Higher Coffee Consumption Prevents Development of Alzheimer’s Disease: Study


The results of this research were published in the “Frontiers in Aging Neuroscience Journal”.
As part of the Australian Imaging, Biomarkers and Lifestyle Study of Aging, researchers at Edith Cowan University (ECU) studied whether coffee consumption affected the rate of cognitive decline of more than 200 Australians over a decade.
Lead researcher Dr Samantha Gardener said the results showed an association between coffee and several important markers linked to Alzheimer’s disease.
“We found that participants without memory impairment and with higher coffee consumption at the start of the study had a lower risk of transitioning to mild cognitive impairment – which often precedes Alzheimer’s disease – or develop Alzheimer’s disease during the study, ”she said. .
Drinking more coffee has shown positive results in certain areas of cognitive function, particularly executive function which includes planning, self-control and attention.
Higher coffee consumption also appears to be linked to slowing the buildup of amyloid protein in the brain, a key factor in the development of Alzheimer’s disease.
Dr Gardener said that while more research is needed, the study was encouraging because it indicated that drinking coffee could be an easy way to delay the onset of Alzheimer’s disease.
“It’s a simple thing that people can change,” she said.
It could be particularly useful for people at risk for cognitive decline but who have not developed any symptoms.
“We might be able to develop clear guidelines that middle-aged people can follow and hopefully that might have a lasting effect afterwards,” she said.
If you only allowed yourself one cup of coffee per day, the study indicated that you might be better off indulging yourself in an extra cup, although a maximum number of cups per day providing no beneficial effect. could not be established from current data. to study.
“If the average cup of home-made coffee is 240g, switching to two cups a day could potentially reduce cognitive decline by 8% after 18 months,” said Dr. Gardener.
“He could also see a 5% decrease in amyloid accumulation in the brain over the same period,” she added.
In Alzheimer’s disease, amyloid clumps together to form toxic plaques in the brain.
The study could not differentiate caffeinated coffee from decaffeinated coffee, nor the benefits or consequences of its method of preparation (method of brewing, presence of milk and / or sugar, etc.).
Dr Gardener said the relationship between coffee and brain function was worth investigating.
“We need to assess whether coffee consumption could one day be recommended as a lifestyle factor aimed at delaying the onset of Alzheimer’s disease,” she said.
Researchers have yet to determine precisely which constituents in coffee are responsible for its apparently positive effects on brain health.
Although caffeine has been linked to the results, preliminary research has shown that it may not be the only contributor to the potential delay in Alzheimer’s disease.
“Raw caffeine” is the by-product of the decaffeination of coffee and has also been shown to be effective in partially preventing memory impairment in mice, while other components of coffee such as cafestol, kahweol and eicosanoyl-5-hydroxytryptamide have also been observed to affect cognitive impairment in animals in various studies, ”she said. (ANI)
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