US consumer group to Quorn: “Mycoprotein can be unsafe”

15 Jun 2018 --- The Center for Science in the Public Interest (CSPI) claims in a new report that Quorn’s mycoprotein ingredient has been linked to severe allergic reactions and gastrointestinal symptoms. However, NutritionInsight spoke to a Quorn spokesperson on the issue, who stated that they “challenge the scientific validity” of the claims. The company will, however, update packaging information to flag possible sensitivities that people may have to mycoprotein, which is derived from mold and forms the basis of Quorn's meat-alternative products.

CSPI states that it began collecting adverse-reaction reports from Quorn affected consumers due to a 2002 study submitted to the Food and Drug Administration (FDA) regarding adverse consumer reactions to the product. The research center stated in an article that “of 1,752 such reports analyzed for the study, 312 reported allergic reactions, including hives, itching, and difficulty breathing or swelling of the throat, tongue, mouth, or lips. Ninety-two, or 29.5 percent, of those people, reported seeking medical attention. A total of 1,692 people reported gastrointestinal reactions, such as nausea, vomiting, diarrhea, or cramping. Some suffered both allergic and gastrointestinal reactions.”

Speaking to NutritionInsight, a Quorn spokesperson reiterated that for the company, safety is their number one priority.

“The British Ministry of Agriculture, Fisheries and Food approved mycoprotein for sale in 1985. Prior to that, our initial safety testing involved 15 years of research and demonstrated that mycoprotein was nutritional and safe for human consumption. A regular safety and allergen testing of Quorn products have continued for more than 35 years, and our team also investigates all reports of personal sensitivities.  All Quorn Foods’ data is regularly shared with the US Food and Drug Administration (FDA) and other food regulators, which support that Quorn is a safe and well-tolerated product,” they said on behalf of the company.

“According to the FDA, there are 160 commonly consumed foods with the capacity to cause a rare allergic response. The 'Big 8,' which is composed of milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish, account for 90 percent of food allergic reactions. Thus, any food that contains an ingredient that has protein derived from one or more of these sources must declare the presence of that source on the label. Any food with protein has some potential to be allergenic and that is why we advise consumers to be mindful of their personal sensitivities when introducing any new food into their diet.”

“Mycoprotein, along with every other protein source, has some allergenic potential. Presenting at the American Society for Nutrition annual conference, June 2018, Dr Steve Taylor, Co-Founder and Co-Director of the Food Allergy Research and Resource Program at The Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln, stated 'Quorn is, in my expert opinion, safer than many other sources of protein on the basis of very low prevalence of allergic reaction complaints'.”

In addition to these statements, Quorn states that the CSPI allegation contains factual inaccuracies and appears to “willfully mislead or misrepresent these facts” also, its data is generated from self-reporting. This is potentially significant as: “This methodology has drawn criticism in the research community for the heterogeneity of the data and lack of objective measures. Standard food allergy research protocol calls for the use of standardized methods, including food challenges, in addition to self-reporting.”

Importantly, the spokesperson adds that: “In the spirit of transparency, Quorn Foods updated packaging information to explain possible sensitivities some may have when eating mycoprotein, despite reactions to Quorn products being significantly less common than in other proteins.”

By Laxmi Haigh