Consuming This Food Reduces Cancer Risk by Half

A new American study at the Pennsylvania State Cancer Institute has shown that daily consumption of mushrooms reduces the risk of cancer. American experts analyzed 17 cancer studies published between 1966 and 2020 to determine the link between mushroom consumption and cancer. The research team found that consuming just 18 grams of mushrooms daily reduces the risk of the disease by 45%. Study author John Richie, a professor of public health and pharmacology at the Pennsylvania State Cancer Institute, stated, "These findings provide substantial evidence of the protective effects of mushrooms against cancer." He added, "There is a need for studies to better determine which types of cancer might be affected by mushroom consumption." According to researchers, mushrooms are a good source of protein, vitamins, minerals, and fiber, as well as antioxidants, such as ergothioneine in white mushrooms, which is considered a unique antioxidant and a natural protector for cells. The team concluded in their study published in the journal "Advances in Nutrition" that the association between high mushroom consumption and lower cancer risk may indicate an important protective role for mushrooms in the diet, according to the British newspaper The Daily Mail.