A study by Japanese scientists has shown that regularly eating mushrooms improves short-term memory and working memory functions in middle-aged and older people.
During the study, scientists analyzed data from 3,100 people from Japan, participants in the NILS-LSA project, and followed their health over an average of 10.5 years. At the beginning of the study, they assessed the amount of mushrooms that people consumed daily, and compared the results of this data with the results of memory tests, especially the number repetition test, which measures the ability to retain and process information.
Data analysis showed that increased mushroom consumption was associated with better performance on memory tests, and the benefits were particularly noticeable at moderate and high levels of mushroom consumption, but not at lower levels. The researchers noted that the relationship was not linear, but rather the positive effect increased gradually as the amount of mushrooms in the diet increased.
Scientists believe that the bioactive compounds found in mushrooms, such as ergothioneine and beta-glutan, may be responsible for these benefits, as these substances are known for their role in protecting nerve tissue.
However, the researchers emphasize that the study is observational and does not prove that mushrooms directly improve memory, but their findings suggest that including this simple food in the diet may be part of a strategy to support cognitive health as we age.
