A groundbreaking new study has explored the potential connection between drinking coffee or tea and a reduced risk of developing dementia. Conducted by researchers at Ningxia Medical University in China, the findings shed light on why previous results in this area have been inconclusive. Specifically, the study suggests that coffee or tea consumption may lower dementia risk, particularly for individuals with high blood pressure.
The observational study examined health data from more than 450,000 participants in the UK Biobank, with an average follow-up period of 15 years. The researchers found that individuals with high blood pressure (hypertension) who drank specific amounts of coffee or tea were less likely to develop dementia.
Among coffee drinkers with hypertension, those who consumed between one-half to one cup per day had the lowest risk of dementia. On the other hand, people who drank six or more cups daily were at the highest risk. For tea drinkers with high blood pressure, the optimal amount seemed to be four to five cups per day. Interestingly, those who drank no tea at all had the highest risk of all-cause dementia.
Medical scientist Bo Wang and his colleagues specifically focused on participants with hypertension because high blood pressure is known to accelerate cognitive aging and increase the likelihood of dementia. According to the researchers, the association between coffee or tea consumption and dementia risk was much stronger in individuals with hypertension compared to those without.
While the study presents promising results, the researchers emphasize that it is observational, meaning the findings are based on correlations rather than definitive cause-and-effect relationships. Further research is needed to better understand the effects of coffee and tea on the brain.
One of the more intriguing findings was the impact of coffee type. Ground coffee, which contains higher caffeine levels than decaffeinated coffee, was linked to the lowest risk of dementia. The researchers suggest that caffeine content may play a crucial role, as ground coffee typically has more caffeine than instant or decaffeinated varieties.
Both coffee and tea contain bioactive compounds with potential health benefits, including anti-inflammatory and antioxidant properties. These beverages have been associated with a reduced risk of cardiometabolic diseases like hypertension and diabetes, which are linked to a higher chance of developing dementia. The study’s authors hypothesize that these benefits may slow the progression of vascular inflammation and blood-brain barrier deterioration, possibly delaying the onset of Alzheimer’s disease.
Although many questions remain unanswered, the study adds to the growing body of evidence suggesting that moderate coffee and tea consumption may offer some protection against dementia. The results, published in Scientific Reports, are already attracting attention from neurologists and other medical professionals worldwide.