Study: Eating one of this plant per day reduces cancer risk by 45%.

A new study revealed that adding more mushrooms to daily diets reduces the risk of cancer.

In the recent study, which adds to a growing body of evidence of mushroom benefits, US experts analyzed 17 cancer studies published from 1966 to 2020 to determine the link between mushroom consumption and disease.

The team, from the Pennsylvania State Cancer Institute, found that eating just 18 grams of mushrooms – the equivalent of one medium-sized pill – reduced the risk of developing the disease by 45 percent.

“Overall, these findings provide important evidence for the protective effects of fungi against cancer,” said study author John Ritchie, professor of public health sciences and pharmacology at the Pennsylvania State Cancer Institute.

Professor Ritchie added that it is important to note that 18 grams is a “very rough estimate” – although the data indicates that the more mushrooms we eat, the lower the risk of cancer.

It is noteworthy that several studies have previously linked eating mushrooms to a reduced risk of cancer, including prostate and cervical cancer.

Mushrooms are known to be a good source of protein, vitamins, minerals, fiber and antioxidants, and they have a long history of use in Asian medicines but their potential health benefits have only emerged in recent decades.