Higher Mushroom Intake Is Linked to a Lower Risk of Cancer
Higher mushroom consumption is associated with a lower risk of cancer, a recent study from Penn State University claims. The findings reaffirm edible fungi’s status as a superfood full of nutrients, vitamins, and antioxidants.
The latest findings, published in Advances in Nutrition, observed 17 cancer studies conducted in 1966–2020. The researchers looked at data from over 19,500 cancer patients to see whether there was a connection between higher mushroom intake and lower cancer risk.
The study showed that mushrooms are the highest dietary source of ergothioneine, a rare cellular protector and powerful antioxidant. Epidemiology graduate student Djibril M. Ba explained that this compound could restore the body’s antioxidants and lower cancer risk.
Even though certain mushrooms, such as shiitake and oyster, have higher amounts of ergothioneine than some other types, research showed that eating any variety of mushrooms could lower the risk of cancer. Analysis revealed that people who consumed 18 grams of mushrooms per day had a 45% lower probability of forming cancer than non-mushroom eaters.
Mushrooms are also an important dietary source of glutathione, another powerful antioxidant associated with protection against breast cancer. Those who don’t like the taste of mushrooms have other options, such as quality glutathione supplements.
The coauthor of the study, professor and researcher John Richie, stated that the results provide valuable evidence for the cancer-preventive effects of mushrooms. However, future research is required to better understand how well mushrooms can fight against cancer.
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