Four-decade research tracking more than 130,000 individuals shows reduced dementia rates among moderate caffeine consumers.
By yourNEWS Media Newsroom
A large-scale, decades-long study has found that moderate consumption of caffeinated coffee or tea is associated with a reduced risk of developing dementia, based on data collected over a 43-year period.
The research, published in the Journal of the American Medical Association, analyzed more than 130,000 participants and reported that individuals who consumed moderate amounts—typically two to three cups of coffee or one to two cups of tea daily—had an 18 percent lower risk of dementia compared to those who rarely consumed these beverages.
The study drew from two long-running datasets: the Nurses’ Health Study and the Health Professionals Follow-Up Study. Researchers tracked dietary patterns, cognitive performance, and dementia diagnoses across 131,821 participants, among whom 11,033 cases of dementia were recorded during the observation period.
Participants who regularly consumed caffeinated coffee showed lower rates of cognitive decline and performed better on certain cognitive assessments. Similar patterns were observed among tea drinkers. Researchers noted that the strongest association occurred at moderate intake levels, with higher consumption showing no additional measurable benefit.
The findings remained consistent even among individuals with a genetic predisposition to dementia, suggesting that caffeine may play a role in the observed effects. Decaffeinated coffee did not demonstrate the same association, reinforcing the potential importance of caffeine-related mechanisms.
Senior author Daniel Wang, affiliated with Mass General Brigham and Harvard Medical School, described coffee as a “promising dietary intervention” while emphasizing that its role is limited within the broader context of cognitive health.
Lead author Yu Zhang said the relationship between caffeine intake and reduced dementia risk appeared consistent across groups with varying levels of genetic risk.
Researchers indicated that caffeine may influence brain function through pathways involving adenosine receptors, which are associated with neuronal activity and protection. Coffee and tea also contain polyphenols and other compounds that may contribute to reduced inflammation and cellular stress.
The study’s authors noted that the results show an association rather than a direct causal relationship. However, the extended duration of the research provided a more comprehensive dataset than many previous studies with shorter timelines.
The findings contribute to ongoing research examining how dietary and lifestyle factors may influence long-term cognitive health. Current treatments for dementia remain limited, leading researchers to explore preventative strategies that can be implemented earlier in life.
The study highlights moderate consumption of coffee and tea as one factor associated with lower dementia risk, while emphasizing that cognitive health outcomes are influenced by multiple variables over time.
Source: Natural News
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