Lowering Cholesterol and Shedding Waist Fat – New Study Suggests Swapping Red Meat for This Protein

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Reducing Cholesterol and Shedding Belly Fat: Recent Study Recommends Substituting Red Meat with Quorn Protein

Quorn, a renowned brand of meat alternatives derived from Fusarium venenatum, a naturally occurring fungus, has gained attention in recent research as a potential dietary choice for those looking to lower cholesterol levels and trim waistline fat.

A recent study conducted at Northumbria University in Newcastle and published in the European Journal of Nutrition suggests that individuals seeking to reduce their cholesterol levels and shed abdominal fat may find benefit in replacing traditional meat with Quorn protein.

In just a brief two-week period, participants who incorporated Quorn, a popular meat substitute made from mycoprotein, experienced a remarkable 12% reduction in ‘bad’ LDL cholesterol and a 7% decrease in total cholesterol. Additionally, these individuals noted an average decrease of nearly 1cm (0.95cm) in waist circumference when compared to their counterparts who consumed red and processed meat products.

This decrease in total cholesterol levels holds significant implications for cardiovascular health, potentially lowering the risk of fatal conditions such as stroke or coronary heart disease by up to 9%, according to medical research. Waist circumference serves as a valuable indicator of abdominal fat and a critical marker of cardiovascular well-being. The rapid reduction observed in the mycoprotein group suggests potential benefits for both heart health and body composition.

The investigator-blind trial involved 20 healthy male adults who were randomly assigned to consume either 240 grams per day of red and processed meat or an equivalent amount of Quorn over two 14-day periods. Additionally, the study unveiled further advantages for heart health associated with mycoprotein consumption. Researchers noted a significant trend towards lower systolic and diastolic blood pressure in the mycoprotein group, which could contribute to improved cardiovascular health.

These findings emerge in the wake of the annual Health Survey for England, revealing that a considerable portion of adults suffers from raised cholesterol (59%), overweight or obesity (64%), and high blood pressure (30%), all of which are known risk factors for cardiovascular disease. High cholesterol is primarily attributed to diets rich in saturated fats, excess abdominal fat, and insufficient physical activity, often lurking as ‘silent killers’ with no apparent symptoms until a medical emergency arises.

Elevated levels of low-density lipoprotein (LDL) cholesterol, often referred to as ‘bad’ cholesterol, can lead to the buildup of fatty deposits in arteries, restricting blood flow and elevating the risk of heart attacks and strokes. Currently, high LDL cholesterol is implicated in a quarter of the daily heart and circulatory disease deaths recorded in the UK.

While nearly eight million people in the UK rely on statins to manage their cholesterol, concerns about drug affordability have arisen following shortages, particularly concerning the most prescribed statin, atorvastatin, which experienced a price hike from 49p to £5.30 within a six-week span.

Maintaining a healthy waist circumference is also recognized as pivotal in preventing future heart attacks and strokes. A larger waist suggests the presence of excess fat around and within vital organs, increasing the risk of coronary heart disease and type 2 diabetes, especially when fat accumulates in the abdominal region.

Dr. Daniel Commane, the lead researcher and Associate Professor in Nutritional Sciences at Northumbria University, commented on the study’s findings, emphasizing the significance of dietary changes involving mycoprotein for rapid and substantial improvements in heart health and long-term weight management.

Mycoprotein, the distinctive ingredient found in all Quorn products, represents a distinct category of food, separate from plant-based options, and is increasingly appreciated for its unique nutritional profile. Cultivated through the age-old fermentation process, mycoprotein qualifies as a ‘complete protein,’ boasting low saturated fat content, zero cholesterol, and recognized as a healthy source of both protein and dietary fiber. It aligns with the UK Government’s healthy eating guidelines, as indicated by its inclusion in the Eatwell Guide.

Tim Finnigan, Scientific Advisor for Quorn Foods and Visiting Professor at Northumbria University, echoed the study’s significance, highlighting mycoprotein’s potential to make a substantial impact on heart health by simply incorporating it into one’s diet. This naturally occurring fungus-based protein offers an appealing texture and taste akin to meat, backed by a robust body of evidence from over 20 published studies showcasing its health benefits as a quality protein source.

Reference: “The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat” by Dominic N. Farsi, Jose Lara Gallegos, Tim J. A. Finnigan, William Cheung, Jose Munoz Munoz, and Daniel M. Commane, 25 August 2023, European Journal of Nutrition. DOI: 10.1007/s00394-023-03238-1.

This study received partial funding from Marlow Foods Ltd, the parent company of Quorn. 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 discussions and logistical support for study blinding. The research team at Northumbria University was responsible for research design, data collection, analysis, and manuscript preparation.

Frequently Asked Questions (FAQs) about Mycoprotein

More about Mycoprotein

• European Journal of Nutrition – Research Publication
• Quorn Official Website
• Northumbria University – Nutritional Sciences
• UK Government – Eatwell Guide
• Marlow Foods Ltd (Quorn parent company)