Edible Mushrooms Lower Cancer Risk
Once again, we see that dietary changes and proper foods greatly influence our health!
Study finds that consuming more edible mushrooms lowers cancer risk
(Natural News) “Many people, especially those following a vegan diet, usually consume edible mushrooms to fulfill their bodies’ protein needs. However, a study from March 2021 found another benefit of including mushrooms in the daily diet. A team of scientists discovered that consuming more mushrooms is associated with a lower risk of cancer.
Researchers from the Pennsylvania State University and Penn State College of Medicine examined published studies regarding mushroom intake and cancer risk from January 1966 up to October 2020. They identified 17 relevant research papers from MEDLINE, Cochrane Library and Web of Science involving more than 19,500 cancer patients. Their systematic review and meta-analysis was subsequently published in Advances in Nutrition in March 2021.
The team found that people who ate 18 grams of mushrooms every day – about 1/8 to 1/4 cup – had a 45 percent lower chance of developing cancer compared to those who did not. Further scrutiny revealed that of the specific cancers examined, people who ate mushrooms had a significantly lower risk of breast cancer.
Study author and professor John Richie remarked: “Overall, these findings provide important evidence for the protective effects of mushrooms against cancer. Moving forward, this research could be helpful in further exploring the protective effect of mushrooms against cancer.” He added that “future studies are needed to better pinpoint the mechanisms involved and specific cancers that may be impacted [by mushroom consumption.]”
The paper mentioned that mushrooms are rich in bioactive compound and micronutrients, making them an integral part of a healthy diet. Some of the important substances they contain include fiber, polysaccharides, selenium and other vitamins. Mushrooms also contain two crucial sulfur antioxidants – glutathione and ergothioneine. Scientists have pointed to these two compounds as having important roles in promoting healthy aging and preventing chronic diseases.”