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Green tea consumption and cognitive function: a cross-sectional study from the Tsurugaya Project 1
Shinichi Kuriyama1, Atsushi Hozawa, Kaori Ohmori
1Division of Epidemiology, Department of Public Health and Forensic Medicine, Tohoku University Graduate School of Medicine, Sendai, Japan. kuriyama-thk@umin.ac.jp
The American Journal of Clinical Nutrition
|February 14, 2006
Summary
Higher green tea consumption is linked to reduced cognitive impairment in older adults. This study provides human data supporting green tea
Area of Science:
- Gerontology
- Neuroscience
- Nutritional Science
Background:
- Experimental and animal studies suggest green tea's neuroprotective and cognitive-enhancing properties.
- Previous research lacked human data on green tea consumption and cognitive function.
Purpose of the Study:
- To investigate the association between green tea intake and cognitive function in elderly individuals.
Main Methods:
- Cross-sectional analysis of data from 1003 Japanese adults aged 70 years and older.
- Self-administered questionnaire assessed green tea consumption frequency.
- Cognitive function evaluated using the Mini-Mental State Examination (MMSE).
Main Results:
- Increased green tea consumption correlated with a lower prevalence of cognitive impairment.
- Individuals drinking two or more cups of green tea daily showed significantly lower odds of cognitive impairment (OR=0.46).
- No significant association found between black/oolong tea or coffee consumption and cognitive impairment.
Conclusions:
- Higher intake of green tea is associated with a reduced prevalence of cognitive impairment in the elderly population.