Extreme levels of mycophilia documented in Mazovia, a region of Poland

Kotowski, Marcin; Pietras, Marcin; Łuczaj, Łukasz

doi:10.1186/s13002-019-0291-6

Cited by 43 publications

(24 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mushrooms form an important part of the diet in many world regions [22][23][24][25]. Historically, various species have been collected from the wild, although the development of modern fungi-culture techniques have allowed them to be produced under controlled conditions and in large quantities that can be distributed worldwide.…”

Section: Discussionmentioning

confidence: 99%

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Mleczek

Budka

Siwulski

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

The multi-elemental composition of 4 edible wild-growing mushroom species that commonly occur in Polish forests was compared to 13 cultivated mushroom species available in trade. A considerable variation in the macroelements content was revealed with cultivated species containing higher amounts of macroelements. The mean content of B, Co, Cr, Fe, Pb, Pr, Pt, Sb, Sm, Sr, Te, and Tm was higher in cultivated mushroom species, while the opposite was noted for Ba, Cd, Cu, Hg, La, Mo, Sc, and Zn. Selected cultivated forms exhibited increased content of Al (F. velutipes), As (H. marmoreus, F. velutipes), Ni (P. ostreatus, A. polytricha, H. marmoreus), and Pb (P. ostreatus, A. polytricha, F. velupites, and L. edodes). Wild-growing species, B. boletus, I. badia, and S. bovinus contained high Hg levels, close to or exceeding tolerable intakes. Compared to cultivated mushrooms, they also generally revealed a significantly increased content of Al (with the highest content in B. edulis and I. badia), As and Cd (with the highest content in B. edulis and S. bovinus in both cases). In turn, the cultivated mushrooms were characterized by a higher content of Ni (particularly in A. bisporus) and Pb (with the highest content in P. eryngii). The exposure risks may, however, differ between wild and cultivated mushrooms since the former are consumed seasonally (although in some regions at a high level), while the latter are available throughout the year. Both cultivated and wild-growing mushrooms were found to be a poor source of Ca and Mg, and only a supplemental source of K, Cu, Fe, and Zn in the human diet. These results suggest that mushrooms collected from the wild or cultivated, should be consumed sparingly. The study advocates for more strict monitoring measures of the content of toxic metals/metalloids in mushrooms distributed as food, preferentially through the establishment of maximum allowance levels not limited only to a few elements and mushroom species.

show abstract

Section: Discussionmentioning

confidence: 99%

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Mleczek

Budka

Siwulski

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…In general, we can appreciate that there are scarce ethnomycological studies that incorporate molecular techniques in the process of taxonomic identification of the specimens that people collect in the field, but when they are used, it is possible to characterize a very high number of species, regardless of the degree of mycophilia of the community or region in question (e.g. Kotowski 2019).…”

Section: Recognized Edible Mushrooms and Their Namesmentioning

confidence: 99%

“…While frequency of mention is an indicator of cultural significance that is often used (Garibay-Orijel et al 2006;Kotowski et al 2019;Montoya et al 2012), not all of the species recognized as edible are consumed by people in reality. In total, considering the seven visited communities, the interviewees consume 25 taxa.…”

Section: Edible Mushrooms With High Cultural Significance: Frequencymentioning

confidence: 99%

Highly cultural significant edible and toxic mushrooms among the Tseltal from the Highlands of Chiapas, Mexico

