The risk of Alzheimer's disease may be reduced by drinking coffee, according to new research

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Extensive long-term research has shown that people who consume large quantities of coffee may be less likely to acquire Alzheimer's disease in the long run. Researchers from Edith Cowan University (ECU) conducted a decade-long study to see whether coffee consumption altered the pace of cognitive deterioration in more than 200 Australians.

Dr. Samantha Gardener, the study's lead researcher, said that the data demonstrated a link between coffee use and many indicators associated with Alzheimer's disease. "We discovered that individuals who had no memory deficits at the start of the trial and drank more coffee had a decreased likelihood of transitioning to moderate cognitive impairment—which commonly precedes Alzheimer's disease—or getting Alzheimer's disease during the study," she added.

Executive function, which involves planning, self-control, and concentration, was positively impacted by increased coffee consumption. Increased coffee consumption has also been associated with reduced amyloid protein buildup, a critical factor in Alzheimer's disease.

It was encouraging to Dr. Gardener since the study revealed that drinking coffee might be a simple strategy to help postpone the start of Alzheimer's disease, but further research is required.

It might be especially advantageous for persons who are at risk of cognitive deterioration but haven't yet experienced any symptoms. It's possible to come up with a set of rules for middle-aged individuals to follow, and maybe this will have a long-term impact.

According to the research, if you're only allowed one cup of coffee a day, you could benefit from treating yourself to an additional cup. However, the present study could not identify a maximum number of cups per day that produced a favorable impact.

In the long term, Dr. Gardener believes that drinking two cups of coffee a day, which is equivalent to an average cup of 240g of coffee, might slow the rate of cognitive deterioration by eight percent after 18 months. Similarly, amyloid buildup in the brain might decrease by 5% during the same period."

There is a buildup of harmful plaques in the brain caused by the amyloid aggregates in Alzheimer's disease. Caffeinated and decaffeinated coffee were not distinguished in the research, nor were the advantages or drawbacks of making it (brewing technique, including milk and sugar, etc.).

Dr. Gardener suggested that the link between coffee and brain function should be investigated further. "We need to see whether coffee consumption may one day be advised as a lifestyle element for preventing Alzheimer's disease," she added.

Researchers are still trying to figure out specific components of coffee that are responsible for its ostensibly favorable benefits on brain function. Caffeine has been connected to the results, although early study reveals that it may not be the only factor contributing to the possible delay of Alzheimer's disease development.

It has been shown that "Crude caffeine," the by-product of decaffeinating coffee, may partly prevent memory deterioration in mice.

In contrast, other coffee components, such as cafestol, kahweol, and Eicosanoyl-5-hydroxytryptamine, have also been demonstrated to alter cognitive impairment in animals.

Reference:

Gardener Samantha L., Rainey-Smith Stephanie R., Villemagne Victor L., Fripp Jurgen, Doré Vincent, Bourgeat Pierrick, Taddei Kevin, Fowler Christopher, Masters Colin L., Maruff Paul, Rowe Christopher C., Ames David, Martins Ralph N., the AIBL Investigators

Front. Aging Neurosci., 19 November 2021 | https://doi.org/10.3389/fnagi.2021.744872

Latte lovers, rejoice: Coffee could lower risk of Alzheimer’s disease

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