Dr Nano CHENG Wai-yin, Member of Research Institute for Future Food (RiFood) and Research Assistant Professor in the Department of Food Science and Nutrition, was interviewed by RTHK’s radio programme “World in a Nutshell” regarding the impact of energy drinks and her team’s newly developed functional beverage.
During the interview, Dr Cheng explained that energy drinks generally contain higher levels of caffeine and sugar compared to coffee or tea. While caffeinated beverages may offer a temporary boost in alertness, prolonged consumption can lead to rebound fatigue or sleep disturbances. She noted that regular intake of high-caffeine drinks can result in increased tolerance, meaning that consumers require larger amounts of caffeine to experience the same stimulating effect, which poses potential health risks.
Dr Cheng advised consumers to choose low-caffeine alternatives, such as green tea or floral tea, or to consider functional beverages like “mushroom coffee”, a novel drink developed by her research team. This coffee beverage contains extracts from various mushrooms, including Ganoderma lucidum, Cordyceps sinensis and Hericium erinaceus, providing the natural energising effects of coffee while reducing the common side effects of caffeine, thus providing a healthier choice for consumers.
Online coverage:
RTHK - https://polyu.me/3WlvALr (26:09 - 35:44) (Chinese only)
| Research Units | Research Institute for Future Food |
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