Regular mushroom intake may help lower prostate cancer risk

A total of 36,499 men, aged 40 to 79 years who participated in the Miyagi Cohort Study in 1990 and in the Ohsaki Cohort Study in 1994 were followed for a median of 13.2 years. During follow-up, 3.3% of participants developed prostate cancer. Compared with mushroom consumption of less than once per week, consumption once or twice a week was associated with an 8% lower risk of prostate cancer and consumption three or more times per week was associated with a 17% lower risk. The effect was especially pronounced in men aged 50 or over, and in those with a low fruit and vegetable intake as well as high meat and dairy intake.

"Since information on mushroom species was not collected, it is difficult to know which specific mushroom(s) contributed to our findings. Also, the mechanism of the beneficial effects of mushrooms on prostate cancer remains uncertain," said lead author Shu Zhang, PhD, of the Tohoku University School of Public Health, in Japan.

He further added: "Participants who consumed mushrooms frequently tended to be older, spend more time walking and have a higher intake of meat, vegetables, fruit, dairy products and energy. They were also less likely to be current smokers."

Previous research in the US found white button mushrooms suppress the prostate cancer hormone. However, Zhang, whose study was published in the International Journal of Cancer, said: "Since information on species was not collected, it is difficult to know which specific mushrooms contributed to our findings.