降低癌症風險
現代人的健康飲食觀念越來越強，比如通過每日飲食來達到保健和預防疾病的效果。合理的蔬果搭配能夠預很多疾病，而蘑菇亦然，許多研究報告顯示蘑菇所帶的特殊的成份比蔬果預防疾病以及癌症的效果更佳。
蘑菇中特有成份能夠防禦癌症，比如疾病抗體凝集素、腫瘤 抗體葡聚糖等生化成份都能夠抑制癌細胞形成和生長。很多研究顯示蘑菇中特有成份能夠降腺癌風險，尤其對於乳癌和前列腺癌有很好的效果。西澳大學學者Dr Shiuan Chen 表示“每日進食100g左右的蘑菇能夠降低女性患乳腺癌的風險“。相關實驗是長期每日平均進食10g蘑菇的女性，比不進食的患有乳腺癌的概率低65%。CSIRO研究中心的學者亦表示：研究很多數據都很好地顯示長期食用蘑菇能夠降低患乳腺癌的風險。
科學家一直提倡新鮮食材如蔬果富含天然的抗氧化成份，而經常食用抗氧化成份的食物能夠很好的幫助我們預防疾病。在30余種常見蔬菜中，蘑菇的抗氧化成份可以排前5。西澳大學實驗顯示，食用白蘑菇之後的小白鼠自然殺傷細胞活性大大增強，炎症的恢復性變好，以及免疫力的提升，這些都能很好地預防癌症。
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