Are mushrooms more than a low-calorie food? New analysis explains their hidden advantages

By Vijay Kumar MalesuReviewed by Susha Cheriyedath, M.Sc.Nov 16 2025

A new evidence review reveals how everyday mushrooms can nudge cardiometabolic markers in the right direction and even prime frontline immune defenses, offering a simple, whole-food strategy for healthier meals.

Review: Mushroom consumption impacts on biomarkers of cardiometabolic disease risk and immune function: a narrative review from a whole food perspective. Image Credit: YRABOTA  / Shutterstock

In a recent review published in the journal Critical Reviews in Food Science and Nutrition, a group of authors synthesized human and mechanistic evidence on how the consumption of whole mushrooms influences biomarkers of cardiometabolic disease risk and immune function.

Background

One in three adults worldwide will develop cardiovascular disease, stroke, or type 2 diabetes mellitus. For many families, warning signs such as low-density lipoprotein (LDL) cholesterol, creeping fasting plasma glucose, and higher blood pressure often emerge through ordinary meals, long commutes, and tight budgets.

Mushrooms are unusual “other vegetables”: low in energy but rich in fiber, potassium, selenium, B vitamins, beta-glucan, chitin, and L-ergothioneine. Ultraviolet-exposed mushrooms also provide vitamin D2 (ergocalciferol).

These features make them easy swaps for part of meat or refined starch in daily cooking. Further research is needed to clarify the causal effects, optimal amounts, species differences, and the limited evidence base regarding the consumption of mushrooms within an overall healthy dietary pattern.

Why Mushrooms Matter in Real Life

Mushrooms are fungi, not plants, bringing a distinct package of nutrients and bioactives that complement common vegetables. Beta-glucan and chitin slow gastric emptying and blunt post-meal glucose spikes, potassium supports vasodilation, and L-ergothioneine is a sulfur-containing antioxidant amino acid concentrated in mushrooms.

When exposed to ultraviolet light, mushrooms produce vitamin D2 (ergocalciferol), which is beneficial in areas with low sun exposure. 

In kitchens, their natural glutamate and 5′-ribonucleotides contribute to the umami flavor, allowing home cooks to reduce salt and saturated fat without compromising flavor, which is particularly beneficial for families concerned about blood pressure and cholesterol levels.

What Was Studied and How to Read the Signals

Across human research included in this narrative synthesis, 22 original studies (16 experimental and 6 observational) assessed mushrooms as part of either a “self-chosen diet” (where people incorporated mushrooms into their existing habits) or a “healthy dietary pattern” emphasizing minimally processed, vegetable-rich foods.

Experimental doses typically ranged from 13 to 300 grams per day (wet weight), far higher than the average public intake of about 1.4–1.6 kilograms per year (≈approximately 4 grams per day) in the United States.

Outcomes commonly tracked included low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, triglycerides, fasting plasma glucose, insulin, systolic and diastolic blood pressure, C-reactive protein (CRP, an inflammation biomarker), and salivary immunoglobulin A (IgA, an immune biomarker).

Randomized controlled trials (RCTs) were generally small and short, so consistency matters more than single p-values.

Cardiometabolic Biomarkers: Where the Evidence Converges

In self-chosen diets, consuming mushrooms consistently reduced serum triglycerides, with neutral effects on HDL cholesterol, LDL cholesterol, and CRP.

When mushrooms were consumed as part of a healthier overall dietary pattern, fasting plasma glucose levels decreased in the single healthy dietary pattern trial available, plausibly through fiber-mediated, slower carbohydrate absorption and improved satiety.

Limited evidence also suggests potential improvements in blood pressure, though results remain preliminary. Culinary strategies, such as “blend-and-extend” meat and mushroom mixtures, can reduce meal energy, sodium, and saturated fat; however, these are culinary applications rather than outcomes demonstrated in the reviewed human trials.

Homeostatic Model Assessment of Insulin Resistance (HOMA-IR) was not universally measured; however, mechanistic expectations (fiber, potassium, and L-ergothioneine effects on glycemia, endothelial stress, and oxidative balance) align with the observed trends. Importantly, no signs of harm were observed for any biomarker assessed.

Immune and Inflammatory Pathways: Early but Encouraging

Immune outcomes are practical when they translate into fewer infections or better vaccine responses; intermediate markers help us get there. Several studies reported increases in salivary IgA after regular mushroom intake.

For systemic inflammation, CRP findings were largely neutral in self-chosen diets; heterogeneity in species, dose, and duration likely contributed to this result. Mechanistically, mushroom polysaccharides (notably beta-glucan and chitin) can activate pattern-recognition receptors on innate immune cells, “training” immunity without provoking excessive cytokine release.

L-ergothioneine may support the glutathione (GSH) system and antioxidant enzymes such as superoxide dismutase (SOD), potentially lowering oxidative stress that sustains chronic inflammation.

These pathways are biologically plausible; however, larger, longer human trials are needed to confirm their clinical relevance.

Nutrition Uniqueness: Beyond “Just Another Veg”

Mushrooms provide nutrients that many diets lack: fiber (for microbiome and glycemic control), potassium (for blood pressure), and L-ergothioneine (essentially unique to fungi). Vitamin D2 (ergocalciferol) can be meaningful in winter or for indoor workers if packs are labeled “ultraviolet-exposed.”

Species matter: Agaricus bisporus (white and brown/portobello), Pleurotus ostreatus (oyster), and Lentinula edodes (shiitake) differ in beta-glucan content and bioactives; culinary diversity can spread benefits while keeping meals enjoyable.

Everyday Adoption: What Families and Food Services Can Do

For households, one can start small but frequently. Add 75–100 grams on most days, sliced into weekday curries, stir-fries, eggs, or sandwiches, or use mushrooms to substitute for part of the meat in patties, tacos, or pasta sauces for culinary and nutritional benefits, while preserving savor. Pair with legumes and whole grains to raise fiber and micronutrients. Choose mixtures you enjoy; adherence is better than perfection.

Schools, hospitals, and canteens can “blend-and-extend” meat dishes by replacing a portion of the meat with mushrooms to reduce sodium and saturated fat while maintaining acceptance and controlling costs. By framing mushrooms as familiar whole foods rather than pills or powders, they can further improve trust and uptake.

Conclusions

Across human studies, whole mushroom consumption appears safe and practically useful, with consistent reductions in triglycerides on self-chosen diets, lower fasting plasma glucose in a single healthy dietary pattern trial, limited but positive evidence for blood pressure improvements, and early signals of improved salivary IgA levels.

Effects on LDL cholesterol, HDL cholesterol, and CRP are generally neutral; importantly, no adverse biomarker effects were identified. Given their fiber, potassium, L-ergothioneine, and potential vitamin D2 (ergocalciferol), mushrooms fit seamlessly into everyday meals and institutional menus. 

Larger, longer RCTs should define causal impacts, optimal doses, and species differences, and clarify the effects of consuming mushrooms within an overall healthy dietary pattern.