Gürbüz, İsmail Bülent2024-09-262024-09-262019-03-010944-1344https://doi.org/10.1007/s11356-019-04292-1https://link.springer.com/article/10.1007/s11356-019-04292-1https://hdl.handle.net/11452/45317Mushroom'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=+1x1+2x2 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%).eninfo:eu-repo/semantics/closedAccessNutritional-valueProteinNongreen revolutionWild edible mushroomMeatNutritionHealthScience & technologyLife sciences & biomedicineEnvironmental sciencesArticle0004638246000567954795926810.1007/s11356-019-04292-11614-7499