Mushroom’s biological content has a positive effect on human welfare which is called “nongreen revolution”. It has an economic and social component that provides long-term food nutrition, environmental conservation, and regeneration of valuable resources. This article provides evidence that mushrooms can be a healthy food alternative to meat. In this study, analyzed data was collected from Marmara region of Turkey using a survey method. A survey questionnaire was prepared and distributed to a total sample size of 408 participants. Linear regression model y = α + β1×1+β2×2 was administered to determine the relationship of the variables. Secondary data were also used for the literature of the study. The study revealed that the consumption of mushroom accounts for 13.2% of the consumption of meat at the time of mushroom collection period. Consequently, it showed also that for every 1% increase in consumption of two species of mushrooms (Lactarius semisanguifluus and Macrolepiota procera var.) meat consumption decreases (−4.39, −2.97%).

Wild edible mushrooms are rich in nutritions and popular among people, but wild edible mushrooms easily accumulate potentially harmful trace elements, and excessive intake will harm health. The aim of this study was to investigate the potential health hazards of long-term intake of wild edible mushrooms in Yunnan Province, China. The concentrations of trace element (As, Cd, Cr, Cu, Hg, Pb, Ni, and Zn) in 19 species of wild edible mushrooms in Yunnan Province were determined by inductively coupled plasma mass spectrometry (ICP-MS). Further processing of the data, the potential health risk assessments of consumers were evaluated by the target hazard quotient (THQ), hazard index (HI), and incremental lifetime cancer risk (ILCR), respectively. Results showed that concentrations of trace element in wild edible mushrooms decreased in the order of Zn > Cu > As > Ni > Cr > Cd > Pb > Hg. Compared with the maximum standard by the WHO/China, the averages of As, Cd, Cr, Hg, and Zn were significantly greater than the standard. Among the tested wild edible mushrooms, HI values of Leccinum crocipodium, Thelephora ganbajun, Lactarius luteolus, Tricholoma matsutake, and Polyporus ellisii were more than 1. Thus, Leccinum crocipodium, Thelephora ganbajun, Lactarius luteolus, Tricholoma matsutake, and Polyporus ellisii are the main sources of risk. The value of THQ in ascending order was as follows: Pb (0.11) < Cd (0.75) < As (4.27) < Hg (6.87). Thus, Hg are the primary sources of health risk in the wild edible mushrooms in Yunnan Province. ILCR₍Aₛ₎ values of Thelephora ganbajun, Tricholoma matsutake, Laccaria amethystea, and Polyporus ellisii were more than 10⁻⁴, these four samples are the primary sources of health risk. The mean values of ILCR for As in wild mushroom were 1.01 × 10⁻⁴. The results suggest that there was potential health risk to the consumer associated with the long-term consumption of wild edible mushrooms collected from Yunnan Province. We propose that the concentrations of trace element should be periodically monitored in wild edible mushrooms.