Eating mushrooms can reduce the risk of dementia
Mushrooms can reduce the risk of cognitive decline. Seniors who consume more than two standard servings of mushrooms per week have up to half the risk of developing mild cognitive impairment, according to a study.
Syndromeoł scientistsow from the National University of Singapore (NUS) found in a six-year study that seniors whooers consume more than two standard servings of mushroomsow weekly, could have up to 50 percent. lower risk of mild cognitive impairment (MCI).
The standard portion defined in the study had an average of ¾ cup of cooked mushroomsow – approximately 150 gramsow. The researchers pointed out that portion size is only an indication of theowka and added that even one small serving of mushroomsow per week may be beneficial to reduce the risk of MCI.
In a six-year study, ktore conducted in 2011–2017, data was collected from more than 600 Chinese womenow over 60 years of age living in Singapore. – This correlation is surprising and encouraging. It appears that a commonly available single ingredient can have a dramatic effect on cognitive decline, said Professor Lei Feng of NUS, the head of theowny author of the publication.
MCI is typically seen as a transitional condition between normal aging and more severe cognitive decline. Seniors affected by MCI often exhibit some form of memory loss, and may also show impairment in other cognitive functions, such as speech and decreased ability to focus attention. However, these changes may be subtle and may not affect daily activities, which is characteristic of Alzheimer’s disease and other forms of dementia.
– People with MCI are still able to perform their daily activities. Therefore, in this study, we needed to determine whether these seniors had worse scores on standardized neuropsychological tests than other people of the same age and with similar education. Neuropsychological tests are specially designed tasks thatore can measure rodifferent aspects of a person’s cognitive abilities, explained Feng.
The researchers therefore conducted extensive interviews and tests with seniors to establish an accurate diagnosis. – The interview included demographic information, history of diseaseob, psychological factors and eating habits. Blood pressure, weight, height and walking speed were measured. A simple test on cognitive function, depression, anxiety was also performed, Feng said.
This was followed by a two-hour standard neuropsychological evaluation, along with a dementia assessment. OgoThe lnal results of these testsoin have been profoundly omown the expertoin involved in the study to reach a diagnostic consensus.
The study looked at six commonly consumed mushroomsoin Singapore. These were m.in. dicotyledonous mushrooms, oyster mushrooms or Japanese sclerotia. The zar was studiedoa, both dried and canned mushrooms. The researchers do not rule out that other mushrooms, ktorych was not taken into account in the study, rowould also have beneficial effects.
The study authors believe that the reason for the reduced incidence of MCI in aficionadosow fungusow may be a compound called ergothioneine. – Ergothioneine is a unique antioxidant and anti-inflammatory agent, whichorego humans are unable to synthesize on their own. But it can be obtained from other sources of theosources, one of which is mushrooms – said Irwin Cheah, et aloroutor of the publication.
An earlier study of elderly Singaporeans revealed that the plasma concentration of ergothioneine in osob with MCI was significantly lower than in healthy osob of similar age. The results of these studies indicated that deficienciesor of this compound may be a risk factor for neurodegeneration, and increasing ergothioneine intake by consuming mushroomow could potentially prevent dementia.
Other compounds in mushrooms can be roalso beneficial for reducing the risk of cognitive decline. Someore hericenones, erinacins or scabronins may promote the synthesis of factoroin nerve growthow. Bioactive compounds in mushrooms can roalso protect mozg against neurodegeneration by inhibiting the production of beta-amyloid and phosphorylated tau protein, and inhibit the enzyme acetylcholinesterase.