Mushroom coffee has become a trending topic on social media, with influencers touting its ability to provide calm, long-lasting energy, and sharp focus. But does this fungi-infused beverage live up to the hype? Nutrition experts offer a balanced view of what mushroom coffee is, its potential benefits, and its limitations.
Mushroom coffee is typically a blend of ground coffee and dried powders or extracts from adaptogenic mushrooms, such as lion's mane, reishi, chaga, and cordyceps. These are not the common culinary mushrooms like portobello or shiitake, nor are they psychedelic varieties. According to Keith Ayoob, a registered dietitian-nutritionist and associate professor emeritus at the Albert Einstein College of Medicine, these mushrooms are classified as adaptogens, which may help the body better respond to stress and fatigue. Each type is associated with specific purported benefits: lion's mane is explored for cognitive function, reishi for immune regulation, cordyceps for energy, and chaga for its antioxidant content.
Scientific research on mushroom coffee itself is limited, but studies on medicinal mushrooms—used in traditional Chinese medicine—offer some insights. A 2023 review in the journalMoleculesfound that bioactive compounds in mushrooms like lion's mane, reishi, chaga, and cordyceps have demonstrated anticancer, antioxidant, antidiabetic, and immune-modulating effects in laboratory and preclinical research. However, it remains unclear whether these effects translate into meaningful benefits for humans. Wendy Bazilian, a registered dietitian in San Diego, notes that much of the research comes from lab or animal studies, or from human trials using controlled doses that may differ from what is found in a typical cup of mushroom coffee.
Compared to regular coffee, mushroom coffee offers a different experience. It has an earthy or umami flavor, distinct from both sautéed mushrooms and traditional coffee. Because it contains about half the caffeine of regular coffee, it may produce less of a jittery feeling and be gentler on the stomach, says Dawn Jackson Blatner, a registered dietitian-nutritionist in Chicago. The lower caffeine content also reduces the spike-and-crash pattern often associated with coffee consumption.
Despite these potential advantages, mushroom coffee has notable drawbacks. The price is a significant factor, as it tends to be considerably more expensive than many bagged coffees. Keith Ayoob points out that the more exotic the mushroom, the higher the cost. Quality control is another concern, as mushrooms can absorb compounds from their environment. Toby Amidor, a registered dietitian in New York, advises consumers to look for products tested for contaminants like lead, arsenic, and mercury. Additionally, medicinal mushrooms may interact with prescription medications; for example, reishi can interact with blood thinners, and chaga is high in oxalates, which could pose a risk for individuals prone to kidney stones.
For those considering trying mushroom coffee, experts emphasize that it is not a magic bullet. Dawn Jackson Blatner suggests that if you enjoy coffee and want less caffeine along with potential mushroom benefits, it could be worth trying. However, if you are satisfied with your current coffee habit, there is no compelling reason to switch. Regular coffee is one of the most well-studied beverages, consistently associated with reduced risks of type 2 diabetes, liver disease, and overall mortality. Mushroom coffee, by contrast, lacks that depth of evidence.
In summary, mushroom coffee offers a lower-caffeine alternative with potential adaptogenic benefits, but consumers should weigh the higher cost, quality concerns, and limited scientific backing. As with any dietary change, consulting a healthcare provider is advisable, especially for those on medication or with specific health conditions.