy adults, therefore, changes in plasma lipids had little effect on cardiovascular risk scores (− 0.34% FRS for mycoprotein P = 0.24). Conclusions: These results confirm potential cardiovascular benefits when displacing red and processed meat with mycoprotein in the diet. Longer trials in higher risk study populations are needed to fully elucidate suggested benefits for blood pressure and body composition. ClinicalTrials.gov Identifier: NCT03944421.
AB - Purpose: Mycoprotein is a relatively novel food source produced from the biomass of Fusarium venenatum. It has previously been shown to improve CVD risk markers in intervention trials when it is compared against total meat. It has not hitherto been assessed specifically for benefits relative to red and processed meat. Methods: We leveraged samples from Mycomeat, an investigator-blind randomised crossover controlled trial in metabolically healthy male adults (n = 20), randomised to consume 240 g/day of red and processed meat for 14 days followed by mycoprotein, or vice versa. Blood biochemical indices were a priori defined secondary endpoints. Results: Mycoprotein consumption led to a 6.74% reduction in total cholesterol (P = 0.02) and 12.3% reduction in LDL cholesterol (P = 0.02) from baseline values. Change in fasted triglycerides was not significantly different between diets (+ 0.19 ± 0.11 mmol/l with mycoprotein, P = 0.09). There was a small but significant reduction in waist circumference for mycoprotein relative to meat (− 0.95 ± 0.42 cm, P = 0.04). Following the mycoprotein diet, mean systolic (− 2.41 ± 1.89 mmHg, P = 0.23) and diastolic blood pressure (− 0.80 ± 1.23 mmHg, P = 0.43) were reduced from baseline. There were no statistically significant effects of the intervention on urinary sodium, nitrite or TMAO; while urinary potassium (+ 126.12 ± 50.30 mmol/l, P = 0.02) and nitrate (+ 2.12 ± 0.90 mmol/l, P = 0.04) were both significantly higher with mycoprotein relative to meat. The study population comprised metabolically healthy adults, therefore, changes in plasma lipids had little effect on cardiovascular risk scores (− 0.34% FRS for mycoprotein P = 0.24). Conclusions: These results confirm potential cardiovascular benefits when displacing red and processed meat with mycoprotein in the diet. Longer trials in higher risk study populations are needed to fully elucidate suggested benefits for blood pressure and body composition. ClinicalTrials.gov Identifier: NCT03944421.
UR - http://www.scopus.com/inward/record.url?scp=85168931201&partnerID=8YFLogxK
U2 - 10.1007/s00394-023-03238-1
DO - 10.1007/s00394-023-03238-1
M3 - Article
SN - 1436-6207
VL - 62
SP - 3349
EP - 3359
JO - EUROPEAN JOURNAL OF NUTRITION
JF - EUROPEAN JOURNAL OF NUTRITION
IS - 8
ER -