Community
Print
New research from the University of Exeter has found that Quorn protein can build muscle better than milk protein.
According to the University, the study’ evaluated the digestion of protein, which allows amino acids (the building blocks of protein) to increase in the bloodstream and then become available for muscle protein’.
Building muscle
To test this, scientists found 20 healthy, trained young men who underwent a strenuous resistance exercise. After the exercise, the men were given either milk or mycoprotein – the vegan protein found in Quorn (though many of the brand’s products have added egg, so are not vegan). Their muscle building rates were measured using in the hours following protein consumption.
According to researchers, the results showed that while those who ingested milk protein increased their muscle building rates by up to 60 percent, those who had mycoprotein increased their muscle growth rates (MGRs) by more than double this.
As a result, they said mycoprotein is a more effective source of protein to promote muscle growth, than milk.
‘Very encouraging’
“These results are very encouraging when we consider the desire of some individuals to choose non-animal derived sources of protein to support muscle mass maintenance or adaptations with training,” Dr. Benjamin Wall, Associate Professor of Nutritional Physiology, University of Exeter, said in a statement.
“Our data show that mycoprotein can stimulate muscles to grow faster in the hours following exercise compared with a typical animal comparator protein (milk protein) – we look forward to seeing whether these mechanistic findings translate to longer-term training studies in various populations.”
“We’re excited to see this data being presented by the University of Exeter at ECSS. In a world where many people are trying to cut back on their meat consumption, either for environmental or health reasons, we’re happy to be able to offer an alternative protein that can provide exceptional nutrition and muscle growth, all while being meat-free,” Tim Finnigan, Chief Scientific Adviser for Quorn Foods, added.
