ArticleFood science & nutrition2021
Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011-2016 data.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 35 citations in OpenAlex.
- Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2025Review
- Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review of Fortification, Bioavailability, and Health Benefits of Folate.International journal of molecular sciences · 2025Review
- Article
- Effects of Consuming Pulsed UV Light-TreatedFoods (Basel, Switzerland) · 2025Article
- The mushrooms on the menu (MOM) study: vitamin D mushrooms (UV-exposed) are a feasible and acceptable way to increase vitamin D intake in a residential aged care facility.Frontiers in public health · 2025Article
- A comprehensive analysis of fruit, vegetable, and legume consumption and the risk of hypertension: results from the KoGES_CAVAS cohort.European journal of nutrition · 2024Article
- Association between Intake of Edible Mushrooms and Algae and the Risk of Cognitive Impairment in Chinese Older Adults.Nutrients · 2024Article
- Inadequate intake of energy and nutrients: A comparative cross-sectional study between sport and nonsport science university students of southern Ethiopia.Food science & nutrition · 2024Article
- Mushrooms: a food-based solution to vitamin D deficiency to include in dietary guidelines.Frontiers in nutrition · 2024Article
- A Comprehensive Review of the Diversity of Fungal Secondary Metabolites and Their Emerging Applications in Healthcare and Environment.Mycobiology · 2024Review
- The Nutritional Benefit of UV-Exposed Mushrooms for the Dutch Population: Modeling the Addition of UV-Exposed Mushrooms to the Diet.Current developments in nutrition · 2023Article
- Insights into the Chemical Compositions and Health Promoting Effects of Wild Edible MushroomNutrients · 2023Review
- U-shaped association between dietary thiamine intake and new-onset diabetes: a nationwide cohort study.QJM : monthly journal of the Association of Physicians · 2022Article
- Review
- Health-Promoting Properties of Medicinal Mushrooms and Their Bioactive Compounds for the COVID-19 Era-An Appraisal: Do the Pro-Health Claims Measure Up?Molecules (Basel, Switzerland) · 2022Review
- Mushrooms as future generation healthy foods.Frontiers in nutrition · 2022Review
- Edible Mushrooms and Beta-Glucans: Impact on Human Health.Nutrients · 2021Review
- Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011-2016 data.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To evaluate the nutritional impact of adding a serving of mushrooms on usual intakes and population adequacy of nutrients the National Health and Nutrition Examination Survey (NHANES) 2011-2016 dietary data for 9-18 years and 19+ years and a composite of commonly consumed raw mushrooms as well as oyster mushrooms (nutrient profiles from USDA data) were used for modeling. Usual intakes of nutrients and the percent population below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) were estimated before and after addition of mushrooms. Means with nonoverlapping 95th percentile confidence levels were used to assess meaningful differences. Addition of a serving (84 g) of mushrooms to the diet resulted in an increase in dietary fiber (5%-6%), copper (24%-32%), phosphorus (6%), potassium (12%-14%), selenium (13%-14%), zinc (5%-6%), riboflavin (13%-15%), niacin (13%-14%), and choline (5%-6%) in both adolescents and adults; and in iron (2.32%), thiamin (4.07%), folate (3.66%), and vitamin B
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