High Nucleotide Meal Consumption in Uric Acid and Metabolic Health

The production of protein rich animal products is associated with a large environmental burden, and with ethical considerations. Additionally, the over‐consumption of meat might be associated with detrimental effects to health. Using mycoprotein, a food ingredient derived from the fermentation of a fungus, as a meat substitute could result in environmental benefits, and could have a role in managing obesity, diabetes and improving metabolic health. However, naturally produced mycoprotein has a high nucleotide content and little is known about the impact of nucleotides in uric acid levels and other health markers. The aim of this study is to investigate the effect of a meal based on nucleotide rich mycoprotein on uric acid concentrations and other markers of health.