Is there a link between mushroom consumption and cancer risk? Laszlo Nagy/EyeEm/Getty Images A recent meta-analysis of 17 observational studies found an association between an increased consumption of mushrooms and a lower risk of cancer. In participants who eat 18 grams (g) of mushrooms daily, the meta-analysis found a 45% decrease in the relative risk of cancer, compared with participants who eat no mushrooms. Further research is needed to delineate the protective effects of mushrooms and their potential role in the dietary prevention of cancer. Cancer is the second-leading cause of death in the United States, with approximately 608,570 people projected to die from the disease in 2021. Potentially preventable risk factors such as smoking, excess body weight, poor nutrition, and excess sun exposure are associated with many cancers. Free radicals, which form in the body during many cellular processes, are extremely reactive substances that, in high concentrations, can potentially harm cells. Damage to DNA caused by free radicals may contribute to the development of cancer. Dietary factors account for about 4%Trusted SourceTrusted SourceTrusted SourceTrusted Source of all cancer cases. Diets incorporating fruits, vegetables, whole grains, fish, poultry, and fewer processed and red meats are associated with lower cancer risk. Fruits, whole grains, and vegetables are sources of antioxidants. Antioxidants neutralize free radicals in the body, thereby preventing damage. Although the body produces some antioxidants internally, it primarily relies on those taken in through the diet.
A recent meta-analysis of 17 observational studies found an association between an increased consumption of mushrooms and a lower risk of cancer.
In participants who eat 18 grams (g) of mushrooms daily, the meta-analysis found a 45% decrease in the relative risk of cancer, compared with participants who eat no mushrooms.
Further research is needed to delineate the protective effects of mushrooms and their potential role in the dietary prevention of cancer.
Cancer is the second-leading cause of death in the United States, with approximately 608,570 people projected to die from the disease in 2021.
Potentially preventable risk factors such as smoking, excess body weight, poor nutrition, and excess sun exposure are associated with many cancers.
Free radicals, which form in the body during many cellular processes, are extremely reactive substances that, in high concentrations, can potentially harm cells. Damage to DNA caused by free radicals may contribute to the development of cancer.
Dietary factors account for about 4%Trusted SourceTrusted SourceTrusted SourceTrusted Source of all cancer cases. Diets incorporating fruits, vegetables, whole grains, fish, poultry, and fewer processed and red meats are associated with lower cancer risk. Fruits, whole grains, and vegetables are sources of antioxidants.
Antioxidants neutralize free radicals in the body, thereby preventing damage. Although the body produces some antioxidants internally, it primarily relies on those taken in through the diet.