Higher mushroom consumption is associated with a lower risk of cancer
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