Eating Mushrooms May Greatly Reduce Breast Cancer Risk
A higher mushroom consumption is associated with a lower risk of cancer, especially breast cancer, reported a recent study.
Mushrooms are known to be rich in many bioactive compounds. They are a great source of micronutrients such as selenium, copper, thiamine, magnesium and phosphorus, that are required for different functions in the body. Increasingly, the potential benefits of mushroom consumption have garnered the attention of researchers and the scientific community. A review of existing observational studies was done with the aim of assessing the link between mushroom consumption and lowered risk of total cancer.
For the analysis, the researchers included 17 published studies from reputed scientific journals like MEDLINE, Web of Science, and Cochrane Library. The analysis showed that higher mushroom consumption was associated with lower risk of total cancer. The results also
There was a strong association found with higher mushroom consumption and lowered risk of breast cancer. The results add to the body of evidence supporting the health benefits of mushrooms and giving us another reason to add these edible fungi to our diet. However, further research is needed before it can be translated into clinical practice.
References:
Source: Djibril M Ba, Paddy Ssentongo, Robert B Beelman, Joshua Muscat, Xiang Gao, John P Richie, Jr, Higher Mushroom Consumption Is Associated with Lower Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies, Advances in Nutrition, 2021;, nmab015.
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