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Higher mushroom consumption is associated with a lower risk of cancer

 

NutritionChat
(@nutritionchat)
Joined: 1 year ago
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Higher mushroom consumption is associated with a lower risk of cancer - and - A Systematic Review and Meta-Analysis of Observational Studies

The systematic review and meta-analysis examined 17 cancer studies, 1966-2020, 19k cancer patients.
Individuals who daily ate 18g mushrooms (1/8-1/4 cup) had 45% lower risk of cancer.

“Mushrooms are the highest dietary source of ergothioneine, a unique and potent antioxidant and cellular protector. Replenishing antioxidants in the body may help protect against oxidative stress and lower the risk of cancer.”

Amounts of ergothioneine (amino acid):
higher >> shiitake, oyster, maitake, king oyster
lower >> white button, cremini, portabello


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