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Is There Scope for a Novel Mycelium Category of Proteins Alongside Animals and Plants?

Summary

This research examines whether fungal proteins like mushrooms and mycoprotein deserve their own category alongside animal and plant proteins in dietary guidelines. The study shows that fungal proteins are nutritionally valuable, environmentally sustainable, and offer unique health benefits. Impacts on everyday life: – Provides a sustainable protein alternative that can help reduce environmental impact of food choices – Offers a complete protein source for those looking to reduce meat consumption – Introduces more variety into healthy eating patterns through fungal-based foods – Helps address global food security challenges through efficient protein production – Supports better health outcomes through nutritious, low-fat protein options

Background

In the 21st century, we face challenges of expanding populations, planetary and public wellbeing. Current food protein categories typically fall under ‘animal-derived’ or ‘plant-based’, while fungal-derived proteins are comparatively overlooked. There are sizeable discrepancies between protein guidance across global food-based dietary guidelines (FBDG), with varying ways of describing and categorizing protein foods.

Objective

To evaluate how food proteins are presently categorized within food-based dietary guidelines and discuss whether there is potential to introduce other categories, including mycelium/fungal protein within these guidelines. The paper aims to assess if there is scope for a ‘third’ protein category beyond the traditional animal and plant classifications.

Results

The review identified evidence supporting health benefits across all three protein categories. For fungal proteins specifically, studies showed that mycoprotein reduced insulin levels and energy intake in healthy lean, overweight and obese humans. Mushroom consumption was linked to improved cardiometabolic health and immune function. Mycoprotein demonstrated high protein quality with all essential amino acids and favorable sustainability metrics compared to both animal and plant proteins.

Conclusion

Given the growing evidence base for fungal proteins and increasing demand for sustainable protein sources, there appears to be scope to introduce a third protein category in food-based dietary guidelines. This could fall under the heading of ‘fungal protein’, which would include mycoprotein and other mycelium-based foods. Food policies and dietary guidelines should extend beyond simply promoting ‘plant-based’ options to encompass this distinct third kingdom of protein sources.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 10.3390/foods9091151
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