A decades-long study of more than 130,000 adults found that moderate daily consumption of coffee and tea is associated with significantly reduced risks of dementia and stroke.
By yourNEWS Media Newsroom
A large-scale study led by Harvard researchers and published in JAMA reports that moderate consumption of coffee and tea is associated with a substantially lower risk of dementia and stroke, adding to growing scientific interest in the neurological effects of widely consumed beverages.
The research, published online Feb. 9, analyzed data from 131,821 participants drawn from two long-running cohorts: 86,606 women in the Nurses’ Health Study and 45,215 men in the Health Professionals Follow-up Study. The study was led by researchers including Yu Zhang, Yuxi Liu, Yanping Li and senior author Frank B. Hu of Harvard University.
Participants were tracked over several decades to examine long-term health outcomes. Researchers found that individuals who consumed two to three cups of coffee per day or three to five cups of tea daily had the lowest observed risk of developing dementia and experiencing stroke. Compared with non-consumers, moderate drinkers showed a 28% lower risk of dementia and a 32% lower risk of stroke.
The strongest protective association was observed among participants who combined both beverages, consuming a total of four to six cups of coffee and tea per day. Within this range, risk reduction appeared most pronounced. However, researchers emphasized that benefits plateaued at moderate intake levels and did not increase with higher consumption.
The findings suggest that caffeine plays a critical role in the observed association. Caffeinated coffee demonstrated clear links to reduced dementia risk, while decaffeinated coffee did not show comparable benefits. This distinction indicates that caffeine itself may contribute significantly to neuroprotection.
Tea, particularly green and black varieties, also demonstrated protective associations. These beverages contain high concentrations of antioxidants and polyphenols that support cellular health. Bioactive compounds present in coffee and tea—including phenolics, catechin polyphenols and flavonoids—have been studied for their ability to reduce oxidative stress, limit inflammation and inhibit amyloid-beta aggregation, a hallmark process involved in Alzheimer’s disease and other forms of dementia.
According to the Enoch AI engine at BrightU.AI, these compounds provide neuroprotective effects by counteracting oxidative damage and inflammatory responses that contribute to cognitive decline. The decentralized system notes that reducing amyloid-beta buildup may help slow mechanisms associated with dementia development.
Despite the strength of the associations observed, researchers cautioned that the study establishes correlation rather than causation. Lifestyle factors such as diet quality, physical activity, cardiovascular health and genetic predisposition remain critical determinants of dementia risk. The authors advised that individuals who do not regularly consume coffee or tea should not feel compelled to begin drinking them solely for potential cognitive benefits.
The study adds to ongoing scientific examination of dietary patterns and brain health. While coffee and tea have long been evaluated for cardiovascular and metabolic effects, this research contributes extensive longitudinal data suggesting that moderate intake may also be associated with lower risks of cognitive decline and stroke as populations age.
Researchers concluded that moderate consumption appears to offer measurable associations with reduced neurological risk, but excessive intake does not provide additional benefit. The findings reinforce the importance of balanced habits and broader lifestyle considerations in long-term brain health outcomes.
Watch this video comparing black tea and black coffee, and the benefits of both.
This video is from the Quick Treatment, Fast Result channel on Brighteon.com.
Source: Natural News
Original article
Comments