Abstract
BackgroundWhether mushroom consumption, which is a rich source of potent antioxidants ergothioneine and glutathione, vitamins, and minerals (e.g., selenium & copper), is associated with a lower mortality risk is not well understood. This study aimed to examine the association between mushroom consumption and risk of mortality in a prospective cohort study and a meta-analysis of prospective cohort studies.MethodsWe followed 30,378 participants from the continuous National Health and Nutrition Examination Survey (NHANES) extant data (2003-2014). Dietary mushroom intake was assessed using up to two 24-h recalls. Mortality was evaluated in all participants linked to the National Death Index mortality data through December 31, 2015. We used Cox proportional hazards regression models to calculate multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (95% CIs). We also conducted a meta-analysis, including results from our present study and 4 other cohort studies.ResultsDuring a mean (SD) of 6.7 (3.4) years of follow-up, a total of 2855 death cases were documented among NHANES participants. In our analysis of continuous NHANES, we found a non-significant association between mushroom consumption and all-cause mortality (adjusted hazard ratio (HR) = 0.84; 95% CI: 0.67-1.06) after adjusting for demographic, major lifestyle factors, overall diet quality, and other dietary factors, including total energy. The meta-analysis of prospective cohort studies, including 601,893 individuals, showed that mushroom consumption was associated with a lower risk of all-cause mortality (pooled risk ratio: 0.94; 95% CI: 0.91, 0.98).ConclusionIn a meta-analysis of prospective cohort studies, mushroom consumption was associated with a lower risk of all-cause mortality.
Highlights
Whether mushroom consumption, which is a rich source of potent antioxidants ergothioneine and glutathione, vitamins, and minerals, is associated with a lower mortality risk is not well understood
We reported the meta-analysis per the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines and the guidelines established for reporting nonrandomized studies in Cochrane Library [58, 59]
Analysis of continuous National Health and Nutrition Examination Survey (NHANES) results A total of 30,378 participants were included in the current analysis
Summary
Whether mushroom consumption, which is a rich source of potent antioxidants ergothioneine and glutathione, vitamins, and minerals (e.g., selenium & copper), is associated with a lower mortality risk is not well understood. Mushrooms have been a part of the human diet for centuries because of their unique taste and role in a healthful diet for being low in energy, sodium, and fats; they are cholesterol- and gluten-free [6,7,8,9] They are a good source of many bioactive compounds, including phytochemicals [10, 11], polysaccharides (β-glucan) [12], minerals (selenium and copper) [13, 14], essential vitamins (e.g., niacin, thiamin, riboflavin, and vitamin C) [15,16,17], which fit well in the healthy eating pattern and healthy aging strategy [18]. They are a good source of ergocalciferol (vitamin D 2) when exposed to UV light during the growing process [15]
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