Abstract
Ergothioneine (EGT) is abundant in fungi such as mushrooms and certain bacteria, and is known for its strong antioxidant properties. EGT has also been implicated in aging and disease, with the expectation that maintaining its concentration in the body can extend a healthy lifespan. Therefore, this study aims to investigate the relationship between dietary habits and EGT levels among men and women aged 40 and above. The goal was to identify the dietary habits that could increase EGT levels. The investigation included physical measurements, blood tests, and a BDHQ questionnaire. Regarding food intake, a positive correlation was observed between Ergothioneine (EGT) and the consumption of mushrooms, legumes, and tofu/aburaage among all participants. Furthermore, regarding nutrient intake, a positive correlation was found between the EGT levels and the consumption of daidzein and genistein, which are nutrients primarily found in soybeans. Additionally, among females, negative correlations were found between blood EGT concentrations and serum triglycerides, along with positive correlations with HDL cholesterol. Given that Ergothioneine (EGT) is abundant in mushrooms, the correlations observed with mushrooms in the present study are reasonable. Although EGT has been found to some extent in certain types of legumes, previous research suggests that soybeans contain negligible amounts of EGT. This suggests a potential association with the soybean products consumed in the study region. From these findings, it was observed that a higher intake of mushrooms, legumes, tofu, and aburaage correlated with higher EGT blood concentrations, which are expected to contribute to the suppression of various diseases associated with lifestyle-related illnesses and aging, thereby potentially extending the healthy lifespan. Furthermore, EGT levels may be strongly associated with serum triglyceride and HDL cholesterol levels.
