A one-year, randomised clinical trial conducted by
researchers at the Weight Management Center at Johns Hopkins Bloomberg School
of Public Health and funded by the Mushroom Council found that substituting
white button mushrooms for red meat can be a useful strategy for enhancing and
maintaining weight loss.
How the study was
Participants included obese adults (73 adults; 88% women;
mean age 48.4 years) who were placed in an intervention group eating
approximately one cup of mushrooms per day in place of meat, and a standard
diet control group.
At the end of the one-year trial, researchers found that
participants who substituted mushrooms for meat lost seven pounds, showed
improvements in body composition compared to participants on the standard diet,
and maintained the weight loss.
Specifically, those in the intervention group reported lower
calorie and fat intake (123 calories, 4.25 grams respectively, per day); lost
more pounds and percentage body weight (7 pounds, 3.6% of their starting
weight); achieved lower body mass index (1.5kg/m2), waist circumference (2.6
inches) and percent total body fat (0.85%) compared to participants on the
The new findings build on previous research, which showed
that increasing intake of low-energy-density foods, specifically mushrooms, in
place of high-energy-density foods, like lean ground beef, can be an effective
method for reducing daily energy and fat intake while still feeling full and
satiated after the meal.
Lawrence Cheskin, M.D., F.A.C.P., Associate Professor,
Department of Health, Behavior and Society at Johns Hopkins Bloomberg School of
Public Health, authored the research study and can discuss the role of mushroom
substitution in the area of weight management.
Research will be presented at the Body Composition Poster
Session at the meeting of the American Society for Nutrition at Experimental
Biology 2013 on Monday, April 22, 1:45 pm-2:45 pm EST; Boston Convention &
Exhibition Center, Boston, MA.