[의학신문·일간보사=이정윤 기자] A study shows that eating mushrooms reduces the risk of cancer by 45%. In particular, the breast cancer prevention effect was found to be great.
This is because the US medical media,’Science Daily’, introduced the results of a study at Pennsylvania State University in the United States in a recent article titled’Eating more mushrooms reduces the risk of cancer’, the Korea Food Communication Forum said on the 27th. Told.
To analyze the correlation between mushroom consumption and cancer, the research team conducted a meta-analysis of 17 cancer-related studies published between 1966 and 2020.
Data from more than 19,500 cancer patients were used in this study. The study concluded that those who ate 18 grams of mushrooms daily had a 45 percent lower risk of developing cancer than those who did not.
Mushrooms are rich in various nutrients such as vitamins and antioxidants. In particular, white shiitake mushrooms, oyster mushrooms, and mouth mushrooms contain a lot of ergothioneine, an antioxidant component.
“Mushrooms are the best source of ergothioneine, a unique and powerful antioxidant and cell protectant,” the researchers said in the paper. It can be done.”
Ergothioneine is an amino acid found in mushrooms, red beans, and black beans, and is expected to prevent joint pain, liver damage, cataracts, Alzheimer’s disease, diabetes, and heart disease.
Mushrooms have been shown to significantly lower the risk of developing breast cancer, especially. Those who ate mushrooms regularly had a significantly lower risk of developing breast cancer than those who did not.
Reporter Jeongyoon Lee [email protected]