John Miller
There is ongoing research into the link between button mushrooms and cancer. Some studies have found that button mushrooms contain hydrazinic toxins, specifically agaritine, which is a potential carcinogen in mice. However, no studies have been conducted on the effects of baked or raw mushrooms on cancer induction in humans. On the other hand, a European study found that mushroom consumption did not increase the risk of chronic diseases or cancer. Another study found that greater edible mushroom intake may be correlated with a lower risk of breast cancer in women.
| Characteristics | Values |
|---|---|
| Button mushrooms linked to cancer | There is limited information on the link between button mushrooms and cancer. Some sources suggest that button mushrooms contain hydrazinic toxins and are potentially carcinogenic. However, one source mentions that button mushrooms are protective against breast cancer. |
| Types of mushrooms linked to cancer | The following types of mushrooms are mentioned in relation to toxicity and cancer: Agaricus, Gyromitra, Verpa bohemica, Morchella, and Amanita. |
| Mushroom toxins | Hydrazinic toxins, agaritine, orellanin, amatoxins, and trichothecene mycotoxins are all mentioned as being present in certain mushrooms and potentially toxic or carcinogenic. |
| Mushroom poisoning symptoms | Symptoms of mushroom poisoning include nausea, vomiting, diarrhea, abdominal pain, delirium, convulsions, liver and kidney failure, and in some cases, death. |
| Mushroom allergy symptoms | Allergic reactions to mushrooms can include sneezing, a runny nose, itchy eyes, difficulty breathing, hives, skin rash, swelling, and anaphylaxis. |
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What You'll Learn
Button mushrooms contain hydrazinic toxins
While button mushrooms are widely consumed, they have been linked to hydrazinic toxins, specifically agaritine, a water-soluble toxin. This toxin is also found in Agaricus spp., a genus of mushrooms that includes the button mushroom. Button mushrooms also contain diazonium metabolites, which produce reactive free radicals.
Agaritine has been identified as a potential weak carcinogen in mice. Although there is no data available for humans, it is estimated that a lifetime of exposure could increase the risk of cancer by about 10−5. This estimation is based on extrapolation from mouse studies.
The presence of hydrazinic toxins in button mushrooms is a concern, especially for regular and heavy mushroom consumers. In France, adults are estimated to consume an average of 17.4 grams of mushrooms per day, while children consume 12.7 grams. In Nordic countries, consumption ranges from 0.6 kg to 2.1 kg per person per year. While these values are below the previously proposed tolerated intake of 100 grams per week for morels, heavy consumers may be at a higher risk of exposure to agaritine poisoning.
It is important to note that recent advances in cancer research have focused on understanding the chemistry and biological action of mushroom hydrazines and related chemicals. These studies have primarily been conducted on experimental animals, and no research has been initiated to determine the effect of mushroom consumption in humans. As a result, it is not yet clear whether the consumption of button mushrooms directly contributes to cancer risk in humans.
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Agaricus bisporus is a button mushroom
Agaricus bisporus, commonly known as the button mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in over 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It is also known as the cultivated mushroom or commercial mushroom, as it is sold in grocery stores and used in processed foods like pizza.
A. bisporus has two colour states while immature—white and brown—and additional names for its mature state, such as chestnut, portobello, portabellini, and champignon de Paris. It is cultivated in a controlled environment, often in caves or underground structures, to maintain constant temperatures and high humidity. The substrate for wild Agaricus is soil, while cultured Agaricus uses a prepared compost, typically manure with other materials added.
A. bisporus has some poisonous lookalikes in the wild, such as Entoloma sinuatum, which has yellowish gills, and Agaricus xanthodermus, which has an odour reminiscent of phenol and causes nausea and vomiting in some people. The common mushroom can also be confused with young, lethal specimens of the Amanita genus, referred to as destroying angels, but these can be distinguished by their white gills and lack of a ring.
Agaricus bisporus is a good source of dietary minerals like phosphorus and potassium. Fresh A. bisporus contains negligible vitamin D, but exposure to UV light increases its ergocalciferol (D2) content substantially.
There has been controversy about the toxic status of certain mushrooms, including Agaricus spp. and A. bisporus, due to the presence of agaritine, a water-soluble hydrazinic toxin. Studies in mice have shown that agaritine is a potential weak carcinogen, and extrapolation to humans suggests a low extra cancer risk of 10−5. However, no studies have been conducted on the effect of baked or raw mushroom consumption in humans, and cancer epidemiologists have not initiated any research in this area.
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Button mushrooms are edible and toxic
Button mushrooms are edible and are one of the five top-selling edible fungi worldwide. They are cultivated to produce low-cost mushroom fruiting bodies and are the basis of a multibillion-dollar industry. However, button mushrooms have also been associated with potential toxicity linked to hydrazinic toxins.
