Abstract

ObjectivesMushrooms are edible fungi containing bioactive compounds that may elicit health benefits. This systematic review aimed to assess the effects of whole mushroom consumption on cardiometabolic disease risk factors. MethodsThree researchers independently screened 700 articles published through July 2021, using searches developed for PubMed, CINAHL, Web of Science, Scopus, and Cochrane Library databases. Inclusion criteria were: English language; subjects aged ≥18 years; comparison of higher vs. lower or no mushroom consumption; reporting ≥1 outcome: diastolic and systolic blood pressure or serum/plasma lipids (total, HDL, and LDL cholesterols, or triglycerides); peer-reviewed RCTs. ResultsWe identified 9 RCTs that met our inclusion criteria. The qualified RCTs included the following experimental design features: 6 placebo-controlled, parallel design; 3 non-placebo controlled (post-intervention vs. baseline); 4 included fresh mushrooms, 5 included dried; all 9 provided partial dietary control (i.e. mushrooms only). We found insufficient data to conduct a meta-analysis, therefore, we completed a qualitative assessment of the data. Among the 9 RCTs, mushroom intake did not statistically significantly affect cardiometabolic disease risk factors. The risk factors included systolic or diastolic blood pressures (1/3 studies report a decrease in both); total cholesterol (1/5 studies report a decrease); HDL cholesterol (2/6 studies report an increase); or LDL cholesterol (1/5 studies report a decrease). Four of five studies reported mushroom consumption decreased triglyceride concentrations. ConclusionsLimited evidence suggests that mushroom consumption may improve serum/plasma triglycerides but not other lipids, lipoproteins, or blood pressures. The paucity of RCTs underscore the need for future research assessing mushrooms for cardiometabolic health, including data to conduct a meta-analysis. Funding SourcesMushroom Council funding supported CNU.

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