NEW long-term data indicate that increased consumption of caffeinated coffee and tea is linked to a lower risk of dementia and modestly improved cognitive performance. Decaffeinated coffee, however, showed no such protective effect.
This finding emerges from an extensive prospective cohort study tracking over 130,000 individuals for up to four decades. Researchers examined data from the Nurses’ Health Study and the Health Professionals Follow-up Study, encompassing dietary and health information from 131,821 participants initially free of dementia, Parkinson's disease, and cancer.
Over a median follow-up of nearly 37 years, 11,033 cases of dementia were identified. After accounting for potential confounding factors, a higher intake of caffeinated coffee was significantly associated with a reduced dementia risk. Individuals consuming the most caffeinated coffee had an 18% lower risk compared to those consuming the least.
Furthermore, greater caffeinated coffee consumption correlated with a lower prevalence of subjective cognitive decline. In one cohort, increased coffee intake was linked to slightly better performance on objective cognitive tests.
Tea intake demonstrated similar inverse associations with dementia risk and subjective cognitive decline. The most significant benefits appeared with moderate consumption, roughly two to three cups of caffeinated coffee or one to two cups of tea daily.
While the study cannot definitively establish causality, its extensive follow-up and repeated dietary assessments bolster the findings' credibility. The research contributes to the ongoing discussion on dietary influences in cognitive aging and dementia prevention. Authors suggest that moderate daily intake of caffeinated coffee or tea may be part of a lifestyle conducive to healthier cognitive aging.