Does eating mushrooms improve cardiovascular health?

14 May 2021

No conclusive evidence supports the positive effects of consuming edible mushroom on cardiovascular risk factors, but potential health benefits may exist, including a favourable alteration of lipid profiles and blood pressure reduction, a study has found.

The investigators systematically searched the databases of Medline, Embase, Cochrane Data of Systematic Reviews, Scopus, and Web of Science from inception through August 2020 for observational studies reporting the association between edible mushroom consumption and cardiovascular risk. Data were reviewed independently, and conflicts were resolved through consensus discussion.

Of the 1,479 studies identified, seven were prospective studies. Edible mushroom consumption appeared to have positive effects on lipid profiles by changing some metabolic markers such as low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, total cholesterol, and triglycerides. In addition, edible mushroom consumption could potentially reduce mean blood pressure.

However, the beneficial effects on overall cardiovascular risk, stroke risk, and coronary artery disease of edible mushroom consumption were inconsistent.

“The beneficial cardiovascular effects of edible mushroom consumption are not consistent at all and weak at best,” the investigators said. “However, weak evidence suggested that potential blood pressure reduction or a favourable alteration of lipid profiles may exist.”

Edible mushrooms contain an impressive nutritional value, as follows: high protein, essential amino acids, fibre, vitamins (B1, B2, B12, C, and D), minerals (calcium, potassium, magnesium, sodium, phosphorus, copper, iron, manganese, and selenium), low fatty foods, and sodium, according to the investigators.

Editor's Recommendations