A new study from Penn State University School of Medicine, published in the journal Advances in Nutrition recently, suggests that mushroom consumption may reduce the risk of cancer.
According to the results of the study, people who ate 18 grams of mushrooms – about 1/8 to 1/4 cup – daily had a 45% lower risk of cancer than those who did not eat mushrooms.
“Mushrooms are the highest source of ergothioneine, a unique and powerful antioxidant and cell protector,” said Djibril M. Ba, a doctoral student in epidemiology at Penn State University School of Medicine. diet. Supplementing with this antioxidant may help protect against oxidative stress and reduce cancer risk.”
Specifically, the researchers noted that people who regularly ate mushrooms had a significantly lower risk of breast cancer. Hopefully in the future, the results of this study can be helpful in further exploring the protective effects that mushrooms have and helping to establish a healthier diet for cancer prevention.
