Swapping meat and fish for mycoprotein may significantly lower cholesterol levels, finds study
Written By : Aditi
Medically Reviewed By : Dr. Kamal Kant Kohli
Published On 2024-04-01 14:30 GMT | Update On 2024-04-02 05:02 GMT
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Cardiovascular diseases (CVD) are highly prevalent and the leading cause of mortality from chronic, non-communicable diseases. Hyperglycaemia, hyperinsulinaemia, hypercholesterolaemia and high BMI are the risk factors for CVD.
A recent study published in Clinical Nutrition concluded that those who eat mycoprotein experience a 10% drop in certain cholesterol levels.
Proper nutrition relies heavily on a balanced diet, which includes protein from various sources. Researchers are exploring non-animal protein sources and their impact on cholesterol and blood sugar levels. Protein is an essential nutrient for the body's systems. Mycoprotein, derived from a fungus, is used in some meat alternatives.
Laboratory-controlled studies have evidenced that Substituting dietary meat and fish for mycoprotein, a fungal-derived food source rich in protein and fibre, reduces circulating cholesterol. Researchers examined whether consuming mycoprotein-containing food products at home could impact cholesterol levels and other markers of cardiometabolic health in overweight and hypercholesterolaemic adults.
Seventy-two participants were randomized into a controlled, parallel-group trial conducted in a free-living setting. For four weeks, they received home deliveries of either meat/fish control products or mycoprotein-containing food products. Blood samples were collected and analyzed for serum lipids, blood glucose, and c-peptide concentrations before and after the intervention.
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