Moderate habits of coffee and tea related to sharper thinking in seniors

In the last article published in Scientists have examined the relationship between different levels of tea and coffee consumption and long -term changes in the field of cognitive performance among older adults. Their results indicate that moderate consumption of coffee, as well as moderate to high tea intake, can be associated with a slower cognitive decline and that moderate consumption of coffee can be more beneficial than high intake.

Background

The cognitive inheritance, especially because of Alzheimer’s disease, is a serious problem of public health in aging populations. Identifying modifiable lifestyle factors that help maintain a cognitive function, therefore is critical. Coffee and tea, both commonly consumed drinks, contain compounds such as caffeine, flavonoids and other polyphenols that can promote brain health through anti -inflammatory and antioxidant mechanisms. The article notes that coffee also contains chlorogenic acids, while tea contains a theanine and specific flavonoids such as catechins.

Earlier meta -analyzes suggest mixed but promising results. One study showed that consuming up to 2.5 cups of coffee a day was associated with a lower risk of cognitive disorders, while in the case of tea a lineal compound was observed, where each additional daily cup was associated with a 11% reduction in risk.

Another meta -analysis suggested that the low consumption of coffee and green tea was protective against cognitive decline and dementia. However, people’s research on this subject has shown inconsistent results, probably due to differences in research design, variable variables and unclear dose-orbital relationship.

About the study

In this study, scientists analyzed data from 8,715 participants in Great Britain aged 60-85, who were free from dementia at the beginning and observed an average of 9.11 years. Participants were excluded if they had diseases or were on medicines that could affect cognitive health, such as Parkinson, depression, diabetes, hypertension or consumed more than 14 alcohol units per week.

The consumption of coffee and tea last year was reported and divided into three groups: never, moderate consumption (from one to three cups a day) or high consumption (more than four cups a day). The cognitive function was assessed by means of computerized measuring tests of fluid intelligence (ability to solve the problems of verbal and numerical reasoning), reaction time, numerical memory and steam match errors (visual memory test).

Demographic and genetic data, including socio -economic status, body mass indicator (BMI), ethnic origin, education, age, gender and Apolipoprotein E The genotype was registered and controlled in the analysis. Cognitive changes were evaluated by means of linear mixed models, at that time as a variable interaction. The data is corrected to key accompanying variables and corrected for many comparisons using the frequency of false discoveries (FDR). Cognitive variables have skewed to normality.

Participants were obliged to undergo at least two cognitive grades during the examination. By excluding reports of extreme drinking of drinks and controlling disruption factors, the study was aimed at isolating the influence of moderate and high coffee and tea consumption on cognitive aging.

Key arrangements

The study showed that daily consumption of coffee and tea predicted changes in cognitive performance over time, especially in liquid intelligence. Participants who reported that they never drink coffee or moderate consumption of coffee have experienced a slower decrease in fluid intelligence compared to the participation with high coffee consumption. These groups also showed a lower increase in steam matching errors, which indicates better behavior of visual memory over time. However, there were no significant connections between coffee consumption and reaction time or numerical memory.

In the case of tea, both moderate and high intake were associated with a slower decrease in liquid intelligence compared to those who never consumed tea. These relationships remained statistically important after correcting many comparisons. At the beginning, however, those who drank tea acted slightly worse in the task of liquid intelligence. The consumption of tea was not associated with changes in response time, steam fit or numerical memory during observation.

In general, moderate consumption of coffee and tea seemed to protect against some forms of cognitive inheritance in the elderly, especially in terms of reasoning and problem solving. However, high coffee intake (four or more cups a day) was associated with a faster decline.

Conclusions

This study showed that moderate coffee and moderate and high tea intake were associated with a slower decrease in liquid intelligence for almost a decade, which suggests potential cognitive benefits in old age. While the protective effects were more visible in the case of tea and moderate consumption of coffee, high coffee intake (four or more cups a day) was associated with worse results.

These discoveries comply with some previous studies, but it contrasts with research using global cognitive measures or shorter assessments.

Strengths include a large, well -characterized sample and long observation time. However, restrictions include the consumption of drinks (depending on the resembling prejudices), lack of data on medium life consumption or coffee preparation methods (such as vshafine vs. caffeine, brewing method or adding milk and sugar) or specific types of tea (e.g. black, green or white).

In addition, potential misleading factors such as stress or disturbance of sleep may not be fully taken into account.

Despite these restrictions, the results suggest that moderate consumption of coffee and tea can protect against age cognitive fall. Scientists speculate that caffeine can be a key factor, noting that the lower content of Tea caffeine can explain why the upper limit of favorable tea consumption has been observed in this study. Further randomized controlled tests are necessary to confirm the causal relationships and inform the guidelines.