Mushrooms and health summit proceedings

Mary Jo Feeney, Johanna Dwyer, Clare M. Hasler-Lewis, John A. Milner, Manny Noakes, Sylvia Rowe, Mark Wach, Robert B. Beelman, Joe Caldwell, Margherita T. Cantorna, Lisa A. Castlebury, Shu Ting Chang, Lawrence J. Cheskin, Roger Clemens, Greg Drescher, Victor L. Fulgoni, David B. Haytowitz, Van S. Hubbard, David Law, Amy Myrdal Miller & 8 others Bart Minor, Susan S. Percival, Gabriela Riscuta, Barbara Schneeman, Suzanne Thornsbury, Cheryl D. Toner, Catherine E. Woteki, Dayong Wu

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The Mushroom Council convened the Mushrooms and Health Summit in Washington, DC, on 9-10 September 2013. The proceedings are synthesized in this article. Although mushrooms have long been regarded as health-promoting foods, research specific to their role in a healthful diet and in health promotion has advanced in the past decade. The earliest mushroom cultivation was documented in China, which remains among the top global mushroom producers, along with the United States, Italy, The Netherlands, and Poland. Although considered a vegetable in dietary advice, mushrooms are fungi, set apart by vitamin B-12 in very low quantity but in the same form found in meat, ergosterol converted with UV light to vitamin D2, and conjugated linoleic acid.Mushrooms are a rare source of ergothioneine aswell as selenium, fiber, and several other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight management, oral health, and cancer risk. Preliminary evidence suggests that mushrooms may support healthy immune and inflammatory responses through interaction with the gutmicrobiota, enhancing development of adaptive immunity, and improved immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data reveals thatmushrooms are associated with higher dietary quality. Also, early sensory research suggests thatmushrooms blended with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts to leverage mushrooms to improve overall dietary quality.

LanguageEnglish
JournalJournal of Nutrition
Volume144
Issue number7
DOIs
Publication statusPublished - 2014

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Feeney, M. J., Dwyer, J., Hasler-Lewis, C. M., Milner, J. A., Noakes, M., Rowe, S., ... Wu, D. (2014). Mushrooms and health summit proceedings. Journal of Nutrition, 144(7). https://doi.org/10.3945/jn.114.190728
Feeney, Mary Jo ; Dwyer, Johanna ; Hasler-Lewis, Clare M. ; Milner, John A. ; Noakes, Manny ; Rowe, Sylvia ; Wach, Mark ; Beelman, Robert B. ; Caldwell, Joe ; Cantorna, Margherita T. ; Castlebury, Lisa A. ; Chang, Shu Ting ; Cheskin, Lawrence J. ; Clemens, Roger ; Drescher, Greg ; Fulgoni, Victor L. ; Haytowitz, David B. ; Hubbard, Van S. ; Law, David ; Miller, Amy Myrdal ; Minor, Bart ; Percival, Susan S. ; Riscuta, Gabriela ; Schneeman, Barbara ; Thornsbury, Suzanne ; Toner, Cheryl D. ; Woteki, Catherine E. ; Wu, Dayong. / Mushrooms and health summit proceedings. In: Journal of Nutrition. 2014 ; Vol. 144, No. 7.
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abstract = "The Mushroom Council convened the Mushrooms and Health Summit in Washington, DC, on 9-10 September 2013. The proceedings are synthesized in this article. Although mushrooms have long been regarded as health-promoting foods, research specific to their role in a healthful diet and in health promotion has advanced in the past decade. The earliest mushroom cultivation was documented in China, which remains among the top global mushroom producers, along with the United States, Italy, The Netherlands, and Poland. Although considered a vegetable in dietary advice, mushrooms are fungi, set apart by vitamin B-12 in very low quantity but in the same form found in meat, ergosterol converted with UV light to vitamin D2, and conjugated linoleic acid.Mushrooms are a rare source of ergothioneine aswell as selenium, fiber, and several other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight management, oral health, and cancer risk. Preliminary evidence suggests that mushrooms may support healthy immune and inflammatory responses through interaction with the gutmicrobiota, enhancing development of adaptive immunity, and improved immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data reveals thatmushrooms are associated with higher dietary quality. Also, early sensory research suggests thatmushrooms blended with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts to leverage mushrooms to improve overall dietary quality.",
author = "Feeney, {Mary Jo} and Johanna Dwyer and Hasler-Lewis, {Clare M.} and Milner, {John A.} and Manny Noakes and Sylvia Rowe and Mark Wach and Beelman, {Robert B.} and Joe Caldwell and Cantorna, {Margherita T.} and Castlebury, {Lisa A.} and Chang, {Shu Ting} and Cheskin, {Lawrence J.} and Roger Clemens and Greg Drescher and Fulgoni, {Victor L.} and Haytowitz, {David B.} and Hubbard, {Van S.} and David Law and Miller, {Amy Myrdal} and Bart Minor and Percival, {Susan S.} and Gabriela Riscuta and Barbara Schneeman and Suzanne Thornsbury and Toner, {Cheryl D.} and Woteki, {Catherine E.} and Dayong Wu",
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Feeney, MJ, Dwyer, J, Hasler-Lewis, CM, Milner, JA, Noakes, M, Rowe, S, Wach, M, Beelman, RB, Caldwell, J, Cantorna, MT, Castlebury, LA, Chang, ST, Cheskin, LJ, Clemens, R, Drescher, G, Fulgoni, VL, Haytowitz, DB, Hubbard, VS, Law, D, Miller, AM, Minor, B, Percival, SS, Riscuta, G, Schneeman, B, Thornsbury, S, Toner, CD, Woteki, CE & Wu, D 2014, 'Mushrooms and health summit proceedings', Journal of Nutrition, vol. 144, no. 7. https://doi.org/10.3945/jn.114.190728

Mushrooms and health summit proceedings. / Feeney, Mary Jo; Dwyer, Johanna; Hasler-Lewis, Clare M.; Milner, John A.; Noakes, Manny; Rowe, Sylvia; Wach, Mark; Beelman, Robert B.; Caldwell, Joe; Cantorna, Margherita T.; Castlebury, Lisa A.; Chang, Shu Ting; Cheskin, Lawrence J.; Clemens, Roger; Drescher, Greg; Fulgoni, Victor L.; Haytowitz, David B.; Hubbard, Van S.; Law, David; Miller, Amy Myrdal; Minor, Bart; Percival, Susan S.; Riscuta, Gabriela; Schneeman, Barbara; Thornsbury, Suzanne; Toner, Cheryl D.; Woteki, Catherine E.; Wu, Dayong.

In: Journal of Nutrition, Vol. 144, No. 7, 2014.

Research output: Contribution to journalArticle

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AU - Castlebury, Lisa A.

AU - Chang, Shu Ting

AU - Cheskin, Lawrence J.

AU - Clemens, Roger

AU - Drescher, Greg

AU - Fulgoni, Victor L.

AU - Haytowitz, David B.

AU - Hubbard, Van S.

AU - Law, David

AU - Miller, Amy Myrdal

AU - Minor, Bart

AU - Percival, Susan S.

AU - Riscuta, Gabriela

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AU - Wu, Dayong

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Feeney MJ, Dwyer J, Hasler-Lewis CM, Milner JA, Noakes M, Rowe S et al. Mushrooms and health summit proceedings. Journal of Nutrition. 2014;144(7). https://doi.org/10.3945/jn.114.190728