Authors: Alice Bough (Future Science Group)
A team of researchers from the National University of Singapore have determined that regular consumption of mushrooms may decrease the risk of mild cognitive impairment (MCI). The study has been published in the Journal of Alzheimer’s Disease.
Over a 6-year period, the cognitive function of 663 Chinese individuals aged 60 and above, whose diets contained different amounts of mushrooms, was analyzed. The six types of mushrooms eaten by participants were golden, oyster, shiitake and white button mushrooms, in addition to dried and canned mushrooms.