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Quorn is the brand name of meat substitutes that are made from a vat-grown fungus. Some people have dangerous allergic reactions to the fungus and suffer nausea, vomiting, diarrhea, and occasionally hives or difficulty breathing. Some people react the first time they eat Quorn, while some react only after building up a sensitivity. Medical studies have proven that Quorn's fungal ingredient is an allergen, but the U.S. Food and Drug Administration and the United Kingdom's Food Standards Agency still allow its sale. The Center for Science in the Public Interest, a non-profit food-safety organization based in Washington, D.C., has heard from more than 1,500 consumers in Europe and the United States who have suffered reactions to Quorn. Despite what some of the manufacturer's (Marlow Foods) marketing materials indicate, the fungus used in Quorn is only distantly related to mushrooms, truffles, or morels. While all are members of the fungus kingdom, Quorn is made from a less appetizing fungus (or mold) called Fusarium venenatum. CSPI urges consumers to avoid Quorn and urges natural-foods retailers like Whole Foods not to sell this product that is dangerous to sensitive individuals. Consumers who have experienced adverse reactions to Quorn may report them here.
CSPI updates the FDA on harm caused by Quorn (over 1,700 adverse-reaction reports) and calls for a ban. Consumer Group Warns Australian Food Safety Officials About Quorn Fungus Foods Makers of Quorn, the Chicken-Flavored Fungus, Sued for Not Disclosing Dangerous Reactions Victims Urge "Whole Foods" Supermarkets Not To Sell Quorn | ||||