A water-soluble hydrazinic toxin called agaritine is present in button mushrooms, along with diazonium metabolites that can produce reactive free radicals. While agaritine is a potential weak carcinogen in mice, there is limited data on its effects in humans. One study estimated that a lifetime of consuming button mushrooms could lead to a low cumulative extra cancer risk in humans of about 10−5.
It is important to note that the toxicity of button mushrooms may also depend on how they are prepared. Recent findings suggest that baked mushrooms may have similar effects to raw mushrooms in terms of cancer induction, but no studies have been conducted to confirm this.
In addition to the potential carcinogenic effects, consuming large quantities of button mushrooms can lead to agaritine poisoning. High consumers of mushrooms, such as those eating more than five times the median intake, are more exposed to this risk. However, it is important to note that the threshold for tolerated intake is estimated to be 100g per week.
While button mushrooms can be toxic in certain cases, they also have medicinal properties. Studies have shown that consuming mushrooms reduced the relative risk of breast cancer by one-third in Chinese women. This protective effect was observed in both premenopausal and postmenopausal women.
In conclusion, button mushrooms are edible and widely consumed, but they may pose a low cancer risk due to the presence of hydrazinic toxins. However, the data on the toxicity of button mushrooms is mixed, and further research is needed to fully understand their effects on human health.
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Button mushrooms may reduce breast cancer risk
While some sources suggest that button mushrooms may contain toxins and carcinogens, there is also evidence to suggest that they may reduce the risk of breast cancer.
A linear dose-response relationship exists between mushroom intake and the risk of breast cancer. A daily consumption of 20g of mushrooms has been associated with a one-third reduction in the relative risk of breast cancer. This protective effect was observed in both premenopausal and postmenopausal women.
In China, where the most commonly consumed fresh mushroom is the white button mushroom, a case-control study examined the dietary intakes of mushrooms and green tea and their potential impact on breast cancer risk. The results indicated that the combination of mushroom and green tea consumption may reduce the risk of breast cancer in Chinese women.
However, it is important to note that the potential toxicity of button mushrooms has also been a subject of discussion. Button mushrooms contain agaritine, a water-soluble hydrazine toxin that is a potential weak carcinogen in mice. While there is limited data on its impact in humans, extrapolation from mouse studies suggests a low lifetime cumulative extra cancer risk of 10−5.
Additionally, in Europe, where button mushrooms are widely consumed, there is a potential risk of exposure to toxic compounds for regular and heavy mushroom consumers. While the average consumption in France is estimated at 17.4g and 12.7g of mushrooms per day for adults and children, respectively, heavy consumers may eat up to thirty times the median intake. This group is more susceptible to agaritine poisoning, highlighting the importance of moderate consumption.
In conclusion, while button mushrooms may offer potential benefits in reducing breast cancer risk, especially when combined with green tea consumption, it is important to be mindful of moderate intake to avoid potential toxic effects associated with excessive consumption.
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Button mushrooms are widely cultivated
Button mushrooms (Agaricus bisporus) are widely cultivated to produce low-cost mushroom fruiting bodies and are the basis of a multibillion-dollar industry. They are one of the three genera with the most species authorised for commercialisation. Button mushrooms are popular in Nordic countries, with an annual consumption range from 0.6 kg to 2.1 kg per person per year.
Button mushrooms have been linked to potential toxicity due to the presence of hydrazinic toxins, specifically agaritine, a water-soluble toxin closely related to gyromitrin. Agaritine has been found to be a potential weak carcinogen in mice, with a low cumulative extra cancer risk in humans estimated to be about 10−5. However, it is important to note that the research in this area is limited, and cancer epidemiologists have not yet initiated any studies to determine the effect of mushroom consumption in humans.
In contrast, some studies suggest that consuming mushrooms may have protective effects against certain types of cancer. For example, a case-control study from China found that dietary intakes of mushrooms and green tea were associated with a reduced risk of breast cancer in Chinese women. The study also found that at a daily mushroom consumption of 20 grams, the relative risk of breast cancer was reduced by one-third.
While button mushrooms are widely cultivated and consumed, further research is needed to fully understand their potential health effects, including any links to cancer.
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Frequently asked questions
Button mushrooms contain agaritine, a water-soluble hydrazinic toxin that is a potential weak carcinogen in mice. However, no data is available for humans, and the lifetime low cumulative extra cancer risk in humans is estimated to be about 1 in 100,000.
There is limited information on the effects of button mushrooms on humans. While a mouse-based study concluded that if 10,000 people consumed a mushroom meal daily for 70 years, there would be one additional case of cancer, this has not been proven in humans.
A case-control study from China showed that a diet that includes button mushrooms and green tea may reduce the risk of breast cancer in women. A European study of 25,531 participants also found that mushrooms did not increase the risk of chronic diseases, type 2 diabetes, or cardiovascular disease.
