CARVALHO, A. J. S.; http://lattes.cnpq.br/6372109075040204; CARVALHO, Ana Julia Souto.
Résumé:
Edible mushrooms have increasingly featured in diets around the world, pointing to a trend
towards more significant inclusion in the Brazilian diet. However, there are gaps in the literature
on mushroom consumption in Brazil, as well as the factors related to this attitude. Therefore,
the objective is to analyze the consumption of edible mushrooms in Brazil and the factors that
influences this attitude. With this, a systematic review was carried out in order to find data on
mushroom consumption in Brazil, as well as a systematized review that sought to identify edible
mushrooms occurring in the country, and a literature review with the intention of collecting
more nutritional data information on the main mushrooms, aspects of production and factors
that shape mushroom consumption, from which 4 sections were described: (1) reports of
consumption of edible mushrooms in Brazil, (2) factors that influence consumption, (3)
consumption and mycophobia, (4) mushroom occurrence, listing and distribution. Our results
reveal that mushrooms are consumed episodically in Brazil, mostly by the urban population,
with challenges in estimating the most used species. Factors such as neophobia and mycophobia
can influence consumption by Brazilians. In addition social, economic, sensory and cultural
factors, health considerations and reduced meat consumption also influence the mushroom
consumption behavior. Although Pleurotus ostreatus, Lentinula edodes and Agaricus pisorus
are the most consumed species in the country, ethnomycological studies report the consumption
of wild mushrooms in traditional indigenous communities. According to data found, Brazil is
home to around 133 species of wild mushrooms safe for human consumption, some of which
can be cultivated sustainably using substrates derived from agricultural and urban waste,
offering highly nutritious foods rich in protein, fiber , low in fat, and with bioactive compounds,
vitamins and minerals. Our study emphasizes that edible mushrooms found and consumed in
Brazil are fundamental for the preservation of Brazilian biocultural heritage, contributing to
food and nutritional security and improving the quality of the diet.