Meta-analysis of Pleurotus ostreatus production and its potential use as a food supplement: a systematic review
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v14n1.20990Keywords:
functional food, oyster mushroom, mushroom cultivation, dietary supplementation, human healthAbstract
The growing concern of consumers with food quality, and especially with their quality of life, has led industries to continually invest in healthier products. Dietary supplements are composed of vitamins, minerals, plant extracts, tissue extracts, proteins, amino acids, or combinations of these different elements. Thus, we conducted a systematic review and meta-analysis to evaluate the association between mushroom consumption, its nutritional supplementation potential, and its effects on lipid profile. Searches were performed in the MEDLINE, Scientific Electronic Library Online (SciELO), and ScienceDirect databases to identify relevant studies on mushroom consumption and nutrition published between January 1, 2021, and August 30, 2024. Observational studies (n = 13) were considered eligible for this work, reporting Standardized Mean Difference (SMD) with 95% confidence intervals for the use of Pleurotus sp. mushrooms as an energy supplement for daily requirements in Kcal/100g. Mushroom consumption was associated with a lower risk of immunodeficiency, while higher consumption was also linked to a reduced risk of food insecurity and better lipid control (combined Odds Ratio (OR) for the highest versus lowest consumption groups: 1.35; 95% CI: 1.14–1.60; n = 13). The association between higher mushroom consumption and nutritional requirements, particularly lipid control, may indicate a potential protective role of mushrooms in the diet.
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