Nicholas Bakalar wrote the following piece for the New York Times a couple of months ago suggesting that older men and women who ate mushrooms several times a week were at reduced risk of developing mild cognitive impairment. We think that the information offered is so important that we have pasted it verbatim below. We hope that you, dear reader, will also find it to be thought provoking.
Eating mushrooms may reduce the risk for mild cognitive impairment, or M.C.I., a type of memory impairment that is often a precursor of Alzheimer’s disease.
Researchers in Singapore used data on 663 Chinese men and women over 60. In one-on-one interviews, they recorded diet information, including questions about six types of commonly consumed mushrooms. They assessed cognitive function with detailed structured interviews and widely used tests of mental acuity.
After controlling for many health, behavioral and socioeconomic factors, including the consumption of meat, green vegetables, fruits and nuts, they found that compared with those who consumed less than one five-ounce portion of mushrooms a week, those who consumed one to two portions had a 43 percent reduced risk for M.C.I. People who ate more than two portions had a 52 percent reduced risk. The study is in the Journal of Alzheimer’s Disease.
The reasons for the association are not clear, but mushrooms contain various antioxidants that may inhibit the buildup in the brain of amyloid beta and tau, proteins that are hallmarks of Alzheimer’s disease.
Based on this and previous studies, the authors conclude, “mushroom consumption could be a potential preventive measure to slow cognitive decline and neurodegeneration in the elderly."
Have you eaten your mushrooms today?