A randomised controlled study to investigate the cognitive, mood, metabolic and anti-inflammatory effects of chronic oyster mushroom intervention in healthy older adults

Authors: CHA, SARA - University Of Reading; BELL, LYNNE - University Of Reading; EASTWOOD, JESSICA - University Of Reading; Fisher, Derek; Shukitt Hale, Barbara; ZHANG, ZICHENG - King'S College; RODRIGUEZ-MATEOS, ANA - King'S College; WILLIAMS, CLAIRE - University Of Reading

Submitted to: Food & Function
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/18/2025
Publication Date: 6/22/2026
Citation: Cha, S., Bell, L., Eastwood, J., Fisher, D.R., Shukitt Hale, B., Zhang, Z., Rodriguez-Mateos, A., Williams, C.M. 2026. A randomised controlled study to investigate the cognitive, mood, metabolic and anti-inflammatory effects of chronic oyster mushroom intervention in healthy older adults. Food & Function. 17(12):5621–5633. https://doi.org/10.1039/d5fo04951b.
DOI: https://doi.org/10.1039/d5fo04951b

Interpretive Summary: Oyster mushrooms are a common edible mushroom, rich in compounds that may provide benefits to learning and memory. This study investigated cognition, mood, and inflammation in 80 healthy adults, aged 60-80, after consuming four portions per week of either oyster mushroom or placebo for 12 weeks. Results showed that the placebo group at 12 weeks showed decreased cognitive performance and increases in negative mood (i.e., more fear, sadness, shyness, and anxiety) compared to baseline. Conversely, participants in the mushroom group had improved memory, less anxiety, and reduced inflammation after 12 weeks, compared to baseline. At 12 weeks, the mushroom group showed increased memory performance and less negative mood than the placebo group. Overall, the group eating the oyster mushrooms maintained their mood and memory compared to placebo, alongside reducing markers of inflammation.

Technical Abstract: The Pleurotus ostreatus oyster species is a common edible mushroom, rich in ergothioneine, a bioactive that has previously shown preclinical benefits to cognition when administered in extract form. The OYSCOG study investigated the effects of a 12-week oyster mushroom intervention on cognition, mood, and serum markers in 80 healthy older adults aged 60-80 years. Participants consumed four portions per week of either oyster mushroom (OM) or placebo (PL). All measures were collected at baseline and 12-weeks post-intervention. EEG activity was recorded in a subset of participants (n=40) at rest and during a simple cognitive task. ANCOVA between baseline and 12-weeks revealed slower task switching reaction times, indicating decreased performance, in the PL group. Increases in negative mood, as indicated by PANAS-X ratings of fear, sadness and shyness and DASS-21 anxiety ratings, were similarly observed in the PL group. Conversely, DASS-21 anxiety ratings and RAVLT delayed word recall and delayed word recognition were improved for the OM group, while serum levels of inflammatory markers (cyclo-oxygenase and NADPH oxidase) were reduced. After 12-weeks supplementation, the OM group outperformed the PL group in RAVLT delayed word recall and delayed word recognition and displayed lower negative mood, as indicated by PANAS-X sadness, PANAS-X shyness and DASS-21 anxiety. Overall, the 12-week OM intervention, maintained mood and memory in older adults compared to PL, alongside reducing markers of inflammation.