Oyster mushrooms (Pleurotus ostreatus) have been studied for their potential lipid-lowering properties, including effects on triglyceride levels. Several preclinical and clinical studies provide scientific evidence supporting this use. For instance, research published in peer-reviewed journals has shown that consumption of oyster mushrooms can lead to significant reductions in serum triglycerides, total cholesterol, and low-density lipoprotein (LDL) cholesterol in both animal models and humans. The proposed mechanisms include the presence of compounds such as β-glucans, lovastatin (a natural statin), dietary fiber, and antioxidants, which may inhibit cholesterol biosynthesis and improve lipid metabolism.

A notable clinical trial (Jayakumar et al., 2011, Clinical Nutrition) found that hyperlipidemic subjects who consumed oyster mushrooms daily for eight weeks experienced significant decreases in triglyceride and cholesterol levels compared to controls. Other studies suggest that the supplementation of oyster mushroom powder or extracts can improve lipid profiles in diabetic and obese individuals. However, the sample sizes in these studies are often small, and longer-term, large-scale trials are still needed.

While oyster mushrooms are not a substitute for medical therapy in hypertriglyceridemia, existing scientific evidence supports their adjunctive use as part of a healthy diet for managing elevated triglyceride levels. Thus, the evidence base is moderate (rated 3/5), with more research needed to establish standardized dosing and long-term safety.