The Anti-Cancer Potential of Mushrooms
Mushrooms aren’t “cancer cures,” but they are one of the most promising food groups studied for immune support, antioxidant defense, and as adjuncts alongside conventional care.
Edible and medicinal mushrooms contain unique compounds—especially beta-glucans, ergothioneine, and certain polysaccharide extracts—that may help support the body’s natural defenses. Research ranges from population studies (people who eat more mushrooms tend to have lower cancer risk) to clinical studies of specific mushroom extracts used as adjuncts in oncology settings (particularly in parts of Asia).
Why mushrooms are studied in cancer-support nutrition
Mushrooms contain several bioactives that matter for “terrain” support:
Beta-glucans (immune-modulating fibers): interact with immune receptors (e.g., dectin-1) and may support innate immune readiness.
Polysaccharopeptides (PSK/PSP): concentrated extracts from turkey tail used as adjuncts in some countries; studied for immune effects and outcomes in certain cancers.
Ergothioneine (a unique antioxidant): mushrooms are a top dietary source; studied for cellular protection and oxidative stress modulation.
Polyphenols + other metabolites: may support inflammation balance and antioxidant capacity.
A large meta-analysis of observational studies found higher mushroom intake was associated with a lower risk of total cancer (and breast cancer specifically), though observational research can’t prove cause and effect.
Specific Mushrooms to Know (Food + Functional Options)
Turkey Tail Mushrooms
1) Turkey Tail (Trametes versicolor)
Why it’s notable: Turkey tail is best known for PSK (Krestin) and PSP, extracts studied as immune adjuncts in oncology settings. The U.S. National Cancer Institute notes extensive clinical use of PSK in Japan as an adjunct therapy, with an established safety record in that context.
Best form: Typically taken as a standardized extract (capsule/powder), not as a culinary mushroom.
2) Shiitake (Lentinula edodes)
Key compound: Lentinan (beta-glucan)—studied as an adjunct (often injectable form in clinical studies). Meta-analyses in gastric cancer report improved outcomes when lentinan is added to chemotherapy protocols (context: medical supervision and specific formulations).
Food use: Fresh or dried shiitake in soups, stir-fries, or roasted.
3) Maitake (Grifola frondosa)
Why people use it: Rich in beta-glucans; commonly used in integrative settings for immune support.
Food use: Roast or sauté; great texture and umami.
4) Reishi (Ganoderma lucidum)
Why people use it: Traditionally used for immune and stress-response support; often taken as tea/extract due to bitterness.
Best form: Extracts/teas rather than culinary servings.
5) Lion’s Mane (Hericium erinaceus)
Lions Mane Mushroom
Why it’s popular: Known more for nervous system support (NGF-related research), but also has immune-active polysaccharides.
Food use: “Crab cake” style patties, sautéed as a meat substitute.
6) Cordyceps (Cordyceps militaris / sinensis products)
Why it’s used: Often positioned for energy, stamina, and immune support; typically used as extracts.
7) Chaga (Inonotus obliquus)
Why it’s used: High antioxidant activity in lab studies; commonly consumed as tea/extract (not a typical culinary mushroom).
8) Agaricus blazei (A. subrufescens)
Clinical interest: Human trials have investigated immune markers and quality-of-life measures in people undergoing cancer treatment, with some studies reporting improvements in NK-cell activity and QoL measures (adjunctive context).
Best form: Usually extracts, not typical culinary use.
Best Ways to Prepare Mushrooms (To Maximize Benefits)
1) Cook them (most of the time)
Cooking improves digestibility by breaking down chitin in cell walls. For most people, cooked mushrooms are easier to tolerate and still deliver key nutrients.
2) Prefer grilling/roasting/sautéing—or even microwaving
Sauteed wild mushrooms with garlic and parsley
A well-cited study comparing cooking methods found that grilling and microwaving preserved (and sometimes increased) measured antioxidant activity, whereas boiling and frying tended to reduce it due to leaching into water/oil.
Practical takeaways:
Roast at high heat (sheet pan) with olive oil, garlic, herbs
Sauté quickly in a hot pan (avoid long simmering unless you’re using the broth)
Microwave briefly with minimal water if you want maximum retention with speed
If you boil/simmer, consider consuming the cooking liquid (soups/stews) to retain leached compounds
3) Pair with smart “helpers.”
Vitamin C foods (lemon, peppers) with meals for general antioxidant synergy
Healthy fats (olive oil) can improve the culinary experience and absorption of some fat-soluble compounds (though many mushroom actives are water-soluble polysaccharides)
4) Dried mushrooms count
Dried shiitake/maitake rehydrated into broths can be a great “functional food” approach—just don’t discard the soaking liquid.
Practical “Anti-Cancer” Mushroom Routine (Food-First)
If someone wants a simple, sustainable framework:
Culinary mushrooms (most days): ½–1 cup cooked (button/crimini/portobello/oyster/shiitake/maitake)
Functional add-ons (as needed): reishi/chaga tea in the evening; lion’s mane in meals a few times per week
Adjunct extracts (only when appropriate): turkey tail (PSK/PSP-style products) or Agaricus extracts—ideally with practitioner oversight, especially during treatment.
Safety Notes (Important for Clients)
Immune therapies / transplants / immunosuppressants: mushroom extracts may not be appropriate without medical clearance.
Anticoagulants/antiplatelets: some mushrooms/extracts may increase bleeding risk in susceptible individuals—review meds.
Quality matters: choose reputable brands (testing for contaminants).
During chemo/radiation: coordination matters; some evidence suggests benefits as adjuncts, but it’s not “one-size-fits-all.”
To learn more about functional nutrition coaching or whole-food nutrition support, you can connect with me directly through Wellness With Wally.
Healthy Wishes,
Wally Bishop, I.N.H.C., C.N.C., C.I.C.P.
Board-Certified Holistic Health Practitioner
Board-Certified Functional Nutrition Coach
Disclaimer: This content is for educational purposes only and is not medical advice. Always consult your healthcare provider before making dietary or lifestyle changes or altering prescription medications.
References (APA)
Ahn, W. S., Kim, D. J., Chae, G. T., Lee, J. M., Bae, S. M., Sin, J. I., … Namkoong, S. E. (2004). Natural killer cell activity and quality of life were improved by consumption of a mushroom extract in cancer patients undergoing chemotherapy. International Journal of Gynecological Cancer, 14(4), 589–594.
Ba, D. M., Ssentongo, P., Beelman, R. B., & Muscat, J. (2021). Higher mushroom consumption is associated with lower risk of cancer: A systematic review and meta-analysis of observational studies. Advances in Nutrition.
National Cancer Institute. (2024, November 6). Medicinal Mushrooms (PDQ®)–Health Professional Version.
Narayanan, S., et al. (2023). Medicinal mushroom supplements in cancer: A systematic review. Nutrients.
Roncero-Ramos, I., & Delgado-Andrade, C. (2017). Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. International Journal of Food Sciences and Nutrition.
Wang, Y., et al. (2024). Efficacy and safety of adjunctive injectable lentinan combined with chemotherapy for gastric cancer: Systematic review and meta-analysis. Phytomedicine.
