Quorn’s Mycoprotein Can Lower Cholesterol as Effectively as Mediterranean Diet “With Minimal Effort,” Finds First Study of Its Kind

A study conducted by the University of Exeter found that replacing meat with mycoprotein, such as Quorn products, can lower LDL cholesterol levels by 10%, similar to the effects of adopting a Mediterranean or vegan diet. The research, published in Clinical Nutrition, also showed that this dietary change can reduce factors linked to type-2 diabetes, cardiovascular disease, and overall mortality risk. The study involved 72 overweight adults who consumed two servings of Quorn products daily for four weeks, resulting in significant reductions in cholesterol, blood glucose levels, and c-peptide concentrations.

Quorn's director highlighted the potential health benefits of mycoprotein, which have been recognized for nearly four decades. The study suggests that incorporating Quorn products into a diet can quickly reduce cholesterol levels and improve heart health with minimal effort, compared to the challenges of following a Mediterranean diet. In addition to lowering cholesterol, the study found a decrease in diabetes and heart disease risks in the Quorn group, indicating the potential of mycoprotein in managing cholesterol and addressing broader public health challenges.