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Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods

Michael F Jacobson1, Janna DePorter1

  • 1Center for Science in the Public Interest, Washington, DC.

Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology
|March 24, 2018
PubMed
Abstract

Insights

Mycoprotein, found in Quorn products, can cause severe allergic and gastrointestinal reactions, including anaphylaxis and persistent vomiting. Reconsideration of its widespread use in food is advised due to these risks.

Area of Science:

  • Food science
  • Allergology
  • Gastroenterology

Background:

  • Mycoprotein, a mold-derived protein used in meat substitutes like Quorn, is increasingly recognized as a potential allergen.
  • Limited information exists regarding the specific symptoms and frequency of adverse reactions associated with mycoprotein consumption.

Purpose of the Study:

  • To investigate and document the nature and prevalence of adverse reactions linked to mycoprotein intake.
  • To characterize the symptomatology of allergic and gastrointestinal responses to mycoprotein.

Main Methods:

  • A Web-based questionnaire (www.quorncomplaints.org) was utilized to collect self-reported data on adverse reactions.
  • Analysis of 1,752 reported adverse reactions to mycoprotein-based foods.

Main Results:

  • Mycoprotein consumption led to both allergic reactions (urticaria, anaphylaxis) and gastrointestinal issues (emesis, diarrhea) in 1,752 individuals.
  • Allergic reactions, some fatal, occurred within 4 hours, with 60.3% of affected individuals reporting repeated reactions upon re-exposure.
  • Gastrointestinal symptoms manifested within 8 hours, with 66.6% occurring 46-180 minutes post-consumption, ranging from mild nausea to severe emesis.

Conclusions:

  • Mycoprotein may be responsible for a significant number of severe allergic and gastrointestinal reactions.
  • The potential for life-threatening reactions necessitates a re-evaluation of mycoprotein's acceptance in the food supply.

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