According to a scientific review published in Advances in Nutrition, eating more mushrooms may reduce the incidence of cancer, particularly breast cancer.
Researchers examined 17 observational studies that included varying amounts of mushroom consumption as well as cancer incidence and discovered a substantial relationship between consuming mushrooms regularly and a decreased cancer prevalence.
Although the researchers did not investigate the subtleties and advantages of individual mushroom kinds, they did remark that the mushrooms tested included some of the most regularly consumed forms, such as shiitake, oyster, white button, crimini, and portabellas.
The Advantages of Bioactive Compounds
Although the study did not address particular mushroom components that may be decreasing risk, they did mention that it is likely due to mushrooms’ high concentrations of bioactive chemicals. These are phytochemicals, which are present in plants and help to control metabolic activities.
Bioactive chemicals are also abundant in fruits, vegetables, and whole grains2, and have been demonstrated to decrease inflammation and boost antioxidant activity in the body. 3 Eating foods high in these compounds has also been associated with lower incidence of:
- Cardiovascular disease
- Stroke
- Alzheimer’s diabetes
- Cataracts
- Functional deterioration as we age
- Obesity
- Immune system failure
More Mushroom Advantages
In addition to bioactive components, mushrooms are the sole plant source of vitamin D, however, the amount varies depending on the species of mushroom and even how it is kept.
