Cargando…

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

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Farsi, Dominic N., Gallegos, Jose Lara, Finnigan, Tim J. A., Cheung, William, Munoz, Jose Munoz, Commane, Daniel M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2023
Materias:	Original Contribution
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10611638/ https://www.ncbi.nlm.nih.gov/pubmed/37624376 http://dx.doi.org/10.1007/s00394-023-03238-1

Ejemplares similares

Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial
por: Farsi, Dominic N., et al.
Publicado: (2023)

Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization
por: Hashempour‐Baltork, Fataneh, et al.
Publicado: (2023)

The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data
por: Farsi, Dominic N., et al.
Publicado: (2022)

Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review
por: Finnigan, Tim J A, et al.
Publicado: (2019)

Short Chain Fatty Acid Production from Mycoprotein and Mycoprotein Fibre in an In Vitro Fermentation Model
por: Harris, Hannah C., et al.
Publicado: (2019)

Mycoprotein: environmental impact and health aspects
por: Souza Filho, Pedro F., et al.
Publicado: (2019)

Impact of dietary supplementation with resistant dextrin (NUTRIOSE(®)) on satiety, glycaemia, and related endpoints, in healthy adults
por: Hobden, Mark R., et al.
Publicado: (2021)

The price penalty for red meat substitutes in popular dishes and the diversity in substitution
por: Lemken, Dominic
Publicado: (2021)

Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals
por: West, Sam, et al.
Publicado: (2023)

Associations between red meat, processed red meat and total red and processed red meat consumption, nutritional adequacy and markers of health and cardio-metabolic diseases in British adults: a cross-sectional analysis using data from UK National Diet and Nutrition Survey
por: Hobbs-Grimmer, D. A., et al.
Publicado: (2021)

Mycoprotein ingestion within or without its wholefood matrix results in equivalent stimulation of myofibrillar protein synthesis rates in resting and exercised muscle of young men
por: West, Sam, et al.
Publicado: (2023)

Consumption of red meat, genetic susceptibility, and risk of LADA and type 2 diabetes
por: Löfvenborg, Josefin E., et al.
Publicado: (2020)

Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review
por: Derbyshire, Emma
Publicado: (2022)

Associations of food motives with red meat and legume consumption in the population-based DILGOM study
por: Hentilä, Annukka, et al.
Publicado: (2023)

Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress
por: Montonen, Jukka, et al.
Publicado: (2012)

Red and processed meat consumption and risk of bladder cancer: a dose–response meta-analysis of epidemiological studies
por: Crippa, Alessio, et al.
Publicado: (2016)

Long-term unprocessed and processed red meat consumption and risk of chronic obstructive pulmonary disease: a prospective cohort study of women
por: Kaluza, Joanna, et al.
Publicado: (2018)

Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke
por: Venø, Stine K., et al.
Publicado: (2018)

Bioconversion of Straw Into Improved Fodder: Mycoprotein Production and Cellulolytic Acivity of Rice Straw Decomposing Fungi
por: Helal, G. A.
Publicado: (2005)

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi
por: Souza Filho, Pedro F., et al.
Publicado: (2018)

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?
por: Derbyshire, Emma
Publicado: (2022)

An Evaluation of “Informed Consent” with Volunteer Prisoner Subjects
por: Marini, James L., et al.
Publicado: (1976)

Differential metabolism of choline supplements in adult volunteers
por: Böckmann, Katrin A., et al.
Publicado: (2021)

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins
por: Dean, David, et al.
Publicado: (2022)

Food for our future: the nutritional science behind the sustainable fungal protein – mycoprotein. A symposium review
por: Derbyshire, Emma J., et al.
Publicado: (2023)

Estimates of Alpha/Beta (α/β) Ratios for Individual Late Rectal Toxicity Endpoints: An Analysis of the CHHiP Trial
por: Brand, Douglas H., et al.
Publicado: (2021)

Metabolic targets of watercress and PEITC in MCF-7 and MCF-10A cells explain differential sensitisation responses to ionising radiation
por: Giallourou, Natasa S., et al.
Publicado: (2018)

Partial substitution of red or processed meat with plant-based foods and colorectal cancer risk
por: Tammi, R, et al.
Publicado: (2023)

Antiplatelet effects of dietary nitrate in healthy volunteers: Involvement of cGMP and influence of sex()
por: Velmurugan, Shanti, et al.
Publicado: (2013)

Assessment of Tandem Measurements of pH and Total Gut Transit Time in Healthy Volunteers
por: Mikolajczyk, Adam E, et al.
Publicado: (2015)

The risks of warm nights and wet days in the context of climate change: assessing road safety outcomes in Boston, USA and Santo Domingo, Dominican Republic
por: Nazif-Munoz, José Ignacio, et al.
Publicado: (2021)

Cross-feeding interactions between human gut commensals belonging to the Bacteroides and Bifidobacterium genera when grown on dietary glycans
por: Fernandez-Julia, Pedro, et al.
Publicado: (2022)

Evaluation of antioxidative and diabetes-preventive properties of an ancient grain, KAMUT(®) khorasan wheat, in healthy volunteers
por: Trozzi, Caterina, et al.
Publicado: (2017)

Patients as teachers: Evaluating the experiences of volunteer inpatients during medical student clinical skills training
por: Elfassy, MD, et al.
Publicado: (2020)

Fatty acids from dairy and meat and their association with risk of coronary heart disease
por: Vissers, Linda E. T., et al.
Publicado: (2018)

Volunteering in adolescence and young adulthood crime involvement: a longitudinal analysis from the add health study
por: Ranapurwala, Shabbar I., et al.
Publicado: (2016)

Influence of 4-week multi-strain probiotic administration on resting-state functional connectivity in healthy volunteers
por: Bagga, Deepika, et al.
Publicado: (2018)

Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes
por: Maukonen, Mirkka, et al.
Publicado: (2023)

In Search of Complementary Extraction Methods for Comprehensive Coverage of the Escherichia coli Metabolome
por: Gould, Henry, et al.
Publicado: (2023)

Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate
por: Bakratsas, Georgios, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_c3ien4j2scbjsiun6qhn9b657r