Coffee and tea against the risk of dementia

Coffee and tea are among the most widely consumed beverages in the world. In addition to their social appeal and taste qualities, both beverages offer health benefits. A study examined these two beverages and their potential effects on dementia risk and cognition.

Coffee contains 𝐜𝐚𝐟𝐟𝐞𝐢𝐧𝐞, an active substance that 𝐛𝐨𝐨𝐬𝐭𝐬 𝐭𝐡𝐞 𝐧𝐞𝐫𝐯𝐨𝐮𝐬 𝐬𝐲𝐬𝐭𝐞𝐦. It also contains 𝐩𝐨𝐥𝐲𝐩𝐡𝐞𝐧𝐨𝐥𝐬, known to reduce inflammation and oxidative stress, and improve insulin sensitivity and digestive activity. Tea comes in 𝐝𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐭 𝐯𝐚𝐫𝐢𝐞𝐭𝐢𝐞𝐬 (green, black, white, rooibos, etc.). It also contains 𝐩𝐨𝐥𝐲𝐩𝐡𝐞𝐧𝐨𝐥𝐬, 𝐩𝐚𝐫𝐭𝐢𝐜𝐮𝐥𝐚𝐫𝐥𝐲 𝐠𝐫𝐞𝐞𝐧 𝐭𝐞𝐚. Its main active substance is 𝐭𝐡𝐞𝐢𝐧𝐞, which has a similar effect to caffeine. A recent study published in 𝐽𝐴𝑀𝐴 looked at the link between 𝐥𝐨𝐧𝐠-𝐭𝐞𝐫𝐦 𝐭𝐞𝐚 𝐚𝐧𝐝 𝐜𝐨𝐟𝐟𝐞𝐞 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐭𝐡𝐞 𝐫𝐢𝐬𝐤 𝐨𝐟 𝐝𝐞𝐦𝐞𝐧𝐭𝐢𝐚 𝐚𝐧𝐝 𝐜𝐨𝐠𝐧𝐢𝐭𝐢𝐨𝐧.

The main strength of this study is the 𝐧𝐮𝐦𝐛𝐞𝐫 𝐨𝐟 𝐩𝐚𝐫𝐭𝐢𝐜𝐢𝐩𝐚𝐧𝐭𝐬 included in two prospective cohorts (a total of 131,821 individuals) and the 𝐝𝐮𝐫𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐟𝐨𝐥𝐥𝐨𝐰-𝐮𝐩, which was up to 43 years. A total of 11,033 cases of dementia were reported. 𝐇𝐢𝐠𝐡𝐞𝐫 𝐜𝐨𝐟𝐟𝐞𝐞 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 was associated with a 𝐫𝐞𝐝𝐮𝐜𝐞𝐝 𝐫𝐢𝐬𝐤 𝐨𝐟 𝐝𝐞𝐦𝐞𝐧𝐭𝐢𝐚 and a lower prevalence of subjective cognitive decline. Tea consumption 𝐬𝐡𝐨𝐰𝐞𝐝 𝐬𝐢𝐦𝐢𝐥𝐚𝐫 𝐫𝐞𝐬𝐮𝐥𝐭𝐬, while decaffeinated coffee had no particular benefit in terms of dementia risk or cognitive decline.

What are the 𝐨𝐩𝐭𝐢𝐦𝐚𝐥 𝐝𝐨𝐬𝐞𝐬 for these two beverages? The article indicated that 𝐭𝐰𝐨 𝐨𝐫 𝐭𝐡𝐫𝐞𝐞 𝐜𝐮𝐩𝐬 𝐨𝐟 𝐜𝐨𝐟𝐟𝐞𝐞 and 𝐨𝐧𝐞 𝐨𝐫 𝐭𝐰𝐨 𝐜𝐮𝐩𝐬 𝐨𝐟 𝐭𝐞𝐚 per day were the doses most associated with improved cognition.