The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review
Open accessAbstract
, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, and subsequently develop a specific allergy. However, a systematic evidence review indicates that incidence of allergic reactions remains exceptionally low. Mycoprotein's nutritional, health, and environmental benefits affirms its role in a healthful diet. Future research that focuses on the long-term clinical benefits of consuming a diet containing mycoprotein is warranted.
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“above the RDAwas demonstrated to augment the adaptation to training (9,10).”
BackgroundHouston, D. K., Nicklas, B. J., Ding, J., Harris, T. B., Tylavsky, F. A., Newman, A. B., Lee, J. S., Sahyoun, N. R., Visser, M., & Kritchevsky, S. B. (2008) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/87.1.150 · Cited by 1,214
Resistant Starch: Promise for Improving Human Health
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Moore, D. R., Churchward-Venne, T. A., Witard, O., Breen, L., Burd, N. A., Tipton, K. D., & Phillips, S. M. (2015) · The Journals of Gerontology: Series A · doi:10.1093/gerona/glu103 · Cited by 770
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The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption
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Aging is accompanied by a blunted muscle protein synthetic response to protein ingestion
Wall, B. T., Gorissen, S. H., Pennings, B., Koopman, R., Groen, B. B. L., Verdijk, L. B., & van Loon, L. J. C. (2015) · PLOS ONE · doi:10.1371/journal.pone.0140903 · Cited by 352
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Cited by
Growing a circular economy with fungal biotechnology: a white paper
Meyer, V., Basenko, E. Y., Benz, J. P., Braus, G. H., Caddick, M. X., Csukai, M., de Vries, R. P., Endy, D., Frisvad, J. C., Gunde-Cimerman, N., et al. (2020) · Fungal Biology and Biotechnology · doi:10.1186/s40694-020-00095-z · Cited by 515
“The high amino acid and fibre content, and low saturated fat, combined with the high digestibility of fungal protein (see Additional file 1: Table S1), make this an exceptionally healthy food [39].”
BackgroundRecent Advances in the Allergic Cross-Reactivity between Fungi and Foods
Xing, H., Wang, J., Sun, Y., & Wang, H. (2022) · Journal of Immunology Research · doi:10.1155/2022/7583400 · Cited by 92
Gürbüz, B. N., Pastrana, L. M., Pereira, R. N., & Cerqueira, M. A. (2025) · Foods · doi:10.3390/foods14030498 · Cited by 17
Metadata
- Authors
- Finnigan, T. J., Wall, B. T., Wilde, P. J., Stephens, F. B., Taylor, S. L., & Freedman, M. R.
- Venue
- Current Developments in Nutrition
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 3
- Issue
- 6
- Pages
- nzz021
- ISSN
- 2475-2991 (ISSN-L)
- OpenAlex
- W2928278714
- Cited by
- 253
- References
- 30
- FWCI
- 10.09
- Type
- journal article
- Language
- en
- Open access
- gold
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
