Eating mushrooms reduces the risk of cancer by one and a half times
Mushrooms in the diet can reduce the risk of developing cancer by almost one and a half times. This is the opinion of scientists from Pennsylvania State University (USA). Their research is published in the journal Advances in Nutrition.
According to scientists, champignons and shiitake mushrooms do the best with this. Perhaps this is due to the fact that they contain a lot of ergothioneine. This antioxidant protects cells from the risk of malignant growth.
Scientists have analyzed the course of the disease in almost 20 thousand patients. They paid special attention to the nutrition of the patients. It turned out that those who ate at least 18 grams of mushrooms a day had a 45% reduction in cancer risk.
Doctors have long been talking about the benefits of mushrooms. They contain vitamins of group B and C, calcium, phosphorus, potassium, iron, nicotinic acid, protein and folic acid.
Earlier, British scientists named three signs of skin cancer. The appearance of new moles and changes in existing ones may indicate the development of a deadly disease.
