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Mycoprotein reduces endogenous glucose production when consumed with a mixed-meal tolerance test

Postprandial glucose kinetics can be managed by altering dietary composition. The addition of soluble ﬁ bre to a meal can decrease the total rate of glucose appearance (RaT) (1) , while insoluble ﬁ bre has been shown to increase the rate of glucose disappearance (RdT) (2) . Mycoprotein (MYC) is a high- ﬁ bre food (1/3 soluble and 2/3 insoluble) shown to reduce postprandial glucose and insulin concentrations in healthy participants (3) , though the underlying glucose kinetics have not been explored. The present study took a dual stable isotope tracer approach to determine how MYC impacts glucose kinetics when ingested with a mixed-meal. We hypothesised that the previously observed reduction in glucose concentrations with MYC ingestion would be due to a lower RaT. This study also aimed to determine whether this effect was dose dependent. In a double-blind, randomised, cross-over design, 12 healthy adults (M:F 6:6) attended 3 experimental test days, involving ingestion of a test drink, enriched with 100 mg [U-13C] glucose, containing 250 ml whole milk, 50 g glucose, and either 0 (CON), 20 (MYC20), or 40 g (MYC40) MYC. CON and MYC20 were matched for energy, protein (18 g), carbohydrate (75 g) and fat (12 g). An intraven-ous infusion of D-[6,6-2H2] glucose was used to determine glucose kinetics over 6 h. Time-course and AUCs of glucose, insulin, and rate of appearance of total (RaT), exogenous (RaEx), endogenous (EGP), and RdT, of glucose were