Mushroom Consumption and Cardiovascular Health: A Systematic Review.

  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},

Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes

Global food production faces many challenges, including climate change, a water crisis, land degradation, and desertification. These challenges require research into non-traditional sources of human

Edible Mushrooms and Beta-Glucans: Impact on Human Health

The growing knowledge on the mechanism(s) and health benefits of mushrooms is encouraging the development of a potential clinical use of β-glucans, and also to further document their role in preserving health and prevent disease in the context of healthy lifestyles.

DMSO_A_363692 1831..1843

The increase in cumulative HDL burden and the decrease in cumulative LDL burden are related to the incidence of T2DM, and Cumulative TG burden was shown to play a partial mediating role in the pathogenesis of red meat and diabetes.

Nutrient-Derived Beneficial for Blood Pressure Dietary Pattern Associated with Hypertension Prevention and Control: Based on China Nutrition and Health Surveillance 2015–2017

BBP-diet derived from Chinese adults has high conformity with the DASH-d diet, and it might serve as an adjuvant method for both hypertension prevention and control.

The Role of Changes in Cumulative Lipid Parameter Burden in the Pathogenesis of Type 2 Diabetes Mellitus: A Cohort Study of People Aged 35–65 Years in Rural China

The increase in cumulative LDL burden and the decrease in cumulative HDL burden are related to the incidence of type 2 diabetes mellitus and Cumulative TG burden was shown to play a partial mediating role in the pathogenesis of red meat and diabetes.


Pleurotus ostreatus (oyster mushrooms) are the second edible mushroom produced worldwide. They have great nutritional value, their production is sustainable and uses a variety of cheap

Molecular Evolution of Lysine Biosynthesis in Agaricomycetes

The evolution of the α-aminoadipic acid pathway of lysine biosynthesis is consistent with the evolution of species at the order level in Agaricomycetes, and the conservation of primary, secondary, predicted tertiary structures, and substrate-binding sites of the enzymes of HCS, AAR, and SDH exhibited the evolutionary conservation of lynium biosynthesis.

Effects of Different Substrates on the Growth and Nutritional Composition of Pleurotus ostreatus: A Review

Mushrooms are a popular food source as they are highly nutritious and flavorful with a high content of proteins, vitamins, and minerals. Mushrooms could be an alternative solution to the world’s food

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

It is demonstrated that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident, and the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions is evaluated.



Mushroom consumption, biomarkers, and risk of cardiovascular disease and type 2 diabetes: a prospective cohort study of US women and men.

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.

Oyster mushroom reduced blood glucose and cholesterol in diabetic subjects.

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.

The effect of selenium supplementation on coronary heart disease: A systematic review and meta-analysis of randomized controlled trials.

  • W. JuXiujun Li X. Gao
  • Medicine
    Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements
  • 2017

Major Dietary Protein Sources and Risk of Coronary Heart Disease in Women

It is suggested that high red meat intake increases risk of CHD and that CHD risk may be reduced importantly by shifting sources of protein in the US diet.

Vitamin D, Marine n-3 Fatty Acids, and Primary Prevention of Cardiovascular Disease Current Evidence

The results of VITAL are reviewed, relevant mechanistic studies regarding n-3 FAs, vitamin D, and vascular disease are discussed, and recent meta-analyses of the randomized trial evidence on these agents are summarized.

Fish consumption and cardiovascular disease in the physicians' health study: a prospective study.

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.

Dietary intake of marine n-3 fatty acids, fish intake, and the risk of coronary disease among men.

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.