The abundantly available, widely-fêted member of the fungi family has been the subject of some investigation, namely an intensive study published in the International Journal of Cancer. Researchers at Japan’s Tohoku University, in collaboration with researchers from the U.S., found that frequent mushroom eaters (those listed as consuming mushrooms more than three times a week) exhibited a 17% lower chance of developing prostate cancer than those who ate mushrooms less than once per week.  

The nearly 36,500 men involved in the study were all men between the ages of 40 and 79. The study followed approximately 36,500 subjects aged between 40 and 79, tracking them for a period of 13 years. Around 3.3% of the pool developed prostate cancer at some point, but upon correlating their data with statistics provided regarding their mushroom consumption levels, the research team deduced their was a significant beneficial effect in terms of cancer prevention.

Eating mushrooms more than three times a week could drastically improve your chances of never developing prostate cancer.

Prostate cancer is one of the more common cancers, so this study’s findings offer promising news to sufferers or those predisposed to developing the disease. Of note, however, were the researchers thoughts regarding healthy diet in general and how the mushroom revelation, although certainly promising, may be indicative of a common trend among mushroom eaters…eating healthy, i.e., more salads, vegetables, lean fats. This theory was maintained by statistics, with the mushroom eaters being more likely to have higher rates of physical activity and fewer unhealthy habits, such as smoking. 

So, what is it about the mushroom specifically that could be behind this preventative effect? Mushrooms are associated with having plentiful amounts of fiber and vitamin B, but interestingly enough, that’s not what researchers have attributed as the primary property responsible for their anti-cancer effect. It is in fact the mushroom’s antioxidant properties which can help mitigate oxidative stress and prevent cellular damage which can, in turn, lead to cancerous mutations. The researchers listed a few specific types of mushroom as being notable anti-oxidant powerhouses, these being: maitake, white button, shiitake and oyster mushrooms. So next time you’re enjoying a healthy salad, stir-fry, omelet or really any savory recipe, why not toss a medley of mushrooms into the mix? It may just save your life.