For centuries, Eastern medicine has explored the health benefits of mushrooms. Today, researchers are finding that certain properties in mushrooms appear to have anti-cancerous effects. In 2009, a study from southeast China found that women could reduce their risk of breast cancer by consuming a small amount of mushrooms. When the women in the study included green tea, their breast cancer risk decreased even more. Intake of fresh mushrooms (greater than or equal to 10 grams per day) and dried mushrooms (greater than or equal to 4 grams per day) decreased risk by 64 percent and 47 percent, respectively. The most commonly eaten mushroom in this study was the white button mushroom; one small white button mushroom weighs 10 grams.

So why mushrooms? Apparently mushrooms have multiple beneficial effects on the body that work synergistically to signal certain receptors, which then enhance the immune system. Extracts from certain species of mushrooms are now used pharmaceutically to combat diseases. Some antifungal proteins in mushrooms have been shown to inhibit enzymes that stimulate the human immunodeficiency virus (HIV), and have also shown to inhibit tumor cell proliferation. Beta-Glucans are a type of polysaccharide (long chains of glucose) found in mushrooms. These polysaccharide substances appear to stimulate the immune system.

Unlike pharmaceutical drugs, mushrooms do not have to go though numerous trials in order to be found “safe.” Their ability to modulate the immune system is promising. The research is not perfect, but mushrooms (like many other plant foods) offer a healthy option for breast cancer patients, survivors, and those looking for ways to prevent cancer.

Reishi mushrooms (rarely found in nature) contain more than 400 different bioactive compounds. Similar to the phytonutrients found in brightly colored plants, mushrooms offer multiple ways to protect the body from foreign invaders. For example, they promote anti-inflammatory responses, protect from chemo and radiation therapy, stimulate anti-hormonal responses, regulate sleep cycles, and contain potent antioxidants. Because of the various beneficial roles mushrooms exhibit, many nutritionists encourage increased mushroom intake. Shitake, portabella, and chanterelle mushrooms are some of the better known types available.

References:  Wong JH, Ng TB, Cheung RC, et al. Proteins with antifungal properties and other medicinal applications from plants and mushrooms. Appl Microbiol Biotechnol. 2010;87(4):1221-35.  Ramberg JE, Nelson ED, Sinnott RA. Immunomodulatory dietary polysaccharides: a systematic review of the literature. Nutr J. 2010;9:54  Sanodiya BS, Thakur GS, Baghel RK, Prasad GB, Bisen PS. Ganoderma lucidum: a potent pharmacological macrofungus. Curr Pharm Biotechnol. 2009;10(8):717-42.  Zhang M, Huang J, Xie X, Holman CD. Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer. 2009;124:1404-1408.  Lull C, Wichers HJ, Savelkoul HF. Antiinflammatory and immunomodulating properties of fungal metabolites. Mediators Inflamm. 2005(2):63-80.

Joseph Gonzales, R.D., is a dietician for The Cancer Project in Washington D.C.

He holds a Bachelor of Science in Nutrition from Bastyr University.