Mushroom intake and risk of incident disabling dementia: the Circulatory Risk in Communities Study (CIRCS)

It is uncertain whether dietary intake of mushrooms rich in dietary fibre and several antioxidants is associated with a lower risk of dementia. We sought to examine prospectively the association between mushroom intake and the risk of disabling dementia. We performed a prospective study involving 3750 people aged 40 to 64 years residing in three communities who participated in an annual cardiovascular risk survey from 1985 to 1999. Cases of incident disabling dementia were surveyed from 1999 to 2020. We calculated the hazard ratios (HR) and 95 % CI for incident total dementia according to mushroom intake among participants with or without a history of stroke. During a mean 16 center dot 0 years' follow-up in 3739 eligible participants, 670 people developed disabling dementia. For women, mushroom intake was inversely associated with the risk of total dementia and the association was confined to dementia without a history of stroke. The multivariable HR (95 % CI) for total dementia in women were 0 center dot 81 (0 center dot 62, 1 center dot 06) for mushroom intake of 0 center dot 1-14 center dot 9 g/d and 0 center dot 56 (0 center dot 42, 0 center dot 75) for mushroom intake above 15 center dot 0 g/d (P for trend = 0 center dot 003) compared with no intake. The corresponding HR (95 % CI) for dementia without a history of stroke were 0 center dot 66 (0 center dot 47, 0 center dot 93) and 0 center dot 55 (0 center dot 38, 0 center dot 79) (P for trend = 0 center dot 01). In men, no associations were observed between mushroom intake and the risk of disabling dementia. Among Japanese women, dietary mushroom intake was associated with a lower risk of disabling dementia.