Poster Topical Area: Nutritional Microbiology
Poster Board Number: 239
Objective: Agaricus bisporus mushroom consumption may impact human gut health. These mushrooms, also known as "white button mushrooms," have a unique carbohydrate profile that includes known prebiotics (resistant starch, β-glucans, and mannitol). However, the impact of mushroom consumption on gut health has not been studied in a human population. The objective of this study was to assess the effect of mushroom consumption compared to a meat control on markers of gut health, including gastrointestinal tolerance, fermentation, short chain and branched chain fatty acid production, and laxation.
Methods: To accomplish this objective, we conducted a randomized open-label crossover study. Thirty-two healthy participants (17 women, 15 men) consumed protein-matched amounts of mushrooms or meat at breakfast and at dinner for ten days. On days 6-10 of each feeding intervention, participants completed a full fecal sample collection and submitted all samples to the lab within an hour of defecation.
Results: There were no differences in breath hydrogen, breath methane, or in stool frequency, consistency, fecal pH, or short chain fatty acid concentrations between the two diets. One branched chain fatty acid, isovaleric acid, was found in higher concentrations during the meat diet (p=0.02). Although both diets were well tolerated by participants, the mushroom diet led to greater overall gastrointestinal symptoms, including gas (p=0.045 on Day 1; p=0.005 on Day 2) and flatulence (p=0.0002 on Day 1; p=0.016 on Day 2) than the meat diet on days 1 and 2. Average stool weight was also significantly higher on the mushroom diet (p=0.002).
Conclusion: While mushroom consumption did not differ significantly from meat consumption in its impact on most gut health markers assessed in this study, the increase in stool weight suggests that mushroom consumption may improve laxation.
University of Minnesota
St. Paul, Minnesota