Mould and mycoprotein sensitisation
Research type
Research Study
Full title
Evaluation of the relationship between sensitisation to mould/ fungi and mycoprotein: a case-control study
IRAS ID
289240
Contact name
Stephen Till
Contact email
Sponsor organisation
King's College London
Duration of Study in the UK
0 years, 11 months, 30 days
Research summary
Mycoprotein is the main ingredient of Quorn food products and is produced via fermentation of the fungus Fusarium venenatum. Allergic reactions to mycoprotein have been recorded but are thought to be very uncommon. Given that mycoprotein is derived from fungus, it has been hypothesized that there could be a link between allergies to airborne fungi/mould and allergy to ingested quorn. However this has never been formally investigated. The aim of this study is therefore to investigate if people who are allergic to mould are likely to also be allergic to mycoprotein.
This study will take place at Guy's Hospital in adults. Firstly, adults with a known history of allergic reactions to mycoprotein will be recruited. They will undergo skin prick testing and blood sampling to validate the tests for mycoprotein allergy. Secondly, participants with and without sensitisation to moulds will be recruited and will undergo skin prick testing and blood sampling. The results will then be compared.
REC name
South Central - Hampshire B Research Ethics Committee
REC reference
21/SC/0278
Date of REC Opinion
16 Nov 2021
REC opinion
Further Information Favourable Opinion