Effects of Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes), Bars on Lipid and Antioxidant Profiles in Individuals with Borderline High Cholesterol: A Double-Blind Randomized Clinical Trial

Authors: Sara Rosicler Vieira Spim, Ana Maria Holtz Pistila, Thaisa Borim Pickler, Marcus Tolentino Silva, Denise Grotto

Journal: International Journal of Medicinal Mushrooms

Study Design: Randomized, double-blind, placebo-controlled study

Participants: 68 individuals with borderline high cholesterol, low-density lipoprotein, or triglycerides

Intervention: The participants were randomly allocated to two groups:

• Group I (Placebo): n = 32
• Group II (Intervention): n = 36. Received shiitake mushroom bars for 66 days

Outcome Measures:

• Biochemical markers: Triglycerides, total cholesterol, low-density lipoprotein, high-density lipoprotein, and glucose
• Oxidative stress biomarkers: Reduced glutathione, catalase, and thiobarbituric acid reactive substances (TBARS)

Summary: The study investigated the effects of consuming shiitake mushroom bars on individuals with borderline high cholesterol. The results showed that the intervention group, who consumed the shiitake bars, experienced a 10% reduction in triglycerides after 66 days. Additionally, the shiitake bars increased levels of the endogenous antioxidant reduced glutathione and decreased lipid peroxidation. However, 10% of the individuals in the intervention group who were sensitive to mushrooms developed dermatitis. The study concluded that shiitake mushroom bars can be considered a nutritious and functional food that improves redox status and may serve as an adjuvant in preventing dyslipidemia.