Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Hospital, LondonW12 0NN, UK.
Marlow Foods Ltd, Stokesley, Yorkshire, UK.
Br J Nutr. 2020 Jun 28;123(12):1321-1332. doi: 10.1017/S0007114520000756. Epub 2020 Feb 26.
Mycoprotein is a food high in both dietary fibre and non-animal-derived protein. Global mycoprotein consumption is increasing, although its effect on human health has not yet been systematically reviewed. This study aims to systematically review the effects of mycoprotein on glycaemic control and energy intake in humans. A literature search of randomised controlled trials was performed in PubMed, Embase, Web of Science, Google Scholar and hand search. A total of twenty-one studies were identified of which only five studies, totalling 122 participants, met the inclusion criteria. All five studies were acute studies of which one reported outcomes on glycaemia and insulinaemia, two reported on energy intake and two reported on all of these outcomes. Data were extracted, and risk-of-bias assessment was then conducted. The results did not show a clear effect of acute mycoprotein on blood glucose levels, but it showed a decrease in insulin levels. Acute mycoprotein intake also showed to decrease energy intake at an ad libitum meal and post-24 h in healthy lean, overweight and obese humans. In conclusion, the acute ingestion of mycoprotein reduces energy intake and insulinaemia, whereas its impact on glycaemia is currently unclear. However, evidence comes from a very limited number of heterogeneous studies. Further well-controlled studies are needed to elucidate the short- and long-term effects of mycoprotein intake on glycaemic control and energy intake, as well as the mechanisms underpinning these effects.
真菌蛋白是一种富含膳食纤维和非动物来源蛋白质的食物。尽管真菌蛋白对人类健康的影响尚未得到系统评价，但它在全球的食用量正在增加。本研究旨在系统评价真菌蛋白对人体血糖控制和能量摄入的影响。在 PubMed、Embase、Web of Science、Google Scholar 和手工检索中进行了随机对照试验的文献检索。共确定了 21 项研究，其中只有 5 项研究（共 122 名参与者）符合纳入标准。这 5 项研究均为急性研究，其中 1 项报告了血糖和胰岛素水平的结果，2 项报告了能量摄入的结果，2 项报告了所有这些结果。提取了数据，然后进行了风险偏倚评估。结果并未显示急性真菌蛋白对血糖水平有明显影响，但显示胰岛素水平降低。急性摄入真菌蛋白也显示在健康的瘦人、超重和肥胖人群中，在随意餐和 24 小时后，能量摄入减少。总之，急性摄入真菌蛋白可减少能量摄入和胰岛素血症，但其对血糖的影响目前尚不清楚。然而，证据来自非常有限的异质研究。需要进一步的精心控制研究来阐明真菌蛋白摄入对血糖控制和能量摄入的短期和长期影响，以及这些影响的潜在机制。
