Mushroom consumption impacts on biomarkers of cardiometabolic disease risk and immune function: a narrative review from a whole food perspective

Consuming whole mushrooms (fresh and dried) aligns with the 2020–2025 Dietary Guidelines for Americans. Accumulating evidence suggests consuming mushrooms may improve biomarkers of cardiometabolic disease risk, inflammation, and immune function. In this review, we summarize the evidence assessing whole mushroom consumption as part of a self-chosen diet and healthy dietary pattern. Consistently, consuming mushrooms as part of a self-chosen diet decreased serum triglycerides and had no effect on HDL, LDL, and C-reactive protein, a biomarker of inflammation. Limited evidence indicated positive effects (increase) on salivary immunoglobulin A, a biomarker of immunity, and positive impacts on blood pressures. When consumed as part of a healthy dietary pattern, mushrooms decreased serum glucose. Evidence for other biomarkers was mixed (neutral, positive) or was insufficient (