Scientists have claimed over the years that there are various compounds in everyday foods that can help prevent cancer.
Many common ideas have emerged about foods that fight cancer, including phytochemicals found in fruit and omega-3s found in nuts.
Now, an interesting tweet, published by Lori Shimek, who is not a doctor, has shed light on the details of a study that included about 20,000 people, claiming that eating mushrooms daily can reduce the risk of all types of cancer by almost half.
“Cancer absolutely hates mushrooms,” Shimek wrote.
Recent studies seem to indicate that some types of edible fungi could be useful in fighting cancer cells.
Asian doctors have used mushrooms in hopes of treating a number of health problems for centuries. Currently, extracts of turkey tail and shiitake mushrooms have been approved for cancer treatment in Japan and China.
At the dawn of the twenty-first century, American doctors agreed with this trend, while in recent years a series of studies have highlighted the benefits of mushrooms.
Shimek referred to one study, conducted by experts at Pennsylvania State University, in which scientists reviewed 19 previous studies of many types of mushrooms, and found that eating 18 grams of any mushroom daily can reduce the risk of all types of cancer by 45%.
However, those who eat a diet rich in mushrooms are more likely to include vegetables and fruits in their diet, in addition to exercise, which means that the reduced risk of cancer may come from other elements of their lifestyle.
A review conducted by Indian and Belgian scientists revealed 32 types of mushrooms that showed scientific benefit in the laboratory, and only 11 were tested on humans.
The review concluded that five types of mushrooms show promising results in cancer prevention: shiitake, turkey tail, reishi, white cap, and maitake.
It is believed that the vitamins and antioxidants found in these types of mushrooms can help protect against cancer by suppressing the effect of free radicals, which are molecules that cause damage to DNA and cells.
For example, one study conducted in 2011 revealed that taking reishi extract for a year can reduce the risk of colon cancer.
Much of the interest in turkey tail mushrooms is due to the effects of a compound that can be distilled from the fungus, called polysaccharide K (PSK).
Japanese scientists suggest that PSK could help the body produce a greater number of proteins, which fight viruses or cancer.
However, health experts always advise that any health advice should be avoided without the necessary consultation, especially with regard to patients’ consumption of foodstuffs.
This must be included in everyone's diet.
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