Mushrooms May Reduce the Risk of Cognitive Impairment

Researchers have long noted the positive benefits of a healthy diet. Recently, it has been found that older adults who ate more than two portions of mushrooms per week may have almost a 50% reduced risk of developing mild cognitive impairment. This finding was compared to those who ate mushrooms less than once per week. It is recommended that older adults consume mushrooms that include golden, oyster, shiitake, white button, dried, and button mushrooms.


They explained that mushrooms may have certain protective effects on the brain. Certain antioxidants and anti-inflammatory properties within mushrooms may explained this effect. Researchers believe that mushrooms may help to delay the natural loss of neurons that occurs in the brain. Additionally, they found that those with mild cognitive impairment also had a higher proportion of hypertension, diabetes, and stroke. This demonstrates the importance of incorporating mushrooms into the diet for multiple health outcomes.

Overall, these findings are concurrent with previous research that illustrates the effects of eating a healthy diet on mental health. Fruits and vegetables have also been found to improve mental health, specifically improving well-being, energy, and vitality. Additional research has also noted a healthy diet can reduce cognitive decline and improve memory later in life. The Healthy Lifestyle Center can help by providing consultations specific to nutrition. We can assist with providing support for adhering to a healthy diet and improving both physical and mental health outcomes.

By Matt Lewandowski

Sources: Mushrooms May Cut Cognitive Impairment Risk. RaytaSwift Yasgur, MA, LSW – Medscape– March 20, 2019; Higher Fruit, Vegetable Consumption Tied to Well-Being. Michael Vlessides– Medscape– February14, 2019; Akbaraly, et al. (2018).  Association of long-term diet quality with hippocampus volume:  Longitudinal cohort study. Photos by Christine Siracusaand MILKOVÍ on Unsplash