Medical Bulletin 02/September/2025 - Video
Overview
Here are the top medical news for the day:
Study Reveals Daily Intake of Five Mushrooms May Reduce Alzheimer’s and Heart Disease Risk
A recent study published in Food Chemistry by researchers at Penn State University has highlighted the remarkable health benefits of consuming just five small mushrooms daily. These humble fungi are rich in essential nutrients, antioxidants, and bioactive compounds that may help protect the heart, boost immunity, and reduce the risk of chronic diseases such as cancer, dementia, and metabolic disorders.
Mushrooms provide vital nutrients including B vitamins for energy, selenium for immune support, potassium for heart function, and rare antioxidants that slow cell damage. Certain types, such as oyster and shiitake, contain natural statin-like compounds that help manage cholesterol levels and blood pressure, reducing the risk of heart attacks and strokes. Beta-glucans in mushrooms also stimulate immune cells, aiding infection control and cancer defense.
Additional health benefits include improved cognitive function by promoting nerve growth and reducing brain inflammation, anti-inflammatory effects that support cardiovascular and joint health, and positive impacts on gut health and metabolism through prebiotic fiber and blood sugar regulation.
The study, led by Professor Robert Beelman, investigated the antioxidant properties of mushrooms, focusing on two unique compounds—ergothioneine and glutathione—that protect cells from oxidative stress linked to ageing, cardiovascular disease, and cognitive decline. Researchers compared antioxidant levels across various foods and found mushrooms contain unusually high amounts, which remain effective even after cooking. Populations in certain which have higher ergothioneine intake through mushroom consumption, also tend to have lower rates of Alzheimer’s and Parkinson’s diseases compared to countries with lower intake.
The findings highlight mushrooms as a nutrient-dense, versatile superfood with the potential to support long-term health across multiple systems. Incorporating just five mushrooms a day into the diet offers a simple yet powerful strategy to boost heart health, strengthen immunity, and protect cognitive function, making them a valuable addition to everyday meals for sustained wellness.
Reference: Michael D. Kalaras, John P. Richie, Ana Calcagnotto, Robert B. Beelman; Mushrooms: A rich source of the antioxidants ergothioneine and glutathione; Food Chemistry, Volume 233, 2017, Pages 429-433; https://doi.org/10.1016/j.foodchem.2017.04.109.
Study Reveals Potassium-Rich Foods May Lower Irregular Heartbeat Risk
According to a July 2025 World Health Organization report, cardiovascular diseases caused 19.8 million deaths in 2022, representing roughly 32 percent of all global deaths. Heart attacks and strokes accounted for 85 percent of these deaths, underscoring the critical need for preventive measures.
The findings revealed that participants who received potassium supplementation along with dietary guidance to consume potassium-rich foods such as white beets, beetroots, and cabbage experienced a 24 percent reduction in irregular heartbeats, heart failure, or death compared to those who did not. The study emphasizedthat patients at high risk of ventricular arrhythmias benefit most from potassium intake, but the findings suggest that increasing potassium consumption can improve heart health for the broader population as well.
Professor Henning Bundgaard, one of the lead authors, explained that humans evolved eating a diet high in potassium and low in sodium, but modern diets high in processed foods have disrupted this balance, increasing cardiovascular risk. The researchers also cautioned against relying on meat for potassium due to its high sodium content, which can negate the benefits.
This study provided a compelling evidence that increasing potassium intake through natural foods is a simple, cost-effective strategy to reduce the risk of arrhythmias, heart failure, and related deaths, supporting improved cardiovascular health worldwide.
Reference: Christian JÃ; Chaoqun Zheng; Ulrik C.G. WinslÃ,Elisabeth M. Danielsen’ Tharsika Sakthivel; Increasing the Potassium Level in Patients at High Risk for Ventricular Arrhythmias; New England Journal of Medicine; August 29, 2025; doi:10.1056/NEJMoa2509542
Beetroot Juice May Significantly Lower Blood Pressure in Older Adults: Study
Beetroot juice is known for its powerful cardiovascular benefits, primarily due to its high nitrate content. When consumed, nitrates are converted by the body into nitric oxide, a molecule that dilates blood vessels, improves blood flow, and lowers blood pressure. Regular intake of beetroot juice has been shown to reduce the risk of hypertension and improve overall heart health by decreasing LDL (bad) cholesterol levels and reducing inflammation. Besides vascular benefits, beetroot juice may enhance athletic performance by increasing oxygen efficiency, allowing for longer exercise endurance.
The study involved 75 participants divided into two groups: 39 younger adults under 30 years and 36 older adults in their 60s and 70s. Participants consumed a concentrated beetroot juice twice daily for two weeks and a nitrate-stripped placebo for another two weeks, with a two-week washout period in between. Using bacterial gene sequencing, researchers analyzed shifts in the oral bacteria before and after treatment.
Findings showed that while both age groups experienced changes in oral microbiome composition after consuming nitrate-rich beetroot juice, these changes differed significantly. The older group saw a decrease in harmful bacteria like Prevotella and an increase in beneficial Neisseria species, which support nitrate conversion to nitric oxide—a molecule essential for maintaining healthy blood vessels and regulating blood pressure. Notably, only the older group experienced a significant reduction in blood pressure following the nitrate-rich juice consumption.
Professor Anni Vanhatalo, the study’s lead author, explained, “Older adults naturally produce less nitric oxide, which contributes to higher blood pressure and cardiovascular risks. Consuming nitrate-rich vegetables like beetroot, spinach, and celery can enhance nitric oxide availability through oral bacteria interactions, offering potential long-term health benefits.”
Reference: Anni Vanhatalo, Joanna E. L-'Heureux, Matthew I. Black, Jamie R. Blackwell, Kuni Aizawa, Christopher Thompson, David W. Williams, Mark van der Giezen, Paul G. Winyard, Andrew M. Jones. Ageing modifies the oral microbiome, nitric oxide bioavailability and vascular responses to dietary nitrate supplementation. Free Radical Biology and Medicine, 2025; 238: 682 DOI: 10.1016/j.freeradbiomed.2025.07.002
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