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Study: Daily mushroom consumption halves cancer risk

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  • Eating about 18 grams of mushroom a day could lower one’s cancer risk by 45 percent, according to a new study.
  • A meta-analysis of 17 cancer studies showed a strong inverse relationship between mushroom consumption and cancer risk.
  • Still, other experts pointed out that mushroom eaters most likely have healthier lifestyle habits that contribute to a lower cancer risk.

A new study has found that eating about 18 grams of mushroom (roughly two medium-sized mushrooms) each day could reduce one’s cancer by nearly half.

Researchers at Pennsylvania State University analyzed 17 cancer studies published between 1966 and 2020. Their meta-analysis discovered a strong inverse relationship between mushroom consumption and cancer risk.

Mushrooms are great sources of antioxidants, vitamins, and other nutrients, which is why they are often considered “superfoods.”

Some mushrooms, such as oyster and shiitake mushrooms, have higher amounts of the amino acid ergothioneine, which has been linked to a lower risk of cancer. However, the study suggests that eating any type of mushroom can potentially lower one’s cancer risk by 45 percent.

Lead author Djibril M. Ba, a graduate student in epidemiology at Penn State College of Medicine, stated, “Mushrooms are the highest dietary source of ergothioneine, which is 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.”

The researchers found that the effect is most pronounced for breast cancer, but Ba clarified that it could be because most of the studies analyzed were about breast cancer exclusively.

Co-author John Richie, researcher at the Penn State Cancer Institute, said that the findings “provide important evidence for the protective effects of mushrooms against cancer.” But he added that further studies are still needed “to better pinpoint the mechanisms involved and specific cancers that may be impacted.”

Experts also pointed out that there could be other factors at play, such as dietary habits and physical activity, as reported by the South China Morning Post.

Helen Croker, head of research interpretation at the World Cancer Research Fund, explained that those who eat mushrooms most likely have healthier diets and lifestyle habits. Having a healthy lifestyle helps “reduce the likelihood of gaining excess weight which is itself a strong risk for several cancers,” she told SCMP.

Several studies have also proven that “consuming fruits and vegetables might reduce the risk of several cancers,” she added.

Sam Miller, head of nutrition for Pure Nutrition in Hong Kong, gave a similar statement to SCMP: “The results suggest to me that those who ate no mushrooms at all were quite likely to eat fewer vegetables overall than those who consumed the highest intake, meaning that the lowest intakes could be at higher risk of cancer regardless of mushroom intake.”

The study has its limitations. Still, it urges researchers to look further into the link between mushrooms and cancer, and for everyone to include mushrooms in their diet.

The study was published in March in the journal Advances in Nutrition.

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Source: Futurism

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