Eating mushrooms reduces the risk of cognitive impairment

A 6-year study shows that regular mushroom consumption may slow mental decline and reduce the risk of mild cognitive impairment, a precursor to Alzheimer's disease.

 

 

 

The researchers who conducted this study followed between 2011 and 2017, data of a group of 663 people aged 60 and over in Singapore. The cognitive health of all participants was assessed and measured, the diet was studied, especially for nuts, fruits and vegetables.

 

 

 

Scientists have found a link between consuming more than 2 servings (150 g x 2) of mushrooms a week and reducing the risk of developing a cognitive impairment whose symptoms often precede the development of Alzheimer's disease. The risk reduction rate would reach 57% thanks to the regular consumption of 2 servings of mushrooms (white mushrooms, walleye mushrooms, shiitake mushrooms, dried mushrooms or canned mushrooms).

 

 

 

Further studies will be conducted to confirm the role of fungi and their bioactive compounds in delaying neurodegeneration. This one was published in Journal of Alzheimer's Disease.