According to a recent study by the University of Exeter, regularly substituting meat for mycoprotein-rich foods like Quorn can lead to a significant reduction in bad cholesterol levels. This simple dietary switch can lower bad cholesterol by 10%, which is comparable to switching to a Mediterranean or vegan diet.
The study found that consuming mycoprotein, the protein-rich food used to make Quorn products, can help to lower low-density lipoprotein (LDL) cholesterol, also known as “bad” cholesterol. Researchers noted that the effect was similar to that seen in people who switch to a Mediterranean or vegan diet, which are both widely considered to be healthy and effective for reducing cholesterol levels.
Mycoprotein’s Cholesterol-Lowering Properties
Mycoprotein is a versatile meat alternative derived from a fungus. It is high in protein and fiber, while being low in saturated fat and calories. The study suggests that the unique nutritional profile of mycoprotein may be responsible for its cholesterol-lowering benefits.
Researchers believe that the soluble fiber and specific proteins found in mycoprotein may help to reduce the absorption of cholesterol in the gut. This, in turn, can lead to lower levels of LDL cholesterol circulating in the bloodstream.
The study’s findings indicate that regularly replacing meat-based meals with mycoprotein-rich foods like Quorn could be an effective way for people to improve their cholesterol levels and reduce their risk of heart disease, without having to make drastic changes to their overall diet.