A study conducted by researchers from Northumbria University, Newcastle, has found that replacing meat with Quorn protein for just two weeks can lead to several health benefits, including a significant reduction in bad cholesterol (LDL cholesterol) and total cholesterol.
Participants who consumed Quorn products experienced a 12% drop in LDL cholesterol and a 7% reduction in total cholesterol compared to those who consumed similar products made from red and processed meat.
Additionally, the Quorn group saw an average reduction of nearly 1cm in waist circumference.
High cholesterol, along with high blood pressure and obesity, is a significant risk factor for cardiovascular diseases, such as heart attacks and strokes.
The study’s findings suggest that incorporating Quorn products into the diet can reduce the risk of cardiovascular diseases by lowering cholesterol levels and promoting healthier body composition.
The study, which involved 20 healthy male adults, also identified a trend toward lower systolic and diastolic blood pressure in the Quorn group, further contributing to improved cardiovascular health.
Quorn is a popular mycoprotein-based meat substitute that is low in saturated fat, cholesterol-free, and rich in protein and fiber.
The study’s results indicate that mycoprotein, the unique ingredient in Quorn products, could play a role in improving heart health and overall well-being.
The researchers believe that including mycoprotein in the diet can have a positive impact on cardiovascular health and help individuals manage their cholesterol levels and waist size.
These findings are particularly relevant in the context of rising rates of obesity, high cholesterol, and high blood pressure, which contribute to an increased risk of cardiovascular diseases.
While statins are commonly prescribed to lower cholesterol levels, the study suggests that dietary changes, such as incorporating mycoprotein-based products like Quorn, can be a practical and effective way to improve heart health.
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The research findings can be found in the European Journal of Nutrition.
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