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New research reveals that elderly people who ate mushrooms twice a week were 50% less likely to have mild cognitive impairment.
People often ask me if mushrooms have a lot of nutritional benefits. We always hear about the remarkable superpowers of kale and blueberries and their dazzling cousins, but what about humble mushrooms?
So I'm here to tell you this: eat mushrooms! They are superstars.
I came across this deep wisdom in 2017 when researchers discovered that mushrooms contain remarkably high amounts of two potential antioxidants. And now, a new research from the National University of Singapore confirms it.
In a six-year study, researchers found that elderly people eating only two servings of cooked mushrooms a week were half as likely (than those who ate less once a week) to suffer from mental health problems. light cognitive. The association was independent of age, sex, education, smoking, alcohol consumption, hypertension, diabetes, heart disease, stroke, physical activity and social activities.
The Alzheimer's Association describes the MCI as a "mild, but noticeable and measurable decline in cognitive abilities, including memory and thinking," noting that the risk of developing Alzheimer's disease or a other dementia is increased.
One serving corresponds to about three quarters of a cup of mushrooms cooked to an average weight of 150 grams (five ounces). Which is quite remarkable. Often, such studies use extracts, or the amount to consume is unrealistic. Here, they found that even a small weekly serving of mushrooms could be beneficial in reducing the risk of MCI.
The study was conducted from 2011 to 2017 and is based on data from more than 600 Chinese elderly people over 60 living in Singapore. The research focused on six popular mushrooms (illustrated above), including golden mushrooms, oysters, shiitakes and white mushrooms, as well as dried and canned mushrooms. However, notes the University, it is likely that other mushrooms would also have beneficial effects.
According to previous researchers, the team believes that the magic is due to a specific compound present in almost all varieties. "We are very interested in a compound called ergothioneine (ET)," said Dr. Irwin Cheah, senior research scientist in the NUS Department of Biochemistry. "ET is a unique antioxidant and anti-inflammatory that humans are unable to synthesize on their own, but it can be obtained from food sources, one of the main ones being fungi."
And although at this stage, the relationship between fungi and cognitive health is still causal,
An earlier study of the team had revealed that ET plasma levels in participants with MCI were much lower than those in healthy individuals of the same age. This research led to the idea that increasing extra forage consumption through mushroom consumption could eventually promote cognitive health.
"This correlation is surprising and encouraging, and it seems that a single, commonly available ingredient could have a dramatic effect on cognitive decline," said Assistant Professor Lei Feng of the Department of Psychological Medicine at NUS.
The next step that researchers hope to take is to conduct a randomized controlled trial to evaluate phytonutrients, such as the link between ET and cognitive health. "Such interventional studies will lead to a stronger conclusion on the causal link," notes the University … even though I am already sold.
The research was published in the Journal of Alzheimer's Disease. For more information, visit the press room of the National University of Singapore.
New research reveals that elderly people who ate mushrooms twice a week were 50% less likely to have mild cognitive impairment.
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