Moderate Coffee and Tea Consumption Associated with Lower Risk of Dementia in Harvard Study
BOSTON, USA, Feb 9 (IPU NEWS) — Moderate consumption of coffee and tea may be linked to a lower risk of dementia and cognitive decline, according to a long-term study conducted by researchers at Harvard University and highlighted by cardiologist Eric Topol.
The research analyzed data from more than 130,000 adults followed for approximately four decades and found that people who regularly included these beverages in their daily diet had a lower incidence of cognitive decline compared to those who consumed them rarely or not at all.
The authors observed an association between moderate consumption—generally defined as one to three cups a day—and better long-term brain health outcomes. However, the researchers emphasized that the study is observational and does not establish a direct causal relationship.
Topol, a researcher and health communicator, noted that the findings add to the growing evidence regarding the potential role of antioxidants and anti-inflammatory compounds present in coffee and tea. These elements could help protect the brain against processes linked to aging and cognitive decline.
Independent experts cautioned that dementia is a multifactorial disease involving genetic, cardiovascular, and lifestyle factors, so the consumption of these beverages should be considered within a broader approach to healthy habits that includes physical activity, a balanced diet, and control of risk factors.
The researchers indicated that further studies are needed to better understand the biological mechanisms behind the observed association and to determine whether certain types of coffee or tea have more pronounced effects than others.
The study adds to a series of investigations examining the relationship between diet and cognitive health in a rapidly aging global population, at a time when healthcare systems are seeking strategies to reduce the long-term impact of dementia.
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