A recent study by Northumbria University, Newcastle, published in the European Journal of Nutrition, suggests that Quorn, a popular mycoprotein-based meat substitute, might offer a way for individuals to lower “bad” LDL cholesterol and reduce waist circumference.
This study implies promising health benefits for cardiovascular health and overall well-being, following a mere two weeks of consumption of Quorn products.
Profound Impact on Health Metrics
Researchers found that participants substituting meat with Quorn products witnessed a 12% drop in LDL cholesterol, a 7% fall in total cholesterol, and a reduction in waist circumference by close to 1cm on average over a fortnight.
These results underscore the potential of Quorn in diminishing the risk of cardiovascular diseases and enhancing body composition, potentially reducing mortality from such ailments by up to 9%.
Study Design and Results
The study incorporated a blinded trial involving 20 healthy male adults assigned to consume either 240 grams per day of red and processed meat or an equivalent amount of Quorn over two 14-day periods.
The participants who consumed Quorn exhibited not only lowered cholesterol levels but also a trend towards decreased systolic and diastolic blood pressure, indicative of potential cardiovascular benefits.
Addressing Silent Killers
With over half of England’s adult population grappling with elevated cholesterol, high blood pressure, and obesity, innovative dietary solutions like mycoprotein are critical.
Quorn’s ability to reduce LDL cholesterol, which is linked to 115 out of the 460 daily heart and circulatory disease deaths in the U.K., offers a novel way to combat these silent, symptomless killers often identified only through medical emergencies.
A Sustainable, Nutritional Solution
Quorn’s mycoprotein is a fungi-based protein, distinct from plant-based foods, recognized for its unique nutritional properties.
It is a complete protein, low in saturated fat and cholesterol, offering health benefits as a quality protein.
Cultivated through fermentation, mycoprotein is touted as a sustainable and healthy protein source, integrated into the U.K. Government’s healthy eating guidelines, the Eatwell Guide.
Affordable, Effective and Sustainable
The need for affordable and effective solutions is highlighted by the rising costs of medications like statins, which millions rely on to lower their cholesterol.
Dr. Daniel Commane, the lead researcher and Associate Professor in Nutritional Sciences at Northumbria University, emphasized that incorporating mycoprotein in diets can yield impressive heart health benefits in a short period, thus playing a key role in weight loss and long-term weight management.
Quorn’s Contribution to Overall Well-being
Tim Finnigan, Scientific Advisor for Quorn Foods, emphasized the significant difference people can make to their heart health by simply incorporating mycoprotein into their diet.
Mycoprotein not only imitates the taste and texture of meat but also is backed by numerous studies, substantiating its health benefits as a quality protein.
Conclusion
The study by Northumbria University underscores the potential of Quorn’s mycoprotein as a substantial contributor to heart health and weight management.
In a time where silent killers like high cholesterol and high blood pressure are prevalent, mycoprotein emerges as a promising, sustainable, and nutritional solution, offering significant benefits in reducing cholesterol levels and waistlines.
It stands as a testament to the potential of dietary intervention in addressing prevalent health issues, promoting a healthier, balanced lifestyle, and alleviating the risk of cardiovascular diseases.
If you care about heart health, please read studies that vitamin K helps cut heart disease risk by a third, and a year of exercise reversed worrisome heart failure.
For more information about heart health, please see recent studies about supplements that could help prevent heart disease, stroke, and results showing this food ingredient may strongly increase heart disease death risk.
The research findings can be found in the European Journal of Nutrition.
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