Ruán-Soto¹

2020

Ethnobio Conserv

View full text Add to dashboard Cite

The concept of cultural significance and its quantitative evaluation are useful to recognize which mushroom species (both edible and toxic) are the most relevant within a specific community. This work lists the most culturally significant edible and toxic species for the Tseltal groups in the Highlands of Chiapas. It also evaluates whether the composition and significance of these are dissimilar between the different Tseltal communities, proving the hypothesis that the edible and toxic species are not the same nor do they have the same level of significance in different settlements. One hundred and ninetythree interviews were carried out with Tseltal participants regarding edible and toxic mushrooms. The information was analyzed both qualitatively and quantitatively, using multivariate methods. People recognized 25 edible taxa whose names differ across the seven communities. The most frequently mentioned and consumed taxa are Amanita complex. caesarea, Cantharellus complex. cibarius and Agaricus spp. The classification analysis based on the relative frequency of mention for edible species shows a variation pattern explained by the geographic, cultural and linguistic variation between Tseltal groups. For toxic mushrooms, people recognized and assigned names to 17 taxa. Only 17% of the interviewees assign at least one name to these species. The results show that Tseltal peoples from the Highlands of Chiapas are highly mycophilic. Furthermore, clear differences within the seven Tseltal groups are clear, not only with regards to lexical variations, but also regarding the number of known species, the species that are known and their degree of significance.

show abstract

“…In contrast to Sweden (and the other Nordic countries), the people of Poland, who live south of the Baltic Sea, place a high cultural importance on fungi. Poland can be characterized as a mycophilous society, like Belarus, Russia, Ukraine [8, 42, 106], and most other eastern European (especially Slavic-speaking) countries [43] . Recently, scholars have identified a very high level of traditional knowledge about fungi in Poland’s Mazovia region [106].…”

Section: Resultsmentioning

confidence: 99%

Mushroom hunting and consumption in twenty-first century post-industrial Sweden

Svanberg

Lindh

2019

J Ethnobiology Ethnomedicine

View full text Add to dashboard Cite

Background The pre-industrial diet of the Swedish peasantry did not include mushrooms. In the 1830s, some academic mycologists started information campaigns to teach people about edible mushrooms. This propaganda met with sturdy resistance from rural people. Even at the beginning of the last century, mushrooms were still only being occasionally eaten, and mostly by the gentry. During the twentieth century, the Swedish urban middle class accepted mushrooms as food and were closely followed by the working-class people. A few individuals became connoisseurs, but most people limited themselves to one or two taxa. The chanterelle, Cantharellus cibarius Fr., was (and still is) the most popular species. It was easy to recognize, and if it was a good mushroom season and the mushroomer was industrious, considerable amounts could be harvested and preserved or, from the late 1950s, put in the freezer. The aim of this study is to review the historical background of the changes in attitude towards edible mushrooms and to record today’s thriving interest in mushrooming in Sweden. Methods A questionnaire was sent in October and November 2017 to record contemporary interest in and consumption of mushrooms in Sweden. In total, 100 questionnaires were returned. The qualitative analysis includes data extracted from participant and non-participant observations, including observations on activities related to mushroom foraging posted on social media platforms, revealed through open-ended interviews and in written sources. With the help of historical sources, including earlier studies and ethnographical data collections, a diachronic analysis is given to describe the changes over time. Results and discussion During the last 100 to 140 years, Sweden has changed from a mycophobic to a mycophilic society with a passionate interest in the utilization of wild mushrooms. In the late twentieth century, various social institutions connected with mushroom hunting evolved. Evening classes, study circles, clubs, exhibitions, consultants, and a wide array of handbooks promoted this interest. In the early twenty-first century, mushrooming has become widely accepted, especially among the middle class, but also among Swedes in general. The so-called hipster-generation, born in the 1990s, harvests mushrooms due to their interest in producing their own food. This group often uses social media to identify edible species. Most people who go mushrooming gather only a few species. There are, however, some dedicated individuals who have become hobby specialists and who know a wide diversity of taxa. A few study participants reported that they were afraid of not being able to distinguish between poisonous fungi species and edible ones and therefore refrain from picking any wild mushrooms at all. However, they still consume cultivated mushrooms, such as Agaricus bisporus (J.E. Lange) Imbach, bought in grocery stores or served in ...

show abstract

Extreme levels of mycophilia documented in Mazovia, a region of Poland

Cited by 43 publications

References 29 publications

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Highly cultural significant edible and toxic mushrooms among the Tseltal from the Highlands of Chiapas, Mexico

Mushroom hunting and consumption in twenty-first century post-industrial Sweden

Contact Info

Product

Resources

About