Researchers have discovered that eating mushrooms two or more times a week lowers the chances of mild cognitive impairment.
Researchers from the National University of Singapore found that the more mushrooms people ate, the better they performed in tests of thinking and processing. The findings were based on 663 Chinese adults, aged over 60, whose diet and lifestyle were tracked over six years from 2011 to 2017.
Throughout the study, researchers found that eating mushrooms lowered the chances of mild cognitive impairment which can occur in people over the age of 60. Mild cognitive impairment is a mild form of dementia, found in approximately 6 percent of people in their 60s.
“We know a diet rich in colourful fruit and vegetables is good for us, but the superfood status of mushrooms is still shrouded in secrecy. We’re taking a lot of heart from this research,” said Meadow Mushrooms CEO John Barnes in response to the finding.
“Mushrooms are New Zealand’s fourth most popular vegetable[1], so it’s good to know so many of us are eating something that not only tastes delicious but delivers positive health benefits,” he added.
The participants in the study were asked how often they ate six different types of mushrooms: oyster, shiitake, white button, dried, golden and tinned. Approximately nine out of 100 people who consumed more than two portions a week were diagnosed with mild cognitive impairment, compared with 19 out of 100 among those who ate fewer than one portion.
This research points to the fact that mushrooms are one of the richest dietary sources of ergothioneine in our diets - an antioxidant and anti-inflammatory which humans are unable to make on their own. It is this unique antioxidant present in mushrooms that may have a protective effect on the brain, the study found.
Mushrooms also contain other essential nutrients and minerals such as vitamin D, selenium and spermidine, which protect neurons from damage.
