Daily caffeine intake may help reduce dementia risk, study finds
Coffee and Tea Intake, Dementia Risk, and Cognitive Function | Lifestyle Behaviors | JAMA | JAMA Network
https://jamanetwork.com/journals/jama/article-abstract/2844764
Consuming 2-3 cups of coffee daily associated with lower dementia risk, better cognitive function | EurekAlert!
https://www.eurekalert.org/news-releases/1115330
Daily Caffeine Could Reduce Your Risk of Developing Dementia, Study Shows : ScienceAlert
https://www.sciencealert.com/daily-caffeine-could-reduce-your-risk-of-developing-dementia-study-shows
A research team from Massachusetts General Hospital Brigham Medical Center and the Broad Institute of MIT and Harvard analyzed data from 86,606 women collected in the Nurses' Health Study and 45,215 men collected in the Health Professionals Follow-Up Study.
Both studies began collecting data in the 1980s and followed participants for up to 43 years. Caffeine intake was assessed based on questionnaires administered every two to four years. Participants also reported changes in memory, attention, and other cognitive abilities. Approximately 17,000 participants also completed multiple cognitive tests over the phone.
The data showed that 11,033 of the 131,821 participants developed dementia during the follow-up period, and those who consumed the most caffeine had an 18% lower risk of developing dementia compared with those who consumed little or no caffeine.
The graph below shows the risk of developing dementia on the vertical axis and the amount of caffeinated coffee consumed per day (cups) on the horizontal axis. The effect on cognitive function was most pronounced in those who consumed 2-3 cups of caffeinated coffee per day and 1-2 cups of black tea per day. The effect remained stable with increasing caffeine intake, indicating no adverse effects.
The prevalence of cognitive decline was slightly lower among caffeinated coffee drinkers (7.8%) compared with 9.5% among non-coffee drinkers, and some subjects reported slightly better scores on objective cognitive tests.
A similar effect was observed in subjects with high tea intake, but not in subjects who consumed decaffeinated coffee, suggesting that caffeine may be the active factor producing the neuroprotective effect, although further research is needed to identify the exact factors and mechanisms.
'We compared people with different genetic predispositions to dementia, but still saw similar results,' said lead author Yu Chang, a doctoral student at the Harvard School of Public Health. 'This suggests that coffee and caffeine are likely equally beneficial for people with a high and low genetic risk of developing dementia.'
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