12 January - 20 June 2016

Are mushrooms more filling than meat?

A small US study published in Appetite and cited by the media as “starting the day with mushrooms could help you shed pounds from your waistline” has investigated the effects of consuming mushrooms or meat (control) for 10 days on satiety and food intake

A small US study published in Appetite and cited by the media as “starting the day with mushrooms could help you shed pounds from your waistline” has investigated the effects of consuming mushrooms or meat (control) for 10 days on satiety and food intake. The study didn’t investigate the effect of consuming mushrooms on weight.  White button mushrooms contain a relatively small amount of protein, 3.09g/100g.  They also contain non-digestible carbohydrates including chitin, β-glucans, oligosaccharides and resistant starch. 

Slavin et al. recruited 32 healthy participants (17 women, 15 men) who were instructed to eat two serving of either mushrooms or beef for 10 days with a 10-day washout period between each intervention.  For breakfast the participants were instructed to eat either a sandwich containing mushrooms roasted with olive oil or sautéed 94% lean ground meat cooked in olive oil together with an English muffin, one baked egg and two cheese sliced.  Both the beef and mushroom sandwiches were matched for protein and energy content (26g protein and 507-514 Kcal).  After consumption at 15, 30 45, 60 and 120 minutes the participants completed a VAS questionnaire, to assess satiety and fullness.  At 180 minutes after the sandwich consumption the participants were provided with a pizza meal, and asked to eat until they felt comfortably full. They were also instructed to eat 452 g of mushrooms daily at home for 10 days and for the meat intervention they were instructed to consume 56g of study meat daily for 10 days.  During intervention, the participants completed a food and drink diary and VAS questionnaire. 

Slavin et al found that compared to the meat treatment, VAS results showed that participants reported feeling less hungry and fuller after eating mushrooms.   The study notes that “while participants ate more calories of the pizza lunch after consuming the meat based breakfast treatment  (740.63 ± 274.17 Kcal) than after consuming the mushroom-based breakfast treatment (684 ± 202.87 Kcal) the difference between the total calories consumed after both preload meals are not statistically significant.” There were no differences in the food eaten by the participants on the day before each test period but on day 2, Slavin et al report that the participants ate more fibre after eating mushrooms.  By day 10 however, there were no differences.

In discussion the scientists note that fibre may contribute to the greater satiating effect although they report that whilst fibres such as resistant starch and mycoprotein have been studied as isolated sources, it is difficult to predict how these fibres will interact in a food matrix.  Slavin et al. report that fibre has been linked to satiety.  However they state "our results do not suggest evidence for a uniquely satiating effect with mushroom fibres." They also report that the volume of mushrooms (105 g mushroom compared to 28 g meat) "would likely take more time and effort to chew.  Chewing promotes saliva and gastric acid secretion both of which may increase gastric distention and promote a feeling of fullness”. However, the authors note that the amount of mushrooms consumed in the study is much higher than average consumption, and that it  is unlikely that people would choose to consume this amount daily. They conclude by stating "There may be a benefit to consumers to substitute mushrooms for meat in some meals or replace some of the meat content of meals with mushrooms to increase vegetable and fibre intake as well as protein from sustainable non-animal sources."  

RSSL has extensive knowledge of a wide range of ingredients including Carbohydrates, sugar replacers and high potency sweeteners, fat replacers, proteins, fibres, functional ingredients and stabilisers and hydrocolloid systems.  To find out more please contact Customer Services telephone 0118 918 4076 or e-mail enquiries@rssl.com

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry