Mushroom consumption not associated with cardiometabolic diseases
Eating mushrooms has no correlation with biomarkers and risks of cardiovascular disease (CVD) and type 2 diabetes (T2D) in adults, a US study has shown.
In a follow-up of >2 million person-years, a total of 11,894 CVD (7,616 coronary heart disease [CHD]; 4,278 stroke) and 10,206 T2D cases were identified.
The pooled multivariable-adjusted analysis revealed no significantly different risk of total CVD (hazard ratio [HR], 1.02, 95 percent CI, 0.91–1.14), CHD (HR, 1.00, 0.87–1.16), stroke (HR, 1.05, 0.87–1.25) or T2D (HR, 1.04, 0.93–1.16) in participants who consumed ≥5 servings of mushrooms per week compared with those who consumed mushrooms <1 time per month.
No association was found between mushroom consumption and cardiometabolic diseases in subgroups of sex, lifestyle factors and medical conditions. Mushroom consumption also did not correlate with plasma biomarkers of lipids, insulin and inflammation.
“More large prospective cohort studies are warranted to investigate this association in other racial/ethnic groups,” the investigators said.
This study followed 67,139 women from the Nurses’ Health Study (1986–2012) and 43,541 men from the Health Professionals Follow-up Study (1986–2012) who were free of chronic diseases. A food-frequency questionnaire was used to assess mushroom consumption at baseline. Cardiometabolic biomarkers were collected in subpopulations of the two cohorts.
The investigators estimated HRs and 95 percent CIs of CVD, including CHD and stroke, and T2D associated with mushroom consumption using Cox proportional hazards models.
“Mushrooms are good dietary sources of important vitamins, minerals and bioactive compounds which may be important in the prevention of chronic diseases,” the investigators noted.