Drinking 3-5 Cups Of Coffee may Reduce Alzheimer’s Risk by 20%
The researchers found that two compounds in coffee, namely caffeine and polyphenols, are able to prevent the formation of amyloid plaques and neurofibrulary tangles in the brain, two significant causes of memory loss.
Caffeine and polyphenols are also able to reduce inflammation and decrease the deterioration of brain cells, particularly in the hippocampus and cortex, the parts of the brain associated with memory.
The study showed that the number of people in Europe aged over 65 was predicted to rise from 15.4% of the population to 22.4% by 2051 and, with an aging population, neurodegenerative diseases such as Alzheimer’s Disease were of increasing concern.
The report is based on ISIC’s final conclusions from research highlighted at the 24th Annual Conference of Alzheimer Europe which took place in Glasgow from 20-22 October.
Dr. Arfram Ikram, an assistant professor in neuroepidemiology at Erasmus Medical Centre Rotterdam, said that the majority of human epidemiological studies suggested that regular coffee consumption over a lifetime was associated with a reduced risk of developing Alzheimer’s Disease, with an optimum protective effect occurring with three to five cups of coffee per day.
A Mediterranean diet rich in fish, fresh fruit and vegetables, olive oil and red wine has also been associated with reducing an individual’s risk of developing Alzheimer’s, due to the polyphenols present in these foods.
Dr Iva Holmerova, vice chairperson of Alzheimer Europe, said, “The findings presented in this report are very encouraging and help to develop our understanding of the role nutrition can play in protecting against Alzheimer’s Disease. Coffee is a very popular beverage enjoyed by millions of people around the world and I’m pleased to know that moderate, lifelong consumption can have a beneficial effect on the development of Alzheimer’s Disease.”The researchers found that two compounds in coffee, namely caffeine and polyphenols, are able to prevent the formation of amyloid plaques and neurofibrulary tangles in the brain, two significant causes of memory loss.
Caffeine and polyphenols are also able to reduce inflammation and decrease the deterioration of brain cells, particularly in the hippocampus and cortex, the parts of the brain associated with memory.
The study showed that the number of people in Europe aged over 65 was predicted to rise from 15.4% of the population to 22.4% by 2051 and, with an aging population, neurodegenerative diseases such as Alzheimer’s Disease were of increasing concern.
The report is based on ISIC’s final conclusions from research highlighted at the 24th Annual Conference of Alzheimer Europe which took place in Glasgow from 20-22 October.
Dr. Arfram Ikram, an assistant professor in neuroepidemiology at Erasmus Medical Centre Rotterdam, said that the majority of human epidemiological studies suggested that regular coffee consumption over a lifetime was associated with a reduced risk of developing Alzheimer’s Disease, with an optimum protective effect occurring with three to five cups of coffee per day. Mediterranean diet rich in fish, fresh fruit and vegetables, olive oil and red wine has also been associated with reducing an individual’s risk of developing Alzheimer’s, due to the polyphenols present in these foods. Dr Iva Holmerova, vice chairperson of Alzheimer Europe, said, “The findings presented in this report are very encouraging and help to develop our understanding of the role nutrition can play in protecting against Alzheimer’s Disease. Coffee is a very popular beverage enjoyed by millions of people around the world and I’m pleased to know that moderate, lifelong consumption can have a beneficial effect on the development of Alzheimer’s Disease.”
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