Edible mushrooms halve the risk of early-stage dementia
Ordinary edible mushrooms such as the champignon mushroom, the shiitake and the oyster mushroom, protect against dementia. Psychologists at the National University of Singapore discovered that people over 60 can halve their chance of the early phases of dementia if they eat a portion of these mushrooms twice a week.
The researchers used the data from 663 healthy over-60s who lived in Singapore. The data were collected in the Singaporean Diet and Healthy Aging study.
The researchers knew the lifestyle of the study participants. In addition, they had the results of mental tests with which they could determine which participants were in a pre-stage of dementia [mild cognitive impairment]. This was the case with 90 study participants. 90 of them.
There was an association between the intake of edible mushrooms and dementia. The more often the participants ate mushrooms, the less likely they were to have mild cognitive impairment.
In the figure above, one mushroom consumption represents a portion of 150 grams. The most commonly eaten mushrooms were the champignon mushroom, the shiitake and the oyster mushroom.
An intake of 2 drinks of edible mushroom per week approximately halved the chance of mild cognitive impairment. [Figure]
"Using community-based data in Singapore, we found that mushroom consumption was associated with reduced odds or mild cognitive impairment", the researchers summarize their findings. "Based on current evidence, we propose that mushroom consumption could be a potential preventive measure for slow cognitive decline and neurodegeneration in aging."
J Alzheimers Dis. 2019;68(1):197-203.
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Alzheimer's & Dementia