There have been severe arguments over the safety of mycoprotein:
- Quorn is considered a healthy food in UK and Europe
- Some parties in the US have cried havoc
- It's quite discussed in Canada
Quorn claims it's safe and healthy:
The main ingredient in Quorn is mycoprotein, a high quality meat-free protein, which is naturally low in fat, saturated fat and calories. For example, Quorn mince is 75% lower in fat and saturated fat that even lean beef mince. It also has all the essential amino acids you’d find in other proteins like beef or chicken, so is an ideal alternative for healthy eaters and vegetarians.
The Center for Science in the Public Interest, a US organization, is asking for Quorn to be almost banned from consumption:
CSPI [...] insists that it be [...] studied more thoroughly before Quorn’s mycoprotein can be considered “Generally Recognized As Safe.”
Wikipedia on the controversy:
CSPI also claimed that Quorn could cause allergic reactions and should be removed from stores. Others argued that milk, peanuts, soy, eggs and many other foods are common allergens, sometimes fatally so, and removing Quorn from stores would set an unreasonable precedent. Calling the product "fungus food", CSPI claimed in 2003 that it "sickens 4.5% of eaters". The manufacturer disputes the figure, claiming that only 0.0007% (1 in 146,000) suffer adverse reactions.
This is a clearly falsifiable hypothesis: what percentage of mycoprotein eaters has an adverse reaction?