(PO01-43-22) Effects of Mushroom Consumption on Cardiometabolic Disease Risk Factors: A Systematic Review of Randomized Controlled Trials

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Presenting Author(s)

Cassi Uffelman, BS
– Graduate student, Purdue University, Lafayette, Indiana, United States

Co-Author(s)

Yu Wang, BS
– PhD Candidate, Purdue University, Department of Nutrition Science, West Lafayette, Indiana, United States
ED

Eric M. Davis
– Purdue University
NC

Nok Chan
– Purdue University
Wayne W. Campbell, PhD
– Professor, Purdue University, Department of Nutrition Science, Center on Aging and the Life Course, West Lafayette, Indiana, United States

Disclosure(s):

Cassi Uffelman, BS: No relevant financial relationship(s) with ineligible companies to disclose.

Yu Wang, BS: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: Mushrooms are edible fungi containing bioactive compounds that may elicit health benefits. This systematic review aimed to assess the effects of whole mushroom consumption on cardiometabolic disease risk factors.<

Methods: Three researchers independently screened 700 articles published through July 2021, using searches developed for PubMed, CINAHL, Web of Science, Scopus, and Cochrane Library databases. Inclusion criteria were: English language; subjects aged ≥18 years; comparison of higher vs. lower or no mushroom consumption; reporting ≥1 outcome: diastolic and systolic blood pressure or serum/plasma lipids (total, HDL, and LDL cholesterols, or triglycerides); peer-reviewed RCTs.

Results: We identified 9 RCTs that met our inclusion criteria. The qualified RCTs included the following experimental design features: 6 placebo-controlled, parallel design; 3 non-placebo controlled (post-intervention vs. baseline); 4 included fresh mushrooms, 5 included dried; all 9 provided partial dietary control (i.e. mushrooms only). We found insufficient data to conduct a meta-analysis, therefore, we completed a qualitative assessment of the data. Among the 9 RCTs, mushroom intake did not statistically significantly affect cardiometabolic disease risk factors. The risk factors included systolic or diastolic blood pressures (1/3 studies report a decrease in both); total cholesterol (1/5 studies report a decrease); HDL cholesterol (2/6 studies report an increase); or LDL cholesterol (1/5 studies report a decrease). Four of five studies reported mushroom consumption decreased triglyceride concentrations.

Conclusions: Limited evidence suggests that mushroom consumption may improve serum/plasma triglycerides but not other lipids, lipoproteins, or blood pressures. The paucity of RCTs underscore the need for future research assessing mushrooms for cardiometabolic health, including data to conduct a meta-analysis.

Funding Sources: Mushroom Council funding supported CNU.