Report discusses potential role of coffee in reducing risk of Alzheimer’s and Parkinson’s

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Research suggests that a lifelong regular intake of coffee may have protective effect related to cognitive decline and neurodegenerative conditions1-3

A new report from the Institute for Scientific Information on Coffee (ISIC) highlights the potential role of coffee consumption in reducing the risk of neurodegenerative disorders such as Alzheimer’s and Parkinson’s diseases1-3.

For the first time in history most people can expect to live into their 60s and beyond, however with increasing age, the risk of disease and disabilities rises4,5. The number affected with Alzheimer’s disease is estimated to increase globally from today’s 47 million to 75 million 2030 and to 132 million in 20506.

Parkinson’s disease, the second most common age-related neurodegenerative disorder, affects 7 million people globally7.  Research has suggested that lifestyle may be an important part of the risk for neurodegenerative conditions for which there is currently no curative treatment8-10.

The new report, authored by Associate Professor Elisabet Rothenberg, Kristianstad University, discusses the role of dietary components, including coffee and caffeine, in reducing the risk of neurodegenerative disorders.

The report considers the mechanisms involved in the positive associations between coffee and Alzheimer’s and Parkinson’s diseases which are not yet well understood. The role of caffeine and other plant-based compounds present in coffee such as phytochemicals and polyphenols are of particular academic interest11-13.

Key research findings highlighted in the report include:

  • Dietary pattern may have an impact on the risk of developing neurodegenerative disorders5,6
  • Coffee consumption may help reduce the risk of neurodegenerative conditions or relieve symptoms1-3
  • Considering PD, men might benefit more from coffee consumption than women possibly because oestrogen may compete with caffeine9,10
  • Further research is required for better understanding of the associations11-13

To read the report titled, ‘Cognitive Decline, Alzheimer’s and Parkinson’s Diseases – does dietary pattern play a role?’ click here.

-ENDS-

Readers interested in finding out more about coffee & health can visit: www.coffeeandhealth.org

Notes to editors

  • Moderate coffee consumption can be defined as 3–5 cups per day, based on the European Food Safety Authority’s review of caffeine safety14.
  • To read a full overview of coffee and cardiovascular disease, click here.

Author of the report

  • Associate Professor Elisabet Rothenberg, Kristianstad University

References

  1. Costa J. et al. (2010) Caffeine exposure and the risk of Parkinson’s disease: a systematic review and meta-analysis of observational studies. J Alzheimers Dis, 20 Suppl 1:S221-238.
  2. Wierzejska R. (2017). Can coffee consumption lower the risk of Alzheimer’s disease and Parkinson’s disease? A literature review, Arch Med Sci, Volume 13 (3):507-514.
  3. Hussain A. et al. (2018) Caffeine: a potential protective agent against cognitive decline in Alzheimer’s disease, Crit Rev Eukaryiotic Gene Expression, Volume 28 (1):67-72.
  4. Eurostat (2019) Population structure and ageing. Available at https://ec.europa.eu/eurostat/statistics-explained/index.php?title=Population_structure_and_ageing
  5. UN (2017) World Population Prospects: The 2017 Revision. Available at https://www.un.org/development/desa/publications/world-population-prospects-the-2017-revision.html
  6. WHO (2015) The Epidemiology and Impact of Dementia. Available at https://www.who.int/mental_health/neurology/dementia/dementia_thematicbrief_epidemiology.pdf
  7. Parkinson’s Disease Collaborators (2018) Global, regional, and national burden of Parkinson’s disease, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016. The Lancet, 17(11):939-953.
  8. Pistollato F. et al. (2018) Nutritional patterns associated with the maintenance of neurocognitive functions and the risk of dementia and Alzheimer’s disease: A focus on human studies. Pharmacol Res, 131:32-43.
  9. Boulos C. et al. (2019) Nutritional Risk Factors, Microbiota and Parkinson’s Disease: What Is the Current Evidence. Nutrients, 11 (8) pii: E1896.
  10. Liu R. et al. (2012) Caffeine intake, smoking, and risk of Parkinson disease in men and women.Am J Epidemiol, 175(11):1200-7.
  11. Fernandez M.J.F. et al. (2019) Food Components with the Potential to be Used in the Therapeutic Approach of Mental Diseases. Curr Pharm Biotechnol, 20(2):100–113
  12. Roman G.C. et al. (2019) Mediterranean diet: The role of long-chain ω-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao and wine; probiotics and vitamins in prevention of stroke, age-related cognitive decline, and Alzheimer disease. Rev Neurol (Paris), pii: S0035-3787(19)30773-8.
  13. Kolahdouzan M., Hamadeh M.J. (2017) The neuroprotective effects ofcaffeine in neurodegenerative diseases. CNS Neurosci Ther, 23(4):272-290.
  14. EFSA (2015) Scientific Opinion on the Safety of Caffeine, EFSA Journal, 13(5):4102

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