Is Quorn bad for blood pressure? Understanding mycoprotein and sodium content

October 5, 2025 •

3 min read

A study published in the European Journal of Nutrition found that consuming Quorn mycoprotein can lead to a clinically meaningful trend toward lower blood pressure. This may come as a surprise to some, leading to the question: is Quorn bad for blood pressure? The answer lies not in the core mycoprotein, but in the formulation of different Quorn products.

Quick Summary

The core mycoprotein in Quorn is low in sodium and beneficial for heart health, but certain processed Quorn products can contain high levels of added salt and fat. Consumers should check nutritional labels carefully to ensure their choices align with blood pressure management goals.

Key Points

Mycoprotein is low in sodium: In its purest form, the fungus-derived mycoprotein used in Quorn has a very low sodium content, making it a good protein source for heart health.
Processed products can be high in salt: Many pre-made Quorn items, like sausages and burgers, contain added salt and fat to enhance flavour, which can counteract the benefits for blood pressure.
Check nutrition labels: Always read the nutritional information on Quorn products to choose options that are low in salt and saturated fat, especially when managing blood pressure.
Plain Quorn is the best option: Opt for plain Quorn mince and pieces for homemade meals, as this gives you full control over the amount of salt and seasonings used.
High fibre content is beneficial: Mycoprotein is high in fibre, which helps lower cholesterol and supports overall heart health.
Studies suggest positive effects: Research has shown that swapping red meat for Quorn can lead to a trend of lower blood pressure.

The Nutritional Foundation: Mycoprotein and Heart Health

Quorn's primary ingredient is mycoprotein, a protein-rich food source derived from a naturally occurring fungus through fermentation. In its unprocessed form, mycoprotein is a nutritious component of a healthy diet, offering several advantages for heart health and blood pressure management.

The Benefits of Mycoprotein

High in fibre: Quorn mycoprotein is an excellent source of dietary fibre, which is associated with a lower risk of heart disease and can help to manage cholesterol levels. The fibre in mycoprotein is predominantly soluble beta-glucan, which has specific cholesterol-lowering properties.
Low in saturated fat: Unlike many animal protein sources, mycoprotein is naturally low in saturated fat and contains no cholesterol. A diet low in saturated fat is recommended for maintaining healthy blood pressure and reducing the risk of heart disease.
Low in sodium: The raw mycoprotein itself is very low in sodium. This is a crucial factor for individuals monitoring their blood pressure, as excessive sodium intake is a major contributor to hypertension.
Complete protein: Mycoprotein is a complete protein, containing all nine essential amino acids needed by the body.

The Sodium Factor: A Closer Look at Processed Quorn Products

While the nutritional profile of mycoprotein is excellent, the key takeaway for blood pressure is that not all Quorn products are nutritionally identical. The issue of whether is Quorn bad for blood pressure? arises when considering processed, ready-to-eat items.

The Action on Salt Findings

In 2018, the health organization Action on Salt conducted a survey on meat-free products, revealing that some vegetarian sausages, including certain Quorn varieties, contained higher salt levels than their beef counterparts. The Center for Science in the Public Interest echoes this concern, noting that while mycoprotein is healthy, the prepared foods it's used in "may be high in fat or salt".

The Difference is in the Processing

To create the flavour and texture of convenience foods like sausages, burgers, and ready meals, manufacturers add extra ingredients, including salt and fat. This can drastically alter the final product's nutritional value compared to plain Quorn mince or pieces. For example, a 100g serving of plain Quorn mince has just 0.14g of salt, while a serving of processed Quorn sausages can contain significantly more.

Making Heart-Healthy Choices with Quorn

If you're managing your blood pressure, it's essential to be a savvy shopper and chef. Here are some tips for incorporating Quorn into your diet without compromising your health goals:

Prioritise plain options: Opt for plain Quorn mince or pieces when cooking at home. These provide the nutritional benefits of mycoprotein without the added salt and fat of processed alternatives.
Read the labels: Always check the nutrition information on the packaging. Compare the sodium content of different products and choose those with the lowest salt per serving.
Control your ingredients: When using Quorn in a recipe, you control the amount of salt and fat. Experiment with herbs, spices, and low-sodium seasonings to boost flavour naturally.
Be mindful of sauces: Pre-made sauces and flavour packets can be hidden sources of sodium. Consider making your own sauces from scratch to manage salt levels more effectively.

Comparison Table: Quorn vs. Common Alternatives

To illustrate the nutritional differences, consider the following comparison based on approximate values per 100g:


Nutritional Aspect	Plain Quorn Mycoprotein	Processed Quorn Sausages	Beef Mince
Sodium (mg)	~5 mg	~890 mg*	~750 mg*
Saturated Fat (g)	~0.7 g	~1.7 g*	~6.9 g
Fibre (g)	~6 g	~4.7 g*	0 g
Cholesterol	None	None	Present

*Note: These are approximate values and vary by specific product and brand formulation.

Conclusion

In conclusion, the core mycoprotein ingredient in Quorn is not bad for blood pressure; in fact, its low saturated fat, no-cholesterol, and high fibre profile is beneficial for cardiovascular health and has been shown to potentially help lower blood pressure. The risk for blood pressure lies in the high salt and fat content of certain processed Quorn products. By choosing plain mycoprotein and cooking from scratch, individuals can enjoy the health benefits of Quorn while effectively managing their sodium intake.

For more detailed information on Quorn's nutritional composition and studies, visit the official Quorn nutrition website.

Frequently Asked Questions

No, the core mycoprotein in Quorn does not increase blood pressure. In fact, its low saturated fat and high fibre content are beneficial for cardiovascular health. Concerns about blood pressure arise from the added salt and fat in some highly processed Quorn products.

The unprocessed mycoprotein itself is very low in sodium, with approximately 5mg per 100g. However, many ready-made and processed Quorn products, such as sausages, contain added salt for flavour and preservation. It is crucial to check the nutrition label for sodium content.

Yes, plain Quorn mince or pieces are generally a healthier choice than beef for managing blood pressure. They are significantly lower in saturated fat and contain no cholesterol, and their high fibre content is also beneficial for heart health.

To choose a low-sodium Quorn product, you should look for plain options like mince or pieces and avoid processed items like burgers, nuggets, and sausages. Always check the nutrition label for the sodium content and compare different brands.

Yes, research indicates that the high fibre content in Quorn mycoprotein, especially the soluble beta-glucan fibre, can help lower LDL ('bad') cholesterol levels. Studies have shown significant reductions in cholesterol within a few weeks of consistent consumption.

Yes, when choosing plain Quorn products, it can be an excellent choice for a heart-healthy diet due to its low saturated fat, no cholesterol, and high fibre content. It serves as a nutritious alternative to animal proteins, provided you are mindful of sodium in processed versions.

For most people, Quorn is a safe and nutritious food. However, as it is derived from a fungus, some individuals may have a rare allergic reaction to mycoprotein, and those with a sensitivity to fungi should be cautious. Processed Quorn products may also contain other allergens like egg or gluten, so checking labels is important.