Mycoprotein is a mould that is often touted as a meat substitute. Mycoprotein is synthesised from the filamentous fungus Fusarium venenatum and is high in protein and certain other nutrients. Studies have investigated the cholesterol lowering properties of mycoprotein in order to assess the benefits it may have against cardiovascular disease. However, the studies have generally been shown to have methodological flaws and in particular may suffer from small sample sizes. In addition, there are a number of problems with assessing cardiovascular risk by substituting foods, most notably the question of how the study variables are controlled. Taking subjects with high cholesterol and feeding them mycoprotein may lower cholesterol levels but is this because of the mycoprotein or because by eating the mycoprotein, something else has been removed from the diet? Further, are cholesterol levels a suitable marker to show cardiovascular risk outside of a small subset of the population? Again, this is very difficult to answer.
Eat Well, Stay Healthy, Protect Yourself
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