Eating Mushrooms Can Help Prevent Mild Cognitive Impairment
A new study, published in the Journal of Alzheimer’s Disease, finds that people who eat mushrooms regularly seem to have a lower risk of mild cognitive impairment (MCI) which later may lead to the Alzheimer’s disease.
The research included 663 participants aged 60 and older at the beginning of the study period. The researchers followed the included participants for 6 years, from 2011 to 2017. The mushrooms included golden mushrooms, oyster mushrooms, shiitake mushrooms, white button mushrooms, dried mushrooms, and canned button mushrooms.
The researchers conclude in their paper that eating more than two portions of cooked mushrooms per week could lead to a 50% lower risk of MCI. This correlation is surprising and encouraging, according to the researchers.
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