The relationship between mushroom consumption and cognitive performance among middle-aged and older adults: a cross-sectional study

Objectives : Bioactive compounds in mushrooms may protect the brain from neurodegeneration by inhibiting the production of amyloid-β and playing an antioxidant role. This study aimed at examining the associations of mushroom consumption with cognitive function and mild cognitive impairment (MCI) among middle-aged and older adults in China. Design : A cross-sectional study. Setting and participants : This study was conducted in seven cities in China and included 2203 middle-aged and older adults. Methods : Data on mushroom consumption were collected using a semi-quantitative food frequency questionnaire. Cognitive function was evaluated by the Auditory Verbal Learning Test (AVLT), Verbal Fluency Test (VFT), Digit Symbol Substitution Test (DSST), and Trail Making Test-B (TMT-B). The composite z score was used to reflect global cognition. MCI was determined according to the Petersen criteria. Multiple linear regression and logistic regression were used to examine the relationship between mushroom consumption and cognitive performance. Results : This study included 2203 participants aged 55 years and above (mean age = 63.43 years). After controlling demographic characteristics, lifestyle factors, other dietary factors, and history of chronic disease, higher mushroom consumption was associated with better global cognition. Compared to the lowest quartile (Q1, 0-4.00 g day −1 ), the βs (95% confidence intervals, 95% CIs) were 0.10 (0.03, 0.18) for Q2 (4.01-10.42 g day −1 ), 0.13 (0.06, 0.20) for Q3 (10.43-20.84 g day −1 ), and 0.13 (0.06, 0.20) for Q4 (>20.84 g day −1 ). The higher mushroom consumption was positively related to better performance in DSST and TMT-B ( P -values < 0.05). A 10 g day −1 increment in mushroom consumption was related to 12% lower odds of MCI (odds ratio = 0.88, 95% CI: 0.80-0.97). Conclusions : Higher mushroom consumption was positively related to better cognitive function and associated with lower odds of MCI. Further studies are needed to replicate our findings in other populations and determine the underlying mechanisms. Using the baseline data from The Lifestyle and Healthy Aging of Chinese Square Dancer Study, we found that participants with higher mushroom intake have better cognitive performance and lower odds of mild cognitive impairment.