Quorn May Cause Adverse Reactions

[Guest guest]

Quorn May Cause Adverse Reactions

 

Newswire (October 23, 2003)—A high frequency of adverse reactions

appears to be associated with the ingestion of a new meat substitute

called quorn, according to a report published in the American

Journal of Medicine (2003;115:334).

 

Quorn is a high-protein processed food made from a fungus called

mycoprotein, a relative of mushrooms. It is used to make meatless

foods such as frozen " chicken " nuggets and breaded cutlets. Although

the effects of quorn on health and disease risk are not known, it is

marketed as a healthful meat alternative for vegetarians and non-

vegetarians who want the taste and texture of meat-based foods. It

is high in protein and fiber, low in fat, and has no cholesterol or

saturated fat.

 

Quorn was introduced in the United Kingdom more than ten years ago

and in the United States last year. The first reports of adverse

reactions to quorn surfaced shortly after its introduction to the UK

market. The Center for Science in the Public Interest has collected

597 reports of adverse reactions to quorn and has previously

reported that 67% of these reactions included vomiting and 33%

included diarrhea. Other reported symptoms included rash, fainting,

bloody vomiting, burst blood vessels near the eyes, rectal bleeding,

swelling of the face or throat with difficulty breathing, and

anaphylaxis (severe allergic reaction).

 

The current report was based on the results of a telephone survey.

Researchers contacted 1,004 people, of whom 396 had eaten quorn. All

the participants were questioned about food sensitivities in general

and quorn eaters were further questioned about symptoms experienced

after ingesting quorn. Sensitivity to quorn was more common than

sensitivities to any other foods, and was found to occur in 5% of

people who had eaten it. The second most common food sensitivity was

to shellfish, occurring in 3% of people surveyed. The symptoms of

quorn sensitivity included stomachache or cramps, diarrhea,

vomiting, indigestion, nausea, hives or rash, headache, and

flatulence (intestinal gas).

 

The results of this survey suggest that quorn may not be safe for

all to ingest. Further studies are needed to evaluate the safety of

this substance and determine the effects of other factors on risk of

quorn sensitivity. For now it is advisable to include warnings of

potential hazards on the labels of quorn products. Furthermore,

people who suspect that they might be sensitive to quorn should be

alerted to ask if it is an ingredient in meat-like vegetarian foods

served in restaurants.