A study has recently discovered that no conclusive evidence supports the positive effects of consuming edible mushrooms on cardiovascular risk factors; however, potential benefits may exist, including a favorable alteration of lipid profiles and blood pressure reduction.
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Researchers systematically reviewed and analyzed the
databases of Medline, Embase, Cochrane Data of Systemic Reviews, Scopus, and
Web of Science from inception through August 2020 for observational studies reporting
the correlation between edible mushroom consumption and cardiovascular risk.
Data were evaluated independently, and conflicts were addressed through consensus
discussion.
Out of the 1,479 studies classified, seven were
prospective studies. Edible mushroom consumption appeared to have positive
effects on lipid profiles by changing the metabolic markers such as low-density
lipoprotein cholesterol, high-density lipoprotein cholesterol, total cholesterol,
and triglycerides. Additionally, edible mushroom consumption could potentially
reduce mean blood pressure.
Although the beneficial effects on overall cardiovascular
risk, stroke risk, and coronary artery disease of edible mushroom consumption were
inconsistent.
Researchers said, that the beneficial cardiovascular
effects of mushroom consumption are not consistent at all and weak at best. However,
weak evidence suggested that potential blood pressure reduction or a favorable
alteration of lipid profiles may exist.
Furthermore, researchers said that edible mushrooms
contain an impressive nutritional value, such as: high protein, essential amino
acids, fiber, vitamins (B1, B2, B12, C, and D), minerals (calcium, potassium,
magnesium, sodium, phosphorus, copper, iron, manganese, and selenium), low
fatty foods, and sodium.
Source: Am J Med 2021;134:637-642.E2