This has been an exciting year for mushroom nutrition research, according to the San Jose, Calif.-based Mushroom Council, with nine new studies tying mushrooms to positive health outcomes published as abstracts in The Journal of the Federation of the American Societies for Experimental Biology.

Here’s a look at what some of the research found:  


  • A one-year, randomized clinical trial by Lawrence Cheskin of the Department of Health, Behavior and Society at Johns Hopkins Bloomberg School of Public Health in Baltimore, found that substituting white button mushrooms for red meat can be a useful strategy for enhancing and maintaining weight loss and improving health parameters.
  • Mushroom consumption is associated with better diet quality and increased intake of some nutrients, according to an analysis of adult participants of the National Health and Nutrition Examination Survey by Carol O’Neil, Louisiana State University, Agricultural Center, Baton Rouge, La.
  • Randomized studies of healthy adults from Michael Holick, Department of Medicine, Section Endocrinology, Nutrition and Diabetes at Boston University Medical Center, show that eating mushrooms containing vitamin D2 can be as effective at increasing and maintaining vitamin D levels as taking supplemental vitamin D2 or vitamin D3.
  • Results from a human nutrition intervention by Susan Percival, Food Science & Human Nutrition Department, University of Florida, Gainesville, show that supplementing the diet with one or two servings of shitake mushrooms is “immuno-modulatory and suggests (a) positive impact on human immunity.”
  • Dietary supplementation of white button mushrooms in mice may enhance the adaptive immunity developed after initial exposure to a pathogen, such as salmonella, according to research by Dayong Wu and Jean Mayer of the U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston


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