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Investigation of possible adverse allergic reactions to mycoprotein ('Quorn')
R D Tee1, D J Gordon, J A Welch
1Department of Occupational and Environmental Medicine, National Heart and Lung Institute, Royal Brompton Hospital, London.
Abstract:
Mycoprotein ('Quorn') is a food produced for human consumption from Fusarium graminearum. Crossreactivity studies showed that mycoprotein shared multiple common allergenic determinants with Aspergillus fumigatus and Cladosporium herbarum and some with Alternaria alternata. There is, therefore, a potential for mould allergic patients to react adversely to inhaled or ingested mycoprotein. Mycoprotein RAST screening of mycoprotein production workers was made during a 2 year period. Two of the production workers had specific RAST binding > or = 2% but none reported symptoms. Two of 10 patients referred to hospital following vomiting and diarrhoea after ingestion of mycoprotein had a mycoprotein skin-prick test weal > or = 2 mm but none had a significantly raised RAST. These largely negative results are important and reassuring because consumption of the product in the U.K. is now widespread and increasing.
Insights
Mycoprotein, a popular food, may pose allergy risks due to shared allergens with molds. However, studies on production workers and consumers show minimal adverse reactions, suggesting it is generally safe for consumption.
Area of Science:
- Food science
- Allergology
- Microbiology
Background:
- Mycoprotein, derived from Fusarium graminearum, is a widely consumed food product.
- Cross-reactivity studies indicate shared allergenic determinants between mycoprotein and common molds like Aspergillus fumigatus and Cladosporium herbarum.
- This suggests a potential risk for mold-allergic individuals to experience adverse reactions to mycoprotein.
Purpose of the Study:
- To investigate the potential for allergic reactions to mycoprotein in production workers and consumers.
- To assess the safety of mycoprotein consumption in a population with increasing intake.
Main Methods:
- Mycoprotein-specific IgE (RAST) screening was conducted on mycoprotein production workers over two years.
- Skin-prick testing and RAST were performed on patients experiencing gastrointestinal symptoms after mycoprotein ingestion.
Main Results:
- Two production workers showed specific RAST binding but reported no symptoms.
- Among 10 patients with post-ingestion symptoms, two had positive skin-prick tests, but none had significantly elevated RAST levels.
- These findings indicate a low incidence of allergic reactions in both occupational and consumer settings.
Conclusions:
- Despite shared allergenic determinants with molds, mycoprotein appears to be well-tolerated by most individuals.
- The study provides reassuring evidence regarding the safety of widespread mycoprotein consumption.
- Further monitoring may be warranted, but current data suggest minimal risk for the general population.