In January 2019 researchers from Singapore published the results of their study to assess the association between mushroom intake and mild cognitive impairment. A total of 663 individuals aged 60 and above were involved in the study and dietary information was taken from the Diet and Healthy Aging study. Results showed that compared to those individuals who consumed mushrooms less than once per week, individuals who consumed mushrooms twice or more per week had a reduced incidence of mild cognitive impairment, the association being independent of age, gender, cigarette smoking, alcohol consumption, hypertension, diabetes, heart disease, stroke, physical activities, and social activities. The researchers therefore concluded that active compounds found in mushrooms may delay neurodegeneration.
Feng L et al. The Association between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore. J Alzheimers Dis. 2019;68(1):197-203