There are about 1,600 mushroom species, but only 100 are recognized as edible. Consuming these safe-to-eat mushrooms is linked to a number of health benefits, including improved gut health, better brain health, diabetes prevention.

Mushrooms are ranked as one of the top anti-inflammatory foods. Chronic inflammation in the body is linked to autoimmune conditions and chronic diseases, including heart disease, cancers, and neurodegenerative diseases, like Alzheimer’s.

Several bioactive compounds found in mushrooms have been shown to exhibit anti-inflammatory effects, which may protect against a number of illnesses. These include beta-glucans, which regulate pro-inflammatory compounds called cytokines linked to systemic long-term inflammation.

Mushrooms are low in calories and have a low glycemic index, a measure of how quickly blood sugar rises after consuming a food. While research is limited, some studies show natural compounds in mushrooms help reduce blood sugar levels by inhibiting the absorption of glucose (sugar) from the digestive tract into the bloodstream. They may also improve both pancreatic function and insulin release.

Mushrooms can also be a significant source of vitamin D. Research shows a link between low vitamin D intakes and insulin resistance. Insulin resistance occurs when cells don’t respond well to insulin, which prevents sugar from being cleared from the blood properly. This can lead to type 2 diabetes.

Mushrooms may help combat obesity. A review of research found this may be partly due to mushrooms’ anti-inflammatory effects.

Mushrooms have several features that positively impact weight management. They’re low in calories, take more time to chew, and their fluid and fiber contents are filling. They also slow stomach emptying and boost feelings of satiety.

Additionally, mushrooms have been shown to shift the makeup of gut microbes and increase levels of anti-obesogenic (obesity-causing) gut bacteria. 

High blood pressure, or hypertension, is a risk factor for heart disease and stroke. A recent research review states mushrooms contain bioactive compounds known to help reduce blood pressure. Some of these compounds relax blood vessels, which opens up circulation.

Mushrooms may also contribute to blood pressure control due to their vitamin D content, as low blood vitamin D levels are tied to increased hypertension risk.

Major depression is one of the most common mental health illnesses in the United States. Approximately 21 million U.S. adults (8.3% of the population) have had at least one major depressive episode.

Research shows mushrooms contain numerous bioactive compounds that may be associated with anxiety reduction, including vitamin B12, antioxidants, and anti-inflammatory agents.

The research is based on data from the 2005–2016 National Health and Nutrition Examination Survey, which is representative of all U.S. adults.

Among the almost 25,000 participants, people with a moderate mushroom consumption had decreased odds of depression compared to participants with the lowest mushroom intakes. 

Mushrooms are also the highest dietary source of an amino acid called ergothioneine. Ergothioneine acts as an antioxidant and other studies have linked it to mental health benefits, including depression prevention.

Mushrooms may help fend off cognitive impairment, the stage between normal age-related cognitive decline and the more serious condition of dementia.

A study from Singapore assessed 663 participants aged 60 and above. Compared with participants who consumed mushrooms less than once per week, adults who ate more than two portions per week had reduced odds of developing cognitive impairment.

The association was independent of several factors, including age, gender, education, cigarette smoking, alcohol consumption, high blood pressure, diabetes, heart disease, stroke, physical activities, and social activities. Researchers concluded the data supported the potential role of mushrooms and their bioactive compounds for delaying neurodegeneration.

The gut microbiome, often referred to as the body’s “forgotten organ,” plays a significant role in human health and disease, including immune function. The gut microbiome is the community of microorganisms—such as fungi, bacteria, and viruses—that live in the human gut. Gut microbiota are the specific microbes in the gut, which change in response to factors like diet and exercise.

A research review found mushrooms have a significant effect on the gut microbiome due to their prebiotics, which essentially serve as food for beneficial probiotic microbes. This impact supports healthy immune function, generates anti-inflammatory compounds in the gut, and strengthens the gut barrier. Strengthening the gut barrier helps to prevent harmful substances from being absorbed from the gut into the bloodstream.

Mushrooms also support immune health through their natural antibacterial, antifungal, and antiviral activities, including the ability to combat Escherichia coli (E. coli), Staphylococcus aureus (staph), and flu viruses.

Mushrooms have been studied for their ability to prevent cancer and reduce its progression. A recent research review states edible mushrooms may prevent cancer from developing, growing, and spreading, and provide immune support during cancer recovery.

Previous studies have shown mushroom consumption may be inversely associated with the risk of breast cancer, although the research is mixed. One study found each one-gram-per-day increase in dietary mushroom intake appeared to decrease breast cancer risk by 3%.

Mushrooms provide several key nutrients, but the levels vary by type. One cup of sliced raw brown or crimini mushrooms provides:

• Calories: 15.8
• Fat: 0 grams (g)
• Sodium: 4.32 milligrams (mg)
• Carbohydrates: 3.1 g
• Fiber: 0.432 g
• Protein: 1.8 g 
• Selenium: 18.7 micrograms (mcg) (34% of the Daily Value)

One study found the addition of an 84 gram serving (just over one cup) of commonly consumed raw mushrooms (white, crimini, and portabella) to USDA Food Patterns—the national recommended amounts of each food group—resulted in a minimal or no impact on saturated fat or cholesterol. The addition of mushrooms also resulted in a:

• 1% increase in calories
• 2–3% increase in fiber
• 8–12% increase in potassium
• 12–18% increase in riboflavin
• 11–26% increase in niacin
• 11–23% increase in selenium
• 16–26% increase in copper

Humans have consumed mushrooms since prehistory. Today most mushrooms are farmed commercially, ensuring safer consumption. Foraging for wild mushrooms may result in accidental harm if a poisonous species is misidentified as edible.

The effects of mushroom poisoning can range from generalized gastrointestinal upset to liver or kidney failure, seizures, and even death. To avoid these risks, make sure to only purchase mushrooms from reputable suppliers.

Mushrooms can be consumed raw or cooked. Microwaving and grilling have been shown to be the best cooking methods to maintain mushrooms’ nutritional profile compared to boiling and deep frying. Microwaving and grilling were also shown to increase mushrooms’ antioxidant activity.