This common vegetable may help lower your cancer risk

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In a new study from Penn State, researchers found that higher mushroom consumption is linked to a lower risk of cancer.

The systematic review examined 17 cancer studies published from 1966 to 2020.

Analyzing data from more than 19,500 cancer patients, 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 may also help guard against cancer.

Even though shiitake, oyster, maitake and king oyster mushrooms have higher amounts of the amino acid ergothioneine than the 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.

According to the findings, people who ate 18 grams of mushrooms daily had a 45% lower risk of cancer compared to those who did not eat mushrooms.

The team says mushrooms are the highest dietary source of ergothioneine, which is a unique and potent antioxidant and cellular protector.

Replenishing antioxidants in the body may help protect against oxidative stress and lower the 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 much lower risk of breast cancer.

Moving forward, this research could be helpful in further exploring the protective effects that mushrooms have and helping to establish healthier diets that prevent cancer.

If you care about nutrition and your health, please read studies about these 9 common food may be key to healthy aging and findings of this diet may slow down inflammation and autoimmune diseases.

For more information about nutrition and wellness, please see recent studies about popular dieting method may help you lose weight, reduce blood pressure and results showing that diet high in this nutrient may help fight against Alzheimer’s disease.

The study is published in Advances in Nutrition. One author of the study is Djibril M. Ba.

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