Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods Michael F. Jacobson, PhD, Center for Science in the Public Interest

Publication date: Available online 19 March 2018
Source:Annals of Allergy, Asthma & Immunology
Author(s): Michael F. Jacobson, Janna dePorter
BackgroundMycoprotein, which is produced by a mold and is the basis of Quorn-brand meat substitutes, is a novel cause of allergic and gastrointestinal reactions, but little information has been available on its associated symptomatology.ObjectiveTo describe the nature and frequency of adverse reactions to mycoprotein.MethodsSelf-reports of adverse reactions to mycoprotein were collected via a Web-based questionnaire (www.quorncomplaints.org) and then analyzed.ResultsAnalysis of 1,752 adverse reactions found that Quorn products caused allergic and gastrointestinal symptoms, with some people experiencing both. Allergic reactions, including urticaria and anaphylaxis, occurred within 4 hours of consumption in 312 people. 45.8% of those reactions, 1 fatal, began within 1 hour of exposure. Of those 312 individuals, 188 (60.3%) reported repeated reactions after repeated consumption of Quorn, and 2 people experienced 8 reactions (13 people did not say if they experienced more than 1 reaction).Quorn foods caused GI symptoms, including emesis and diarrhea, within 8 hours of consumption in 1,692 people. 66.6% of GI symptoms occurred 46-180 minutes after consumption of the products. Symptoms ranged from mild nausea to emesis severe enough to warrant medical attention.ConclusionMycoprotein may be causing numerous and sometimes life-threatening allergic and GI reactions. The acceptance in the food supply of this non-essential ingredient deserves reconsideration.



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