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Updated: Jun 11, 2026
Assessment of Age-related Changes in Cognitive Functions Using EmoCogMeter, a Novel Tablet-computer Based Approach
Published on: February 14, 2014
Cognitive function and tea consumption in community dwelling older Chinese in Singapore
1Gerontological Research Programme, National University of Singapore, Department of Psychological Medicine, National University Hospital, 5 Lower Kent Ridge Road, Singapore 119074. pcmfl@nus.edu.sg
Objectives:
We aimed to examine the relationship between tea consumption and cognitive function in older adults.
Design:
Cross-sectional study.
Setting:
The Singapore Longitudinal Aging Studies (SLAS), a community-based study in urban Singapore.
Participants:
716 Chinese adults aged > or = 55 years.
Measurement:
Self-reported current tea consumption habits (frequency and type). Cognitive performance was assessed by a battery of neuropsychological tests; composite domain scores on attention, memory, executive function, and information processing speed were computed using raw test scores. The Mini-Mental State Examination (MMSE) total score was used as a measure of global cognitive function.
Results:
After adjusting for potential confounders, total tea consumption was independently associated with better performances on global cognition (B=0.055, SE=0.026, p=0.03), memory (B=0.031, SE=0.012, p=0.01), executive function (B=0.032, SE=0.012, p=0.009), and information processing speed (B=0.04, SE=0.014, p=0.001). Both black/oolong tea and green tea consumption were associated with better cognitive performance. There was no association between coffee consumption and cognitive function.
Conclusions:
Tea consumption was associated with better cognitive performance in community-living Chinese older adults. The protective effect of tea consumption on cognitive function was not limited to particular type of tea.
