New study find that eating mushrooms will lower the risk of cancer by 45%

Mushrooms are proving to be a real miracle fungi, especially when it comes to preventing cancer.

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A new study conducted by researchers at the Penn State Cancer Institute has discovered that consuming 18 grams of mushrooms every day could reduce your chances of getting cancer by 45%.

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These results were found after the researchers analysed 17 cancer studies, published from 1966 to 2020, which contained data from more than 19,500 cancer patients. From their analysis, researchers were able deduce a significant link between the consumption of mushrooms and cancer. Author of the study, John Richie, who is also a professor of public health sciences and pharmacology at the institute reported to MailOnline:

Overall, these findings provide important evidence for the protective effects of mushrooms against cancer.

Although the researchers have concluded that 18 grams need to be consumed to reduce your risk by 45%, they have emphasised that this is a rough estimate. In fact, studies have indicated that the more you consume, the lower your risk will be.

However, Richie noted there are other factors that need to be considered as well:

Also, the levels can vary greatly depending on the type of mushroom and whether and how they are cooked.


Mushrooms vary in nutrients and antioxidants. Some mushrooms, like shiitake, oyster and king oyster mushrooms, contain higher levels of ergothioneine. Ergothioneine is a powerful antioxidant that protects cells, and scientists have found this to be particularly interesting in cancer research. The good news, however, is that no matter what variety of mushroom you add to your diet, you will be able to reduce your risk of cancer. The question is, to what extent.

Further studies are being done to find out more about the protective effects of mushrooms, namely which cancers they can defend you from. But, the researchers published one intriguing association:

The association between higher mushroom consumption and lower risk of cancer, particularly breast cancer, may indicate a potential protective role for mushrooms in the diet.
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