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“Mushrooms May Lower Cancer Risk”

According to a new Penn State study, published in March 2021 in Advances in Nutrition, higher mushroom consumption is associated with 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. In 2018, an estimated 18.1 million new cases cancer were diagnosed globally, and 9.6 million died from the disease. One in 5 men and 1 in 6 women worldwide will develop cancer during their lifetime, and 1 in 8 men and 1 in 11 women will die from cancer. Cancer incidence and mortality are rapidly growing worldwide. Worldwide, the total number of people who are alive within 5 years of a cancer diagnosis (the 5-year prevalence) is estimated to be 43.8 million. 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. 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. Future studies are needed to better pinpoint the mechanisms involved and specific cancers that may be impacted. Reishi mushroom has antioxidant properties and may enhance immune response. Reishi mushroom contains complex sugars known as beta-glucans.

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