Nutrition News About Mushrooms

Mushroom Consumption in First Trimester May Affect Pregnancy-Induced Hypertension and Gestational Diabetes

A new study published in Food and Nutrition Research discovered that mushrooms can help lower the risk of pregnancy-induced hypertension. Led by Drs. Linlin Sun and Zhanjie Niu from the Department of Obstetrics at Liaocheng People Hospital in Liaocheng, China, 582 study participants consumed 100 grams of white button mushrooms daily from pre-pregnancy to the 20 th week of gestation. This amount of mushrooms is the equivalent of eating 5-6 medium white button mushrooms a day. Compared to the placebo group of 580 participants, those who were consuming the mushroom diet (100g/day) reduced the incidence of pregnancy-induced hypertension, preeclampsia, gestational weight gain and gestational diabetes. There were some limitations to the study such as more routine labraoratory tests should have been conducted during the early stages of pregnancy, and the study participants consumed more foods than others based on their personal preference.

Click here to view the full study as published June 9, 2020 in Food and Nutrition Research.
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New Abstract Presented at Nutrition 2020 Live Online

Researchers have identified another possible reason to add more mushrooms to the recommended American diet. The new abstract, presented by Dr. Victor L. Fulgoni III and Dr. Sanjiv Agarwal at the American Society for Nutrition annual conference, Nutrition 2020 Live Online June 1-4, examined the addition of mushrooms to USDA Food Patterns resulting in the increase of several micronutrients including shortfall nutrients, while having a minimal to zero impact on overall calories, sodium or saturated fat.

The study, published in Current Developments in Nutrition, looked at the nutritional effect of substituting a serving of various foods recommended to be moderated in the diet by the U.S. current Dietary Guidelines 2015-2020 with an 84 g serving of mushrooms (5 medium white button mushrooms) on nutrient profiles in USDA's Healthy US style, Mediterranean and Vegetarian Eating Patterns. This is a similar approach that the USDA used for determining its Dietary Guidelines.

Click here to view Drs. Fulgoni and Agarwal’s presentation at Nutrition 2020 June 1-4, 2020.  
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Mushrooms – Biologically Distinct and Nutritionally Unique

By Mary Jo Feeney, MS, RD, FADA and nutrition research coordinator to the Mushroom Council
Over the past few months, the Mushroom Council has received many questions regarding mushroom nutrition and the benefits mushrooms have on the immune system and overall nutrition. In 2014, I co-authored a nutrition research review that was published in Nutrition Today (Volume 49, Number 6, November/December 2014) and the information was as true six years ago as it is today. Current research, like the study conducted by Drs. Fulgoni and Agarwal mentioned above, further support the addition of mushrooms to healthy eating patterns and nutrient adequacy in the U.S. population. The Council has also approved additional research that looks at cognitive health in older adults, mushroom consumption and preferences among preschoolers and an analysis of biactives/ergothionene for inclusion in the USDA database.
Feeney MJ, Myrdal Miller A and Roupas P. “Mushrooms: Biologically distinct and nutritionally unique” Nutrition Today. 2014 Nov: 49(6): 301-307.
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Retail Dietitians Business Alliance Webinar

Consumer Insights: New Research Explaining Consumer Behavior Behind Food Trends

Date: June 18, 2020
Time: 1 pm EDT, 12 pm CDT, 10 am PDT
Join Dr. Mark Lang, Marketing Strategy Professor at the University of Tampa, for this discussion of insights behind why consumers adopt local foods, plant-forward eating habits, and natural/organic products. Insights will come from consumer psychology studies that have been published in leading peer-reviewed marketing and food journals.

Recipe: Sheet-Pan Mushroom Fajitas

These Sheet Pan Mushroom Fajitas, created by Chelsey Amer, MS, RDN, are a Mexican-inspired one-pan meal that’s simple, delicious and nutritious for the entire family to enjoy. Chelsey likes using portobello mushrooms because they offer the perfect meaty bite for a plant-forward healthy dinner.

2 medium yellow and/or red onions, sliced into ¼-inch strips
2 large bell peppers, sliced into ¼-inch strips
2 large portobello mushroom caps, sliced into ¼-inch strips
2 tablespoons avocado oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup roughly chopped cilantro
6 6-inch whole wheat or corn tortillas*
Optional toppings: avocado, salsa, hot sauce, shredded lettuce and/or cabbage, chopped tomatoes

  1. Preheat the oven to 400°F. Line a large 18- x 13-inch baking sheet with parchment paper. Set aside.
  2. In a large bowl toss together onions, peppers, and mushrooms with oil and spices. Distribute on the large baking sheet. Roast for 25 minutes, tossing halfway through, until veggies are soft to fork and slightly browned at the edges.
  3. Heat tortillas in a hot pan over medium heat, if desired. Divide the portobello mushroom fajita mixture into 6 tortillas. Garnish with cilantro. Serve with salsa, avocado, shredded cheese, shredded cabbage, and a squeeze of lime. Enjoy!
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