ReviewWorld journal of microbiology & biotechnology2019
Mycoprotein: environmental impact and health aspects.
Review in World journal of microbiology & biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
40 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries.Nutrition reviews · 2025Pooled it
- 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.European journal of nutrition · 2023Trial
- Carbon tunnel vision and sustainable meat production in the West: A disproportionate focus on dietary greenhouse gas emissions?Food science of animal resources · 2026Review
- Comparing meat alternatives for a sustainable food system.NPJ science of food · 2026Article
- Plant-based analogues to meat and dairy for sustainable food systems.The Proceedings of the Nutrition Society · 2026Review
- Fungi-based food in the public eye: Terminology, cultivation timelines, sustainability, and nutrition across three EU countries.PloS one · 2026Article
- Mycoproteins and Beyond: Biotechnological Advances in Filamentous Fungal Biomass.Mini reviews in medicinal chemistry · 2026Review
- Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion.Foods (Basel, Switzerland) · 2025Article
- From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches.Journal of biological engineering · 2025Article
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- Review on mushroom mycelium-based products and their production process: from upstream to downstream.Bioresources and bioprocessing · 2025Review
- Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants.Journal of sustainable tourism · 2025Article
- Environmental Impact of Meat Protein Substitutes: A Mini-Review.Food science of animal resources · 2025Review
- Metamaterial-based injection molding for the cost-effective production of whole cuts.Nature communications · 2024Article
- Advanced Fungal Biotechnologies in Accomplishing Sustainable Development Goals (SDGs): What Do We Know and What Comes Next?Journal of fungi (Basel, Switzerland) · 2024Review
- Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.Foods (Basel, Switzerland) · 2024Review
- Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System.Journal of agricultural and food chemistry · 2024Review
- What Technological and Economic Elements Must be Addressed to Support the Affordability, Accessibility, and Desirability of Alternative Proteins in LMIC?Current developments in nutrition · 2024Article
- A Comprehensive Review of the Diversity of Fungal Secondary Metabolites and Their Emerging Applications in Healthcare and Environment.Mycobiology · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The term mycoprotein refers to the protein-rich food made of filamentous fungal biomass that can be consumed as an alternative to meat. In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment is reviewed. Presently, mycoprotein can be found in the supermarkets of developed countries in several forms (e.g. sausages and patties). Expansion to other markets depends on the reduction of the costs. Although scarce, the results of life cycle analyses of mycoprotein agree that this meat substitute causes an environmental impact similar to chicken and pork. In this context, the use of inexpensive agro-industrial residues as substrate for mycoprotein production has been investigated. This strategy is believed to reduce the costs involved in the fungal cultivation and lower the environmental impact of both the mycoprotein and the food industry. Moreover, several positive effects in health have been associated with the substitution of meat for mycoprotein, including improvements in blood cholesterol concentration and glycemic response. Mycoprotein has found a place in the market, but questions regarding the consumer's experience on the sensory and health aspects are still being investigated.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.