Higher mushroom consumption associated with a lower risk of cancer

A systematic review and meta-analysis of 17 cancer studies published between 1966 and 2020 found that a higher mushroom consumption is associated with a lower risk of cancer. The Penn State study is published in Advances in Nutrition, a peer reviewed medical journal.

Mushrooms are the highest dietary source of an amino acid called ergothioneine, a unique antioxidant that is a powerful cellular protector. Whilst Shiitake, Oyster and Maitake have the highest amounts of ergothioneine, the researchers found that eating any variety of mushroom helped to lower the risk of cancer. The review found that of all the individuals analysed those who ate 18grams of mushrooms daily had up to a 45% lower risk of developing cancer than the individuals who did not eat any mushrooms.