Mushroom Consumption and Cardiovascular Health: A Systematic Review.

@article{Krittanawong2020MushroomCA,
  title={Mushroom Consumption and Cardiovascular Health: A Systematic Review.},
  author={Chayakrit Krittanawong and Ameesh M Isath and Joshua Hahn and Zhen Wang and Sonya E. Fogg and Dhrubajyoti Bandyopadhyay and Hani Jneid and Salim S. Virani and W.H. Wilson Tang},
  journal={The American journal of medicine},
  year={2020}
}

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It is consistently found that mushroom consumption was not associated with plasma biomarkers of lipids, insulin, and inflammation, and risks of CVD and T2D in US adults.

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TLDR
It is concluded that mushroom significantly reduced blood glucose, blood pressure, TG and cholesterol of diabetic subjects without any deleterious effect on liver and kidney and the effect of mushroom in a large sample for a longer duration is investigated.

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Data do not support the hypothesis that moderate fish consumption lowers the risk of cardiovascular disease, and the relative risks were similar for omega 3 fatty acid intake and for specific types of fish, and did not change after adjustment.

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TLDR
It is suggested that increasing fish intake from one to two serving per week to five to six servings per week does not substantially reduce the risk of coronary heart disease among men who are initially free of cardiovascular disease.
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