A new study suggests that eating mushrooms more than twice a week could prevent that sort of memory and language problems that occur in people older than 60 years.

The National University of Singapore tracked the diet and lifestyle of 663 Chinese adults age 60 and older from 2011 through 2017.  The researchers couldn't provide a direct link between fungi and brain function; but the more mushrooms people ate, the better they performed in tests of thinking and processing.  Researchers speculate that a unique antioxidant in mushrooms could have a protective effect on the brain from mild cognitive impairment (MCI).

"This correlation is surprising and encouraging," said the lead study author assistant professor Lei Feng.

"It seems that a commonly available single ingredient could have a dramatic effect on cognitive decline," Feng continued.  "But we are talking about a combination of many factors - tea, green leafy vegetables, nuts and fish are also beneficial."

Mushrooms consumed by the people in the study include oyster, shiitake, white button, dried, golden, and tinned.  They contain important nutrients and minerals such as vitamin D, selenium, and spermidine, which protect neurons from damage.  Researchers warn that lifestyles could also be a major factor in the results, as could the consumption of things such as tea, green leafy vegetables, nuts, and fish.

Mild cognitive impairment (MCI) is not as serious as dementia, but it does cause subtle changes in brain function interfering with language, attention, and locating objects in spaces.