Increased coffee consumption could reduce the risk of Alzheimer’s disease

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That’s the conclusion of a new long-term study by researchers at Edith Cowan University. Over 200 Australians have been followed for a decade to assess the effects of coffee consumption on cognitive decline. The results show that people who drank the most coffee had a lower risk of developing mild cognitive impairment or Alzheimer’s disease.

Coffee is one of the most consumed drinks in the world. Several scientific studies, including a meta-analysis published in 2017, have suggested that “normal” coffee consumption (three to four cups a day) has beneficial effects on a variety of conditions, including stroke, heart failure, cancer, diabetes and Parkinson’s disease. The caffeine it contains acts in particular as a psychotropic stimulant and as a mild diuretic.

Several studies have already highlighted the protective role of coffee in relation to Alzheimer’s disease. However, some data from cohorts of older people suggest on the contrary that, consumed in excess, coffee increases the risk of dementia. A team of Australian researchers therefore set out to conduct a long-term study (126 months) to assess the relationship between habitual self-reported coffee consumption and cognitive decline, which was assessed using a full neuropsychological battery; they also examined the effects of coffee on the accumulation of Aβ-amyloid deposits in the brain and brain volume.

Drinking more coffee slows down the build-up of Aβ-amyloid in the brain

Coffee lovers can rejoice: the results confirm the hypothesis that coffee consumption could be a protective factor against Alzheimer’s disease. Increased consumption may reduce cognitive decline by slowing the accumulation of Aβ-amyloid in the brain, thereby reducing neurotoxicity associated with oxidative stress and inflammatory processes mediated by this protein.

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The study was conducted on 227 cognitively normal participants, enrolled in study Australian Imaging, Biomarkers, and Lifestyle (AIBL); Launched in 2006, this large-scale study aims to uncover biological markers, cognitive characteristics, as well as health and lifestyle factors that determine the further development of symptoms of Alzheimer’s disease. All of the volunteers in the AIBL study were 60 years old at baseline, and had no history of dementia or other mental disorders.

The results of this new study show that drinking more coffee has positive effects in certain areas of cognitive function, particularly executive function which includes planning, self-control and attention. ” We found that participants without memory impairment and with higher coffee consumption at the start of the study had a lower risk of transitioning to mild cognitive impairment – which often precedes Alzheimer’s disease – or of developing Alzheimer’s disease during the study », Summarizes Dr Samantha Gardener, the principal investigator.

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Graphical representation of the average change in brain accumulation of Aβ-amyloid, over 126 months, as a function of tertiles of coffee consumption (low tertile = 0-26 g / day; average tertile = 36-250 g / day; high tertile = 360,750 g / day). © S. Gardener et al.

” data-medium-file=”https://trustmyscience.com/wp-content/uploads/2021/11/cafe-proteine-beta-amyloide-300×180.jpg” data-large-file=”https://trustmyscience.com/wp-content/uploads/2021/11/cafe-proteine-beta-amyloide.jpg” class=”wp-image-74129″><img data-attachment-id="74129" data-permalink="https://trustmyscience.com/consommation-accrue-cafe-pourrait-reduire-risque-maladie-alzheimer/cafe-proteine-beta-amyloide/" data-orig-file="https://trustmyscience.com/wp-content/uploads/2021/11/cafe-proteine-beta-amyloide.jpg" data-orig-size="850,511" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"1"}" data-image-title="cafe-proteine-beta-amyloide" data-image-description="" data-image-caption="

Graphical representation of the average change in brain accumulation of Aβ-amyloid, over 126 months, as a function of tertiles of coffee consumption (low tertile = 0-26 g / day; average tertile = 36-250 g / day; high tertile = 360,750 g / day). © S. Gardener et al.

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Graphical representation of the average change in brain accumulation of Aβ-amyloid, over 126 months, as a function of tertiles of coffee consumption (low tertile = 0-26 g / day; average tertile = 36-250 g / day; high tertile = 360,750 g / day). © S. Gardener et al.

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Graphical representation of the average change in brain accumulation of Aβ-amyloid, over 126 months, as a function of tertiles of coffee consumption (low tertile = 0-26 g / day; average tertile = 36-250 g / day; high tertile = 360,750 g / day). © S. Gardener et al.

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Graphical representation of the average change in brain accumulation of Aβ-amyloid, over 126 months, as a function of tertiles of coffee consumption (low tertile = 0-26 g / day; average tertile = 36-250 g / day; high tertile = 360-750 g / day). © S. Gardener et al.

Higher coffee consumption was also associated with a slower build-up of Aβ-amyloid over 126 months. In contrast, no association was observed between coffee consumption and atrophy of gray matter, white matter or hippocampal volume over the duration of the study.

Two cups are better than one!

While more research is needed to validate these findings, Dr. Gardener finds this study encouraging, as it indicates that drinking coffee could be a simple way to delay the onset of Alzheimer’s disease. ” It’s a simple thing that people can change. We might be able to develop some clear guidelines that middle aged people can follow and hopefully this might have a lasting effect then. She said.

What are the recommended quantities? The study evokes a beneficial effect from two cups per day (considering that an average cup is 240 g, or 24 cL approximately): ” If the average cup of home-brewed coffee is 240g, increasing consumption from one to two cups per day could potentially lead to an 8% decrease in decline in executive function over an 18-month period. », Write the researchers. This daily amount could also lead to a 5% decrease in brain accumulation of Aβ-amyloid over the same period.

Note that the study could not differentiate standard coffee from decaffeinated coffee, nor the benefits or consequences of its method of preparation (method of brewing, presence of milk and / or sugar, etc.). In fact, researchers have yet to determine precisely which constituents in coffee are responsible for its apparently positive effects on brain health. Caffeine, which is a stimulant of the central nervous system and the metabolism, certainly plays a major role: it is known to increase alertness and concentration, and improve the general coordination of the body.

But some preliminary research shows that it may not be the only contributor to the potential delay in Alzheimer’s disease. Caffeine and raw caffeine – a byproduct of the coffee decaffeination process – partially prevented memory impairment in mice, with raw caffeine producing a greater effect than pure caffeine. Other components of coffee such as cafestol, kahweol, and Eicosanoyl-5-hydroxytryptamide (EHT) also appear to reduce cognitive impairment in animals according to various studies.

Source : Frontiers in Aging Neuroscience, S. Gardener et al.

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