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
Farsi DN, Gallegos JL, Finnigan TJA, Cheung W, Munoz JM, Commane DM
European journal of nutrition · 9 citas
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Vínculos de autores con la industriaAlimentación controladaFinanciado por la industriaMezcla carne procesada con no procesadaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
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- Marcadores de salud y funcionamiento
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- Financiación
- Financiado por la industria
- Autores
- Al menos un autor declara un vínculo económico con la industria
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-08-25 · Eur J Nutr · vol. 62 · número 8 · págs. 3349–3359
- Editorial
- Springer Science+Business Media
- Citado
- 19 citas · más que el 93% de estudios similares · 3.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 60 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Microbial Metabolism and Applications
- Palabras clave
- Red meat, Food science, Crossover study, Chemistry, Medicine, Placebo, Pathology
- MeSH
- humans, cardiovascular diseases, risk factors, cross-over studies, meat, adult, male, cholesterol, hdl, biomarkers, red meat, heart disease risk factors
6 autores
- Dominic N. Farsi🇬🇧 · autor de correspondenciaNorthumbria University
- José Lara🇬🇧Northumbria University
- Tim J. A. Finnigan🇬🇧Quorn (United Kingdom)
- William S. K. Cheung🇬🇧Northumbria University
- José Muñoz-Muñoz🇬🇧Northumbria University
- Daniel M. Commane🇬🇧Northumbria University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Mycoprotein is a relatively novel food source produced from the biomass of Fusarium venenatum. It has previously been shown to improve CVD risk markers in intervention trials when it is compared against total meat. It has not hitherto been assessed specifically for benefits relative to red and processed meat.
Methods
We leveraged samples from Mycomeat, an investigator-blind randomised crossover controlled trial in metabolically healthy male adults (n = 20), randomised to consume 240 g/day of red and processed meat for 14 days followed by mycoprotein, or vice versa. Blood biochemical indices were a priori defined secondary endpoints.
Results
Mycoprotein consumption led to a 6.74% reduction in total cholesterol (P = 0.02) and 12.3% reduction in LDL cholesterol (P = 0.02) from baseline values. Change in fasted triglycerides was not significantly different between diets (+ 0.19 ± 0.11 mmol/l with mycoprotein, P = 0.09). There was a small but significant reduction in waist circumference for mycoprotein relative to meat (- 0.95 ± 0.42 cm, P = 0.04). Following the mycoprotein diet, mean systolic (- 2.41 ± 1.89 mmHg, P = 0.23) and diastolic blood pressure (- 0.80 ± 1.23 mmHg, P = 0.43) were reduced from baseline. There were no statistically significant effects of the intervention on urinary sodium, nitrite or TMAO; while urinary potassium (+ 126.12 ± 50.30 mmol/l, P = 0.02) and nitrate (+ 2.12 ± 0.90 mmol/l, P = 0.04) were both significantly higher with mycoprotein relative to meat. The study population comprised metabolically healthy adults, therefore, changes in plasma lipids had little effect on cardiovascular risk scores (- 0.34% FRS for mycoprotein P = 0.24).
Conclusions
These results confirm potential cardiovascular benefits when displacing red and processed meat with mycoprotein in the diet. Longer trials in higher risk study populations are needed to fully elucidate suggested benefits for blood pressure and body composition.
Clinicaltrials
gov Identifier: NCT03944421.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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