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I think I remember study that compared the population in mushroom growing regions of Japan with other regions that didn't grow or eat as many mushrooms. I think they showed a similar result in cancer risk reduction, especially for the farming families with the highest consumption.

There are also studies that show the possible mechanisms behind the effect. One is PSK (used in Japan and originally isolated from shiitake) and another is turkey tail. Both are used to treat cancer by improving immune response in conjunction with other treatments.

I eat cooked mushrooms with nearly every dinner. Definitely don't have much in terms of raw foods and rarely eat salad.

You cook your own meals, which is unfortunately a huge step above many many people.

Could still mean you eat less red meat and/or processed meats for dinner? Also talking about populations and trends

Also probably spend more time outdoors/hiking