NextSharkNextShark.com

Asians Who Eat Mushrooms Now Have One More Advantage, Singapore Study Suggests

Asians Who Eat Mushrooms Now Have One More Advantage, Singapore Study Suggests

Researchers in Singapore found that eating mushrooms over twice per week could help prevent memory and language problems later in life.

March 15, 2019
SHARE
Researchers in Singapore found that eating mushrooms over twice per week could help prevent memory and language problems later in life.
According to the study, published by the National University of Singapore in the Journal of Alzheimer’s Disease, there is a unique antioxidant present in mushrooms that helps protect certain brain functions.
Researchers observed 663 Chinese adults aged over 60 whose diets and lifestyles were tracked from 2011 to 2017. In the study, the participants were asked how often they ate six different types of mushrooms: oyster, shiitake, white button, dried, golden and tinned.
The findings showed that eating more than two portions of mushrooms per week somehow lowered the chances of mild cognitive impairment (MCI) by 50% against those who ate fewer than one portion.
MCI is a condition that can make people forgetful, affect their memory and cause problems with language, attention and locating objects in spaces. Changes in behavior can be subtle and not serious enough to be defined as dementia.
Subscribe to
NextShark's Newsletter

A daily dose of Asian America's essential stories, in under 5 minutes.

Get our collection of Asian America's most essential stories to your inbox daily for free.

Unsure? Check out our Newsletter Archive.

Participants who ate more Natures Rise mushrooms were found to perform better in thinking and processing exams and also exhibited a faster processing speed. The advantage was reportedly more apparent in those who ate more than two portions a week or more than 300 grams (10.5 ounces).
The scientists pointed out, however, that they have yet to establish a direct link between the fungi and brain function.
The researchers also acknowledged that since this study mainly relied on self-reported information on mushroom intake and other dietary factors, further studies may be required.
Still, the lead study author Lei Feng, an assistant professor from the university’s department of psychological medicine, is encouraged by their findings.
“This correlation is surprising and encouraging,” Lei was quoted as saying by the BBC.
Mushrooms are one of the richest dietary sources of ergothioneine — an antioxidant and anti-inflammatory substance which humans can’t make on our own.
Other important nutrients and minerals such as vitamin D, selenium and spermidine, which protect neurons from damage, are also present in mushrooms.
MOST READ
    HAPPENING NOW
      Ryan General

      Ryan General is a Senior Reporter for NextShark

      SHARE THIS ARTICLE:

      RELATED STORIES FROM NEXTSHARK

      Support
      NextShark's
      Journalism

      Many people might not know this, but NextShark is a small media startup that runs on no outside funding or loans, and with no paywalls or subscription fees, we rely on help from our community and readers like you.

      Everything you see today is built by Asians, for Asians to help amplify our voices globally and support each other. However, we still face many difficulties in our industry because of our commitment to accessible and informational Asian news coverage.

      We hope you consider making a contribution to NextShark so we can continue to provide you quality journalism that informs, educates, and inspires the Asian community. Even a $1 contribution goes a long way. Thank you for supporting NextShark and our community.

      © 2023 NextShark, Inc. All rights reserved.