Edible mushrooms for improved human health, food security and environmental sustainability: A critical review

Edible mushrooms (EMs) are gaining recognition as a sustainable and nutrient-dense food source. They have emerged as a super nutritious food item with remarkable role in promotion of global food security, nutritional security, and environmental sustainability. This review critically examines the multifaceted benefits of EMs, highlighting their rich nutritional profile, which includes proteins, vitamins, minerals, and bioactive compounds such as polysaccharides and antioxidants. These components contribute to disease prevention, immune support, and overall well-being, making mushrooms a valuable dietary addition. From a food security perspective, mushrooms offer a sustainable solution, as they can be cultivated on agricultural waste, require minimal resources, and have a low environmental footprint. Their production supports circular economies by recycling organic waste into nutritious food (Grimm et al., 2018). Environmentally, mushrooms contribute to sustainability through bioremediation, soil enrichment, and carbon sequestration. Despite their potential, challenges such as limited consumer awareness, underutilization of diverse species, and scalability issues persist. This review underscores the need for increased research, policy support, and public education to integrate EMs into global food systems.