pte20211123014 Medicine / Wellness, Culture / Lifestyle

Long-term study by Edith Cowan University in Australia shows a clear connection

Coffee beans: two cups protect against Alzheimer’s disease (Photo: pixabay.de/Alexas_Fotos)

Perth (pte014 / 11/23/2021 / 10:30) – Lots of coffee reduces the likelihood of Alzheimer’s disease, a long-term study by Edith Cowan University http://ecu.edu.au shows. As part of the Australian Imaging, Biomarkers and Lifestyle Study, the researchers examined whether coffee consumption affected the number of cognitive decline in over 200 Australians in more than a decade. Details were published in “Frontiers of Aging Neuroscience”.

Simple way of life

“Participants with no memory impairments and who consumed more coffee at the start of the study had a lower risk of transitioning a mild cognitive impairment, which often precedes Alzheimer’s disease, or disease during the study period. More coffee produced positive results in certain areas the cognitive function. This was especially true of the executive function, which includes planning, self-control and attention, “says lead researcher Samantha Gardener.

Increased coffee consumption also appeared to be associated with a slowdown in the accumulation of amyloid protein in the brain. This is a key factor in the development of the disease. Gardener said that while more studies are needed, the current results are encouraging, as they suggested that drinking coffee could be an easy way to delay the onset of Alzheimer’s. “It’s a simple thing that people can change.”

Two cups a day are recommended

Gardener recommends two cups of coffee a day. However, the current study failed to determine the maximum number of cups of coffee per day that would have a beneficial effect. According to Gardener, the average cup of coffee made at home is 240 grams: “An increase to two cups a day could potentially reduce cognitive decline by eight percent after 18 months.” During the same period of time, a five percent decrease in amyloid deposits in the brain should also be noticeable.

The study couldn’t find a difference between caffeinated and decaffeinated coffee. This also applied to the advantages or consequences of the preparation with regard to the type of preparation and the use of milk and / or sugar. The researcher estimates that the relationship between coffee and brain function is worth investigating further. “We need to review whether drinking coffee should someday be recommended as a ‘lifestyle factor’ aimed at delaying the onset of Alzheimer’s.”

Researchers first have to find out exactly which components of coffee are responsible for what appears to be beneficial effects on brain health. While caffeine has been linked to the results, it appears that it may not be the only contributor. “Raw caffeine” is a by-product of the decaffeination of coffee. It has already been shown that it can partially prevent memory impairment in mice.

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