A new review of mushroom research suggests that people with chronic kidney disease (a condition where kidneys don’t work as well as they should) might benefit from eating more mushrooms. Unlike most plant-based foods, mushrooms contain special nutrients and compounds that fight inflammation and damage in the body. They’re also packed with vitamin D, selenium, and protein—all things kidney patients need. The research shows that mushrooms could be an easy, tasty way to boost the nutritional value of a kidney-friendly diet, something current dietary guidelines don’t emphasize enough.

The Quick Take

  • What they studied: Whether eating mushrooms could help people with chronic kidney disease (CKD) get better nutrition and reduce inflammation in their bodies
  • Who participated: This wasn’t a study with human participants. Instead, researchers reviewed and summarized all the scientific studies about mushrooms and kidney health published in the last 10 years
  • Key finding: Mushrooms contain unique nutrients and protective compounds that aren’t found in other plant foods, and they appear to be particularly helpful for people managing kidney disease because they’re high in antioxidants and anti-inflammatory substances while being low in phosphorus (a mineral kidney patients need to limit)
  • What it means for you: If you have kidney disease, adding mushrooms to your diet might help you get important nutrients while keeping phosphorus levels in check. However, talk to your doctor or kidney specialist before making major diet changes, as individual needs vary

The Research Details

This research is a literature review, which means scientists read and analyzed dozens of scientific studies about mushrooms that were already published. They looked for information about what nutrients mushrooms contain and how those nutrients might help people with kidney disease. The researchers focused on studies from the past 10 years to get the most recent information.

The review examined both regular edible mushrooms you can buy at the grocery store and newer mushroom products made from mushroom proteins. The scientists were looking for patterns in the research—basically, asking: ‘What do all these studies tell us about mushrooms and kidney health?’

This type of research is useful because it brings together lots of information in one place, but it doesn’t involve testing mushrooms on actual patients. Instead, it summarizes what other scientists have already discovered.

A literature review is important for this topic because kidney disease is complex, and doctors need to understand all the ways different foods might help or hurt. By gathering all the mushroom research together, scientists can show doctors and patients something they might have missed: mushrooms could be a valuable part of a kidney-friendly diet. This type of review helps identify gaps in current dietary guidelines—in this case, the fact that mushrooms aren’t emphasized enough for kidney patients.

This review was published in a respected kidney health journal, which is a good sign. However, because it’s a review rather than a new study with patients, the strength of the evidence depends on the quality of the studies it analyzed. The review focused on recent research (past 10 years), which means the information is current. Readers should know that while the research on mushroom nutrients is solid, more studies directly testing mushrooms in kidney patients would make the recommendations stronger.

What the Results Show

The research shows that mushrooms contain several nutrients that are particularly valuable for people with kidney disease. First, mushrooms are rich in antioxidants and anti-inflammatory compounds—these are substances that protect your cells from damage and reduce swelling in your body. Second, mushrooms provide vitamin D and selenium, two nutrients that kidney patients often don’t get enough of. Third, mushrooms contain a rare compound called ergothioneine that isn’t found in many other foods.

One of the biggest advantages for kidney patients is that mushrooms provide complete protein (meaning they have all the amino acids your body needs) while being low in phosphorus. Phosphorus is a mineral that people with kidney disease need to limit because damaged kidneys can’t filter it out properly. Most plant proteins are high in phosphorus, but mushrooms are different—the phosphorus in mushrooms is bound up in a form called phytate, which your body can’t absorb as easily.

The research also found that mushrooms have a low PRAL score, which is a measure of how much acid a food creates in your body. This matters for kidney patients because their bodies struggle to balance acid levels. Additionally, mushrooms can be used to create new protein products that might be even more beneficial than whole mushrooms.

Beyond the main nutrients, the review found that mushrooms contain various bioactive compounds—special substances that do more than just provide basic nutrition. These compounds appear to work together to reduce inflammation throughout the body, which is important because chronic inflammation is a problem in kidney disease. The research suggests that adding mushrooms to a plant-based diet could boost the anti-inflammatory benefits beyond what plants alone provide. Some studies also suggest mushrooms might help with blood pressure and cholesterol levels, though more research is needed to confirm this in kidney patients specifically.

Current dietary guidelines for kidney disease focus on eating more plant-based proteins to replace meat, which is good advice. However, these guidelines don’t specifically mention mushrooms as a special category of plant food. This review argues that mushrooms deserve more attention because they’re different from other plant foods in important ways—they have better protein quality, lower phosphorus availability, and unique protective compounds. The research suggests that mushrooms fill a gap that current guidelines miss, making them an underutilized tool for kidney patients.

This review has several important limitations. First, it’s based on existing research rather than new studies with kidney patients, so we don’t have direct evidence that eating mushrooms actually improves outcomes in people with CKD. Second, most of the research reviewed was done in laboratory settings or with animals, not humans. Third, the review doesn’t specify exactly how much mushroom people should eat or which types are best for kidney disease. Fourth, individual kidney patients have different needs depending on how advanced their disease is, so what works for one person might not work for another. Finally, the review doesn’t address potential interactions between mushrooms and kidney medications.

The Bottom Line

Based on this research, kidney patients might benefit from adding mushrooms to their diet as part of a plant-based eating pattern. However, the confidence level is moderate because we need more direct studies in actual kidney patients. The recommendation is to discuss mushroom consumption with your nephrologist (kidney doctor) or renal dietitian before making changes, as they can advise on appropriate amounts based on your specific kidney function and lab values. Start with small amounts and monitor how you feel.

This research is most relevant for people with chronic kidney disease who are looking for plant-based protein options. It’s also interesting for people at risk of kidney disease (like those with diabetes or high blood pressure) who want to eat preventively. Kidney specialists and renal dietitians should pay attention because it highlights a food they might not be emphasizing enough. People without kidney disease don’t need to change their diet based on this research, though mushrooms are healthy for everyone. People with advanced kidney disease (stages 4-5) should be especially careful to check with their doctor, as their dietary restrictions are stricter.

If you start eating mushrooms regularly, you probably won’t notice dramatic changes overnight. Anti-inflammatory effects typically take weeks to months to become noticeable. You might feel better, have more energy, or see improvements in lab values (like inflammation markers) after 2-3 months of consistent consumption. However, the main benefit is long-term—eating mushrooms regularly as part of a kidney-friendly diet may help slow kidney disease progression over months and years. Don’t expect immediate results, but think of it as a long-term investment in your kidney health.

Want to Apply This Research?

  • Track daily mushroom servings (aim for 1-2 servings per day) and note the type of mushroom consumed. Also track any kidney-related lab values (phosphorus, potassium, creatinine) at your regular doctor visits to see if dietary changes correlate with improvements
  • Add one mushroom-based meal to your weekly routine—such as mushroom soup, grilled mushrooms as a side dish, or mushrooms in a stir-fry. Use the app to set a weekly reminder and log when you’ve completed this goal. Gradually increase frequency as you become comfortable with preparation
  • Use the app to log mushroom intake weekly and create a simple chart showing your consumption over time. Set monthly check-in reminders to reflect on how you’re feeling and to prepare questions for your next kidney doctor appointment about whether mushrooms are helping your specific situation

This research is a review of existing studies, not a clinical trial with patients. While mushrooms appear to have nutritional benefits for kidney disease, individual needs vary greatly depending on kidney function stage, medications, and other health conditions. Do not change your diet or start eating mushrooms regularly without first consulting your nephrologist or renal dietitian. Some people with advanced kidney disease may need to limit mushroom intake due to potassium content. This information is educational and should not replace personalized medical advice from your healthcare team.