New Study Links Higher Mushroom Consumption to Lower Cancer Risk
A recent study by Penn State researchers suggests that consuming more mushrooms can significantly reduce the risk of cancer. The comprehensive analysis reviewed 17 cancer studies from 1966 to 2020, involving over 19,500 cancer patients.
The findings highlight that individuals who ate 18 grams of mushrooms daily had a 45% lower risk of cancer. Mushrooms, rich in the antioxidant ergothioneine, were especially effective in lowering breast cancer risk. The study underscores the potential of mushrooms as a protective dietary addition against cancer.
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