If you love mushrooms, then here’s another research finding you can add to to your love for mushrooms. According to researchers at Penn State University, eating more mushrooms can lower your cancer risk by up to 45 percent.
Mushrooms are actually the fleshy, reproductive part of a fungus (yes, mushrooms are fungi). They contain an amino acid called ergothioneine. Ergothioneine is a unique and potent antioxidant and cellular protector.
High in Antioxidant
Mushrooms that are high in ergothioneine include shiitake, oyster, maitake and king oyster mushrooms. However, the researchers found that people who eat more of any kind of mushrooms in their diets had a lower risk of cancer.
The study was a systematic review study involving 17 cancer studies published from 1966 to 2020. It also looked at data from over 19,500 cancer patients. The researchers explored the relationship between mushroom consumption and cancer risk.
Lower Cancer Risk
The results of the study concluded that people who ate 18 grams of mushrooms daily had a 45 percent lower risk of cancer compared to those who did not eat mushrooms. In addition, there appears to be a stronger association with lower breast cancer risk and eating mushrooms. The study was published in the journal Advances in Nutrition.
Whether you love mushrooms or not, it appears this “super food” can lower cancer risks. Next time you have a salad or a steak, give yourself a good helping of mushroom toppings.
