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An American study: Eating 18 grams of mushrooms reduces the chances of developing cancer by 45%


A research study from the Pennsylvania State Cancer Institute revealed that adding more mushrooms to our meals reduces the risk of cancer.American experts conducted an analysis of 17 studies on cancer published from 1966 to 2020 to determine the link between mushroom consumption and disease, and the research team found that Eating just 18 grams of mushrooms reduces the risk of disease by 45%.


According to a report by the British newspaper "Daily Mail", eighteen grams is equivalent to about an eighth to a quarter of a full cup, and several studies have previously linked eating mushrooms to reducing the risk of cancer, including prostate and cervical cancer.


A study conducted in previous years revealed that chemicals from shiitake mushrooms can kill the virus that causes cervical cancer, and nearly all cases of cervical cancer are caused by human papillomavirus, but the American research found that the extract of the active compound linked to hexose (AHCC) found in Aish Crow may play a role in preventing HPV-related cancers.


In a study in mice, the same active compound in the fungus eliminated HPV within 90 days, and it also reduced the growth rate of cervical tumors.


"Overall, these findings provide important evidence for the protective effects of fungi against cancer," said study author John Ritchie, professor of public health sciences and pharmacology at the Pennsylvania State Cancer Institute.


Professor Ritchie added that it is important to note that 18 grams is a very rough estimate, although the data indicates that the more mushrooms we eat, the lower the risk of cancer. ”Also, levels can vary greatly depending on the type of mushroom, whether and how it is cooked and how. Cook it. "


Mushrooms are known to be a good source of protein, vitamins, minerals, fiber, and antioxidants.There has been a growing number of studies indicating that they can help fight infections and antioxidants, mushrooms contain ergothionine, a unique antioxidant and anti-inflammatory in mushrooms that humans cannot synthesize on their own.


Study author Gabriel M. Ba of Pennsylvania State School of Medicine said: “Mushrooms are the highest food source of ergothionine, a unique and effective antioxidant and cellular protector that may help replenish antioxidants in the body to protect against oxidative stress and reduce the risk of cancer.

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