Bioavailability and Health Impact of Ingested Amyloid‐like Protein Fibrils and their Link with Inflammatory Status: A Need for More Research?

Abstract The use of amyloid‐like protein fibrils (ALFs) in food formulations looks very promising in terms of improving techno‐functional properties, but raises some concerns in terms of food safety, because of their structural resemblance to disease‐related endogenous amyloids. This review focuses on the biological fate and potential health implications of ingested ALF structures in both healthy and predisposed individuals. A comprehensive overview of ALF gastrointestinal digestion, intestinal absorption, and systemic dissemination is provided, in addition to a thorough assessment of potential ALF cross‐seeding of endogenous precursor proteins linked to (non)neurodegenerative amyloidosis. In general, this study concludes that the health impact of ALF consumption remains widely understudied and merits additional research efforts to determine the exact extent to which ALF ingestion may influence the general health status.