2 Portions Of This Food Halves Risk Of Memory Loss

Any variety may well have the beneficial effect as they all contain an antioxidant called ergothioneine.

Two portions of mushrooms a week halve the risk of memory loss, research finds.

Mild cognitive impairment, as it is known, is frequently a precursor to dementia.

Older people eating around half a plate of mushrooms per week, though, were at half the risk of developing the condition.

Even one small portion of mushrooms a week may be enough to have a meaningful effect, the scientists think.

Penn State researchers did some further investigations in 2021 and found that in a sample of almost 25,000 people, those who regularly ate mushrooms had a lower risk for depression.

The study found that six commonly eaten mushrooms were linked to a 50 percent lower risk of cognitive decline.

These were:

golden,

oyster,

shiitake,

white button,

dried,

and canned mushrooms.

However, any variety of mushrooms may well have the beneficial effect as they all contain an antioxidant called ergothioneine.

Mushrooms are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5] and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.