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Food Science and Human Wellness 2023, 12(1): 295-302 https://doi.org/10.1016/j.fshw.2022.07.019
Research Article | Open Access | Issue | Published: 09 August 2022

Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study

Show Author's Information Juanjuan Zhanga,  Sabina Rayamajhia,  Amrish Thapaa,  Ge Menga,b,  Qing Zhangc,  Li Liuc,  Hongmei Wua,  Yeqing Gud,  Shunming Zhanga,  Tingjing Zhanga,  Xuena Wanga,  Zhixia Caoa,  Jun Donga,  Xiaoxi Zhenga,  Xu Zhanga,  Xinrong Donga,  Xing Wangc,  Shaomei Sunc,  Ming Zhouc,  Qiyu Jiac,  Kun Songc,  Kaijun Niua,c,d,e,f( )
Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin 300070, China
Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin 300070, China
Health Management Centre, Tianjin Medical University General Hospital, Tianjin 300070, China
Nutrition and Radiation Epidemiology Research Center, Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin 300192, China
Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin 300070, China
Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin 300070, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Edible mushrooms, Subclinical thyroid dysfunction, Obese individuals, Cohort study
Cite this article:
Zhang J, Rayamajhi S, Thapa A, et al. Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study. Food Science and Human Wellness, 2023, 12(1): 295-302. https://doi.org/10.1016/j.fshw.2022.07.019
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Abstract Full text About this article
Background

Mushrooms are a good source of many nutrients which are potentially beneficial for chronic diseases. We speculated that due to its abundant nutrients edible mushrooms might have a beneficial effect on the prevention of subclinical thyroid dysfunction (SCTD). Therefore, we designed a large-scale cohort study to examine whether mushrooms consumption is a protective factor for SCTD in adults.

Methods

This prospective cohort study investigated 6631 participants (mean age: (45.0 ± 10.2) years; 55.1% men). Edible mushrooms consumption was measured at baseline using a validated food frequency questionnaire. SCTD was defined as abnormal serum thyroid-stimulating hormone levels and normal free thyroxine. Cox proportional hazards regression models were used to examine the association of edible mushrooms consumption with incident SCTD.

Results

During follow-up period, a total of 262 new cases of SCTD were identified, the incidence rate of subclinical hypothyroidism was 8.9/1000 person-years and subclinical hyperthyroidism was 7.2/1000 person-years. After adjusting potential confounding factors, the multivariable hazard ratios (95% confidence intervals) for subclinical hypothyroidism were 1.00 (reference) for almost never, 0.53 (0.29, 0.97) for 1–3 times/week and 0.30 (0.10, 0.87) for ≥ 4 times/week (P for trend = 0.02). It also showed edible mushrooms consumption was inversely associated with subclinical hypothyroidism in obese individuals but not non-obese individuals, the final hazard ratios (95% confidence intervals) were 0.14 (0.03, 0.73) (P for trend < 0.01).

Conclusions

his population-based prospective cohort study has firstly demonstrated that higher edible mushrooms consumption was significantly associated with lower incidence of subclinical hypothyroidism among general adult population, especially in obese individuals.


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Abstract
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About this article

Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study

Show Author's information Juanjuan Zhanga, Sabina Rayamajhia, Amrish Thapaa, Ge Menga,b, Qing Zhangc, Li Liuc, Hongmei Wua, Yeqing Gud, Shunming Zhanga, Tingjing Zhanga, Xuena Wanga, Zhixia Caoa, Jun Donga, Xiaoxi Zhenga, Xu Zhanga, Xinrong Donga, Xing Wangc, Shaomei Sunc, Ming Zhouc, Qiyu Jiac, Kun Songc, Kaijun Niua,c,d,e,f( )
Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin 300070, China
Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin 300070, China
Health Management Centre, Tianjin Medical University General Hospital, Tianjin 300070, China
Nutrition and Radiation Epidemiology Research Center, Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin 300192, China
Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin 300070, China
Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin 300070, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Background

Mushrooms are a good source of many nutrients which are potentially beneficial for chronic diseases. We speculated that due to its abundant nutrients edible mushrooms might have a beneficial effect on the prevention of subclinical thyroid dysfunction (SCTD). Therefore, we designed a large-scale cohort study to examine whether mushrooms consumption is a protective factor for SCTD in adults.

Methods

This prospective cohort study investigated 6631 participants (mean age: (45.0 ± 10.2) years; 55.1% men). Edible mushrooms consumption was measured at baseline using a validated food frequency questionnaire. SCTD was defined as abnormal serum thyroid-stimulating hormone levels and normal free thyroxine. Cox proportional hazards regression models were used to examine the association of edible mushrooms consumption with incident SCTD.

Results

During follow-up period, a total of 262 new cases of SCTD were identified, the incidence rate of subclinical hypothyroidism was 8.9/1000 person-years and subclinical hyperthyroidism was 7.2/1000 person-years. After adjusting potential confounding factors, the multivariable hazard ratios (95% confidence intervals) for subclinical hypothyroidism were 1.00 (reference) for almost never, 0.53 (0.29, 0.97) for 1–3 times/week and 0.30 (0.10, 0.87) for ≥ 4 times/week (P for trend = 0.02). It also showed edible mushrooms consumption was inversely associated with subclinical hypothyroidism in obese individuals but not non-obese individuals, the final hazard ratios (95% confidence intervals) were 0.14 (0.03, 0.73) (P for trend < 0.01).

Conclusions

his population-based prospective cohort study has firstly demonstrated that higher edible mushrooms consumption was significantly associated with lower incidence of subclinical hypothyroidism among general adult population, especially in obese individuals.

Keywords: Edible mushrooms, Subclinical thyroid dysfunction, Obese individuals, Cohort study

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Publication history

Received: 10 August 2021
Revised: 07 September 2021
Accepted: 10 October 2021
Published: 09 August 2022
Issue date: January 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This study was supported by grants from the National Natural Science Foundation of China (81941024), Tianjin Major Public Health Science and Technology Project (21ZXGWSY00090), National Health Commission of China (SPSYYC 2020015), Food Science and Technology Foundation of Chinese Institute of Food Science and Technology (2019-12), 2014 and 2016 Chinese Nutrition Society (CNS) Nutrition Research Foundation -DSM Research Fund (2016-046, 2014-071 and 2016-023), China.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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