Coffee consumption, particularly caffeinated coffee, may be linked to a reduced risk of developing dementia, according to a new study published in the journal JAMA. The research, which followed over 131,000 individuals for up to 43 years, registered 11,033 cases of dementia during the study period.
The findings add to a growing body of research exploring the connection between diet and long-term brain health, an increasingly important area as populations age and the prevalence of neurodegenerative diseases rises.
Researchers from Harvard T.H. Chan School of Public Health and Mass General Brigham examined the relationship between coffee intake and the onset of dementia. The analysis compared the coffee-drinking habits of participants and their subsequent risk of developing the disease in adulthood.
The results indicate an association between caffeinated coffee consumption and a lower risk of dementia. According to the data analyzed, individuals who consumed two to three cups daily showed the clearest connection to this outcome.
“Those people who enjoyed two to three cups of coffee a day saw a greater impact on their cognitive health,” detailed Dr. Daniel Wang, lead author of the study and assistant professor in the department of nutrition at Harvard.
Differences between caffeinated and decaffeinated coffee
The investigation also differentiated between caffeinated and decaffeinated coffee, allowing researchers to evaluate the effects of each type separately – a distinction not always made in previous studies.
The analysis identified that the association with a lower risk of dementia was specifically observed with caffeinated coffee. In the case of decaffeinated coffee, researchers found no relationship with reduced risk.
However, the study also found no evidence that decaffeinated coffee increases the probability of developing dementia. According to the results, its consumption was not linked to a higher risk of the disease.
Bioactive compounds and potential effect on the brain
Researchers noted that coffee and tea contain bioactive compounds that could influence brain health. These include polyphenols and caffeine, substances that have been analyzed for their potential relationship to biological processes linked to cognitive decline.
“These components could reduce inflammation and cellular damage, even as also protecting against cognitive decline,” the authors explained.
The study suggests that the combination of these compounds may work together within the body. Beyond caffeine’s well-known stimulating effects, researchers are analyzing biological mechanisms that could contribute to maintaining brain function over time. The findings could inform future research into preventative strategies for dementia and other cognitive impairments.
