Wolfgang Miesbach: 43-Year Study Links Black Coffee to Reduced Dementia Risk
Wolfgang Miesbach, Professor of Medicine at Frankfurt University Hospital, shared a post on LinkedIn about a recent article by Yu Zhang et al, published in JAMA:
“Black coffee, lower dementia risk ?
What a 43-year JAMA demonstrates: In a prospective study of 131,821 health professionals followed for up to 43 years, moderate intake of black caffeinated coffee (about 2–3 cups/day) and tea (1–2 cups/day) was associated with lower dementia risk and slightly better cognitive performance, whereas decaf and coffee with milk did not show the same benefit.
The authors used repeated dietary questionnaires and time-updated models to capture long-term habits and adjust for lifestyle, vascular risk factors, and overall diet quality, strengthening the robustness of the associations.
Possible explanations include caffeine’s effects on amyloid and tau pathways and adenosine signaling, polyphenols and other bioactive compounds that dampen oxidative stress and neuroinflammation, and favorable impacts on insulin sensitivity and vascular function—all of which may help preserve brain health over decades. ”
Title: Coffee and Tea Intake, Dementia Risk, and Cognitive Function
Authors: Yu Zhang, Yuxi Liu, Yanping Li, Yuhan Li, Xiao Gu, Jae H. Kang, A. Heather Eliassen, Molin Wang, Eric B. Rimm, Walter C. Willett, Frank B. Hu, Meir J. Stampfer, Dong D. Wang
Read the Full Article on JAMA
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