Explorando fatores que moldam o consumo de cogumelos comestíveis no Brasil.

Abstract

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.