How does fungus reduce the risk of cancer?


A new study has revealed mounting evidence that eating more mushrooms reduces the risk of cancer.

A group of American experts analyzed about 17 studies on cancer between 1966 and 2020 to determine the relationship between mushroom intake and disease.

And the Pennsylvania State Cancer Institute team found that eating only 18 grams of mushrooms per day reduces the risk of cancer by 45%, according to the British newspaper “Daily Mail”.

Several previous studies have linked eating mushrooms with a reduced risk of cancer, especially prostate and cervical cancer.

For his part, study author John Ritchie, a professor of public health sciences at the Pennsylvania State Cancer Institute, said these results provide important evidence for the benefits of mushrooms against cancer.

He added that the data indicated that the more mushrooms we eat, the lower the risk of cancer.

Mushrooms contain the highest food source of the compound ergothionine, which is an important antioxidant, and the antioxidants help protect against oxidative stress and reduce the risk of cancer, according to the study.

Mushrooms are also an important source of protein, vitamins, minerals, fiber and antioxidants.


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