For a long time, scientists have known that adequate fruits and vegetables reduce the risk of heart disease, stroke and some cancers. Is it the fibre or the folate? Is it the antioxidants or the vitamins? It is unlikely that any one nutrient or compound in food provides the protection against future disease. It is far more likely that the synergy of all the compounds in foods combine to offer protection to the body.

It is not surprising that mushrooms have also been found to play their part in lowering cancer risk, even though they are neither fruit nor vegetable. The mushroom contains compounds that suppress two enzymes called aromatase and 5-alpha-reductase. Aromatase converts the hormone androgen to estrogen, which in turn can promote the development of breast cancer, especially in post-menopausal women. Currently, aromatase inhibitors are being used in the treatment of estrogen-dependent breast cancer.

The enzyme 5 alpha reductase converts the hormone testosterone to dihydrotestosterone and is thought to play a role in the development of prostate cancer and benign prostate enlargement in men. The inhibitors of this enzyme reduce the incidence of prostate cancer. The research on animal cells suggest that compounds in mushrooms could have a role in the protection against breast and prostate cancer.

Research published in late 2006 shows that mushroom extracts reduced breast cancer growth. “Eating 100 grams, or even less, of mushrooms per day could have an effect on preventing new breast cancers”, said lead researcher Dr Shiuan Chen. Dr Chen has begun human clinical trials and we await the outcome of those trials.

In 2009, further research from the University of Western Australia showed that eating only an average of 10g of mushrooms a day protected women against breast cancer, reducing the risk by over 60%.

Although it is too early to say that eating mushrooms will stop you from getting breast or prostate cancer, the future looks very promising for the role mushroom could have in reducing the risk of these two common cancers. The results of on-going research on the health benefits of the mushroom are eagerly awaited. In the meantime, we can say with confidence that mushrooms are a very useful source of B vitamins, minerals and antioxidant compounds, as discussed in fact sheets #1, #2 and #3.

Mushroom & noodle stir-fry
Serves 4

250g dried rice stick or pad thai noodles
400g button mushrooms, halved
1/4 cup kecap manis
2 tbs olive oil
1 red onion, cut into thin wedges
1 red capsicum, quartered, sliced
1 bunch baby bok choy, shredded
125g bean sprouts
1/2 cup dry roasted unsalted peanuts, roughly chopped

1. Place the noodles into a large heatproof bowl. Cover with boiling water. Stand for 5 minutes until just tender. Drain and refresh under cold water.
2. Combine the mushrooms and 2 tbs ketcap manis in a bowl, toss well to coat the mushrooms.
3. Heat a wok over high heat until hot. Add the oil and heat until hot. Add the onion and stir-fry for 1-2 minutes or until tender. Add the mushrooms and stir-fry 2 minutes. Add the capsicum, baby bok choy, noodles and the remaining 1 tbs ketcap manis and stir-fry 1 - 2 minutes or until vegetables are tender.
4. Add bean sprouts and peanuts and toss well to combine. Serve immediately.