Did you know that a cup of mushrooms consumed daily reduce the risk of cancer by 45%?
We all want to be healthy and feel good in our bodies. The disease is not welcome for anyone. Cancer is one of the biggest enemies, being almost impossible to treat. The good part is that we can fight its appearance with the miraculous help of mushrooms.
Did you know that a cup of mushrooms consumed daily reduces the risk of cancer by 45%?
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A study by Penn State College of Medicine researchers found that higher mushroom consumption is associated with a lower risk of cancer.
HERSHEY, Pa. – Next time you make a salad, we recommend adding mushrooms! Increased consumption of mushrooms reduces the risk of cancer, according to a new Penn State study published March 16 in Advances in Nutrition.
The systematic review and meta-analysis examined 17 published cancer studies from 1966 to 2020. Analyzing data from more than 19,500 cancer patients, the 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 superfoods can also help protect against cancer. Although shiitake mushrooms, oysters, maitake and royal oysters have higher amounts of the amino acids ergotionein than white mushrooms, cremini and portabello, 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, people who consumed 18 grams of mushrooms – about 1/8 to 1/4 cup – had a 45% lower risk of cancer daily compared to those who did not eat mushrooms.
” Mushrooms are the highest dietary source of ergotionein , which is a unique and powerful antioxidant and cellular protector,” said a graduate student in epidemiology at Penn State College of Medicine. “Replenishing the body with antioxidants can help protect against oxidative stress and reduce the risk of cancer.”
When examining certain types of cancer, the researchers noted the strongest associations for breast cancer because people who regularly ate mushrooms had a significantly lower risk of breast cancer. Djibril M. Baa explained that this could be due to the fact that most studies did not include other forms of cancer. Going forward, this research could be useful for further exploring the protective effects that mushrooms have and for helping to establish healthier diets that prevent cancer.
Overall, these findings provide important evidence for the protective effects of fungi against cancer, said co-author John Richie, a Penn State Cancer Institute researcher and professor of public health sciences and pharmacology. Future studies are needed to better identify the mechanisms involved and the specific cancers that could be affected.
The conclusion? Mushrooms in salad! Mushrooms for lunch! Mushrooms eaten as often as possible!
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