Getting mushrooms on the menu to help improve health
Nutrition Research Australia (NRAUS) is working with the Australian food and hospitality sector as well as manufacturers, using mushrooms to help solve nutrition problems.
It is hoped that increasing mushroom consumption via the food supply may lead to several improvements in the health of Australians, including overcoming vitamin D deficiencies.
CEO of NRAUS and project lead Dr Flavia Fayet-Moore explains: “Mushrooms are neither a plant nor an animal, but actually a fungus, and have a very unique set of nutrients that are typically only found in grains, vegetables, or animals — like vitamin D.”
The research aims to engage with a high quantum of influence organisations, such as hospitals, aged care, quick-service restaurants and food manufacturers, to identify opportunities for Australian mushrooms to be included in menus to improve health outcomes.
“In this project, we will engage with and educate food industry professionals on the nutritional and health benefits of mushrooms and encourage the food service sector to use fresh mushrooms (Agaricus bisporus) on menus to not only improve their nutritional profile, but most importantly, taste. This may be an easy and effective strategy to improve the health of Australians,” Dr Fayet-Moore added.
Vitamin D deficiency is a nutrition problem for one in four Australians, particularly for those who spend the majority of their days indoors. It can lead to health complications if left unaddressed.
“Research shows that many residents in aged-care facilities have insufficient vitamin D. By simply including sun-exposed mushrooms in aged-care menus, it could boost their vitamin D intake and potentially solve a serious nutritional issue in aged-care facilities,” Dr Fayet-Moore said.
The team will also work alongside culinary educators, such as TAFEs, to provide mushroom nutrition education to curriculums to help educate the food service industry at the grassroots level.
This three-year research project is managed by the Australian Mushroom Growers Association and funded by Hort Innovation using the mushroom research and development levy funds from the Australian Government.
A healthy diet helps the weighty battle with chronic pain
Research from the University of South Australia shows that adopting a healthy diet can reduce the...
Six plant-based foods with brain-boosting benefits
A new study by the University of Wollongong (UOW) has revealed why some plant-based foods have...
GNT Ventures seeks startups to shape food colour innovations
Plant-based food colour supplier EXBERRY has launched an independent investment firm which will...
