The cancer risks of the common shroom.

A THREAD 🧵

Here is why I will be significantly cutting down my intake of Agaricus bisporus commonly known as button mushroom, cremini, portobello or chestnut mushrooms

Like many other mushrooms, biomolecules in them have shown antioxidant, anti-cancer, anti-diabetic and anti-cholesterol properties.

A. bisporus extracts have been shown to suppress the growth of prostate cancer cells in mice.

"White button mushroom (Agaricus bisporus) exhibits antiproliferative and proapoptotic properties and inhibits prostate tumor growth in mice (prostate tumors were 71% smaller than control mice)

However, It's important to always look into who funds the research or paper...🤔

*This research was supported by the American Institute for Cancer Research Grant 05B026, National Institutes of Health Grants ES08258 and a grant from the Mushroom Council.*

I love climbing mushy mountain and eat them often, but I will be significantly reducing my consumption of them from today onwards.

Why you may ask?

I first want to reference back to @Joerogans episode #1385 with @PaulStamets where Stamets explained how Agaricus Bisporus contains agaritine, a carcinogenetic chemical. He would not expand on this thought because doing so would "put his life in danger".

You can see when asked what the negative effects of agaritine are, Stamets refuses to divulge further.

Striking my curiosity I wanted to understand more, so I went looking for answers.

What I found wasn't so promising

Most alarming was that it has been noted, the administration of uncooked Agaricus's to mice induced a significant increase in bone, lung & stomach tumors.

pubmed.ncbi.nlm.nih.gov/3731070/

Through a specifical bladder implantation method, methanol extracts of fresh mushrooms has been shown to induce cancer in the bladders of mice.

pubmed.ncbi.nlm.nih.gov/2132000/

In another study, baked A. bisporus mushrooms were shown to induce tumors in mice.

pubmed.ncbi.nlm.nih.gov/21590169/

An Ames test is a widely employed method that uses bacteria to test whether a given chemical can cause mutations in the DNA of the test organism.

Both ethanolic and aqueous extracts from A. bisporus demonstrated mutagenicity in the Ames test.

pubmed.ncbi.nlm.nih.gov/7201952/

Geek mode activated

Carcinogenicity and mutagenicity of these mushrooms can be attributed to agaritine, but also phenylhydrazines like 4-(hydroxymethyl)phenylhydrazine (HMPH) or 4-(hydroxymethyl)benzenediazonium ions (HMBD), both come from enzymatic degradation of agaritine.

In a second study, mice administered HMPH significantly increased incidence of fibrosarcomas in males.

pubmed.ncbi.nlm.nih.gov/7328695/

In another study N′-Acetyl-4-(hydroxymethyl) phenylhydrazine was given to Swiss mice lifelong it showed when given the agaritine metabolite these mice were more likely to have adenomas and adenocarcinomas of the lungs and angiomas and angiosarcomas of the blood vessels.

In treated animals the lung tumor incidence rose from 15 to 34% in females and 22 to 48% in males, whereas the incidence of blood vessel tumors increased from 8 to 32% in females and from 5 to 30% in males.

aacrjournals.org/cancerres/arti…

What’s creates concern is that although agaritine quickly metabolizes and disappears in the blood, these studies are showing us that the DNA damage lasts for a longer time than after a single administration of agaritine to mice.

sciencedirect.com/science/articl…

Now lets not worry to much and never eat mushrooms again, just precautions need to be taken.

Normal cooking procedures approximately halve the agaritine content and canned mushrooms contain less than 10% of the agaritine level in fresh mushrooms.

norden.diva-portal.org/smash/get/diva…

Fresh, uncooked A.bisporus tends to have the highest levels of agaritine, but the data on the influence of storage and food processing on the amount of phenylhydrazines in the consumed mushroom are not conclusive.

It must be noted that it is suggested that "Swiss mushroom consumption of 4 g/day would be expected to contribute a lifetime cumulative cancer risk of about two cases per 100,000 lives."

sciencedirect.com/science/articl…

It must be noted that there are no human trials assessing this risk, overall consumption of mushrooms has been linked to lower cancer rates.

And from the data it seems that only Agaricus species mushrooms contains hydrazine derivatives known as Agaritines.

Like Stamets says, other molecules in A. bisporus may offset this risk.

But in the meantime minimizing consumption of these mushrooms, and buying canned when possible combined with cooking them well to reduce the level of carcinogenic agaritine, is a fantastic way to eat fungi.

Do keep in mind this does include "Outside the genus Agaricus, agaritine has been detected in two species, shiitake and the oyster mushroom"

I must note that this risk is not studied in humans.

Overall consumption of mushrooms has been linked to lower cancer rates in observational studies.

To my knowledge only the Agaricus species mushroom contains hydrazine derivatives known as Agaritine.

Really strikes the wonder neurons, how could all this put a mans life at risk?

Is it none conclusive data?

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