Commentary, J Food Nutr Disor Vol: 13 Issue: 2

The Impact of Increased Mushroom Consumption on Reducing Cancer Risk: Recent Research Findings

Zeca Agro^*

¹Department of cardiology, Mekelle University, Mekelle, Ethiopia

*Corresponding Author: Zeca Agro,
Department of cardiology, Mekelle University, Mekelle, Ethiopia
E-mail: agrozeca@gmail.com

Received date: 21 February, 2024, Manuscript No. JFND-24-135397;

Editor assigned date: 23 February, 2024, PreQC No. JFND-24-135397 (PQ);

Reviewed date: 07 March, 2024, QC No. JFND-24-135397;

Revised date: 13 March, 2024, Manuscript No. JFND-24-135397 (R);

Published date: 20 March, 2024, DOI: 10.4172/2324-8661.1000399

Citation: Agro Z (2024) The Impact of Increased Mushroom Consumption on Reducing Cancer Risk: Recent Research Findings. J Food Nutr Disor 13:2.

Description

The association between mushroom consumption and a reduced risk of cancer has garnered significant attention in recent research studies. Mushrooms are rich in vitamins, nutrients, and antioxidants, making them a popular focus for exploring their potential health benefits in lowering cancer risk. A systematic review and metaanalysis encompassing 17 cancer studies published between 1966 and 2020 shed light on this intriguing connection, providing valuable insights into the protective effects of mushrooms against various types of cancer.

The systematic review and meta-analysis revealed that higher mushroom consumption is associated with a lower risk of total cancer. The pooled Relative Risk (RR) for the highest mushroom consumption groups compared to the lowest was 0.66, indicating a 34% lower risk with increased mushroom intake. Moreover, the study highlighted that higher mushroom consumption is particularly linked to a decreased risk of breast cancer, as evidenced by a pooled RR of 0.65 for the highest consumption groups.

One of the standout findings from the research is the nonlinear dose-response association between mushroom consumption and cancer risk. This nonlinearity implies that the relationship between mushroom intake and cancer risk is not uniform across all levels of consumption. The presence of this nonlinear association underscores the potential complexity of the adaptability between mushroom intake and cancer risk, warranting further exploration to elucidate the underlying mechanisms.

Interestingly, mushrooms stand out as an essential dietary source of ergothioneine, a potent antioxidant and cellular protector. The reduce of antioxidants through mushroom consumption may aid in mitigating oxidative stress and lowering the risk of cancer. Shiitake, oyster, maitake, and king oyster mushrooms, known to have higher levels of ergothioneine compared to white button, cremini, and portobello mushrooms, offer a spectrum of choices for individuals aiming to leverage the protective benefits of mushrooms against cancer.

A critical aspect illuminated by the research is the potential impact of different mushroom varieties on cancer risk. The study found that individuals who incorporated any variety of mushrooms into their daily diets experienced a lower risk of cancer, emphasizing the broad spectrum of mushrooms that can contribute to reducing cancer risk. Therefore, whether one prefers shiitake, oyster, maitake, or king oyster mushrooms, the beneficial effects on cancer risk remain consistent.

The study's focus on identifying the protective role of mushrooms against cancer, particularly breast cancer, aligns with the broader research interest in exploring alternative dietary strategies for preventing cancer. The protective effects demonstrated by mushroom consumption underscore the importance of dealing with approaches to diet and lifestyle modifications in reducing cancer risk. Furthermore, the researchers emphasize the need for future studies to delve deeper into the underlying mechanisms involved and to investigate specific cancers that may be impacted by mushroom consumption.

In conclusion, the current research offers compelling evidence supporting the significant role of higher mushroom consumption in lowering the risk of cancer. The systematic review and meta-analysis underscore the potential health benefits associated with mushrooms and their protective effects against various types research cancer. By unraveling the protective role mushrooms play in reducing cancer risk, this study contributes valuable insights to the ongoing quest for dietary strategies that promote health and prevent disease.