The claim that mushrooms help lower cholesterol is generally consistent with scientific logic, but requires important clarifications: the effect depends on the type of mushroom, overall diet, and individual tolerance, and the evidence base in humans is still limited.
The discussion was prompted by a comment from a gastroenterologist, who said that the chitin contained in mushrooms can lower cholesterol by binding dietary lipids and reducing their absorption in the intestine. In practice, the mechanisms are more often described in terms of the dietary fiber in mushrooms as a whole, including beta-glucans and chitin-like components: dietary fiber can bind bile acids and parts of lipids in the intestines, increasing their excretion, which causes the body to use more cholesterol to synthesize new bile acids.
The data on mushrooms indicate potential, but do not guarantee a strong effect in everyone. For example, a review in the journal Food & Function (RSC, 2024) notes that button mushrooms (A. bisporus) and some other mushrooms demonstrate the ability to bind bile acids in digestion models, but clinical data are limited and inconsistent. The same review mentions studies in which daily consumption of approximately 150-200 g of fresh champignons or oyster mushrooms was associated with a reduction in total and/or LDL cholesterol.
However, mushrooms are valuable not only for their potential effect on lipids. They usually provide dietary fiber and a number of micronutrients (B vitamins, selenium, copper, potassium), and vitamin D in mushrooms increases significantly with UV treatment.
The idea that mushrooms “should not be eaten” with potatoes, bread, or legumes has no strict scientific confirmation as a universal rule. The problem is more often something else: mushrooms contain mannitol (FODMAP group, polyols), which in some people, especially those with irritable bowel syndrome, can increase gas and bloating. If you add a large portion of starchy foods or legumes to mushrooms, the overall “burden” on digestion may increase, and discomfort becomes more likely, but this is a matter of individual tolerance and portion sizes, not a prohibition.
Practical conclusion: mushrooms can be considered a useful component of a balanced diet and a source of dietary fiber, but they should not be used to “treat cholesterol.” For high cholesterol, the key factors remain overall nutritional profile, physical activity, and doctor’s recommendations (including therapy, if necessary).
