Higher mushroom consumption is associated with a lower risk of cancer 食用較高的蘑菇與較低的癌症風險相關

News Release 21-Apr-2021

Editor’s note: Here you go again. Eating mushroom can help prevent cancer! It is not just shiitake, oyster, maitake and king oyster mushrooms that can help. Humble mushrooms you can see in most grocery stores like white button mushroom may provide some anticancer benefit as well. So make sure that you eat some mushroom every day. Mushrooms may not smell as good as you wish, but they taste pretty good.

編者註:吃蘑菇可以幫助預防癌症! 不僅香菇,牡蠣,舞茸和牡蠣國王的蘑菇都可以提供幫助。 在大多數雜貨店中都可以看到的不起眼的蘑菇,例如白色鈕扣蘑菇也可以提供一些抗癌功效。 因此,請確保您每天吃一些蘑菇。 蘑菇的味道可能不如您所願,但它們的味道卻很好。

Penn State

Research News

HERSHEY, Pa. — Next time you make a salad, you might want to consider adding mushrooms to it. That’s because higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition.

The systematic review and meta-analysis examined 17 cancer studies published from 1966 to 2020. Analyzing data from more than 19,500 cancer patients, researchers explored the relationship between mushroom consumption and cancer risk.

Mushrooms are rich in vitamins, nutrients and antioxidants. The team’s findings show that these super foods may also help guard against cancer. Even though shiitake, oyster, maitake and king oyster mushrooms have higher amounts of the amino acid ergothioneine than white button, cremini and portabello mushrooms, the researchers found that people who incorporated any variety of mushrooms into their daily diets had a lower risk of cancer. According to the findings, individuals who ate 18 grams of mushrooms daily had a 45% lower risk of cancer compared to those who did not eat mushrooms.

“Mushrooms are the highest dietary source of ergothioneine, which is a unique and potent antioxidant and cellular protector,” said Djibril M. Ba, a graduate student in epidemiology at Penn State College of Medicine. “Replenishing antioxidants in the body may help protect against oxidative stress and lower the risk of cancer.”

When specific cancers were examined, the researchers noted the strongest associations for breast cancer as individuals who regularly ate mushrooms had a significantly lower risk of breast cancer. Ba explained that this could be because most of the studies did not include other forms of cancer. Moving forward, this research could be helpful in further exploring the protective effects that mushrooms have and helping to establish healthier diets that prevent cancer.

“Overall, these findings provide important evidence for the protective effects of mushrooms against cancer,” said coauthor John Richie, a Penn State Cancer Institute researcher and professor of public health sciences and pharmacology. “Future studies are needed to better pinpoint the mechanisms involved and specific cancers that may be impacted.”

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Paddy Ssentongo, Joshua Muscat, Robert Beelman and Xiang Gao from Penn State also contributed to this research. The researchers declare no conflicts of interest or specific funding support.

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