Study finds moderate tea and coffee consumption linked to reduced risk of cognitive disorders

According to a recent study published in Nutrition Reviews, moderate consumption of tea and coffee is linked to a reduction in the risks of cognitive disorders, including dementia.

The research, led by Ying Zhu and Chun-Xiang from China Medical University, conducted a comprehensive meta-analysis involving data from 389,505 participants, including 18,459 cases of cognitive disorders.

The findings showed that individuals who consumed coffee were 27 per cent less likely, and those who consumed tea were 32 per cent less likely to develop cognitive disorders compared to non-consumers. The study identified that the optimal coffee consumption for the best results was around 2.5 cups per day, with no additional benefits observed for higher intake. Additionally, coffee did not influence the risks associated with cognitive impairment without dementia (CIND).

Regarding tea consumption, those who had one cup per day experienced an 11 per cent decrease in the risk of cognitive disorders-related mortality. Interestingly, the study revealed that while coffee consumption reduced the risk of cognitive disorders more in white individuals, tea consumption provided greater protection for Asian individuals.

Moreover, the protective effects were more pronounced in men compared to women, regardless of whether they were consuming coffee or tea.

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