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.
Participants who ate more 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.
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