Dietary Supplementation with Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Agaricomycetes), Reduces Visceral Fat and Hyperlipidemia in Inhabitants of a Rural Community in Mexico.

Abstract

The abandonment of traditional foods in the Mexican diet is one of the causes for the increase in diseases associated with obesity. Edible mushrooms have been a part of the Mexican diet since pre-Hispanic times. There is clear evidence that Pleurotus ostreatus (Po) contains bioactive compounds that have beneficial health effects. In the present study, we carried out a 3-month nutritional intervention in which we randomized 30 participants into two groups: one that consumed a healthy diet with regional foods without the inclusion of edible mushrooms (HD, n = 15) and one that consumed a healthy diet with regional foods alongside 1 kg of P. ostreatus (four portions of 250 g) per week (HD+ P. ostreatus, n = 15). We evaluated anthropometric measurements, lipid parameters, glucose levels, and blood pressure in inhabitants of San Miguel Tianguistenco, Puebla, a rural area of Mexico. For the HD group, the triglyceride levels decreased in women and the glucose levels decreased in men, and in the HD+ P. ostreatus group, visceral fat, glucose, triglyceride, and cholesterol levels decreased in women, and glucose and triglyceride levels decreased in men. Analysis of the intake of macro- and micronutrients in the community showed a high intake of energy, fat, and sugar, and a low intake of fiber, B complex vitamins, and minerals, indicators of an unbalanced diet. It is essential to create strategies that promote the inclusion of edible mushrooms as a part of a heathy diet in rural areas of Mexico to improve the actual health and nutrition of the residents.