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  3. Investigating The Impact Of Tea Consumption On Cognitive Function And Exploring Tea-genetic Interactions In Older Adults Aged 65-105 Years: Findings From The 2002-2018 Clhls Data.
  1. Home
  3. Investigating The Impact Of Tea Consumption On Cognitive Function And Exploring Tea-genetic Interactions In Older Adults Aged 65-105 Years: Findings From The 2002-2018 Clhls Data.

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Investigating the Impact of Tea Consumption on Cognitive Function and Exploring Tea-Genetic Interactions in Older

L Yu1, M Yang, K X Ye

  • 1Yanyu Wang, Weifang Medical University, Weifang, China, wangyanyu@wfmc.edu.cn; Huashuai Chen, Yi Zeng, Center for Study of Aging and Human Development and Geriatrics Division, School of Medicine, Duke University, Durham, North Carolina, huashuai.chen@gmail.com; zengyi68@gmail.com.

The Journal of Prevention of Alzheimer'S Disease
|May 6, 2024

View abstract on PubMed

Summary
This summary is machine-generated.
Keywords:
Cognitive impairmentolder adultspolygenic risktea consumptiontea-gene interaction

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Regular tea consumption, especially green tea, may help prevent cognitive impairment (CI) in older adults. This benefit appears stronger in men and is influenced by genetic risk factors.

Area of Science:

  • Gerontology
  • Nutritional Neuroscience
  • Epidemiology

Background:

  • Cognitive impairment (CI) prevalence increases with global population aging.
  • Tea is a globally popular beverage with potential cognitive benefits.
  • Existing research suggests tea consumption impacts cognitive function.

Purpose of the Study:

  • To investigate the association between tea consumption and cognitive function in older adults.
  • To explore the influence of genetics on the tea consumption-CI risk relationship.
  • To provide evidence for tea as a CI prevention strategy.

Main Methods:

  • Prospective longitudinal study using data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS).
  • Analysis of six waves of data from 76,270 adults aged 65-105 years.
  • Generalized estimation equations (GEE) used to assess tea consumption's effect on CI risk, considering polygenic risk scores.

    • Main Results:

    • Green tea consumption showed a protective effect on cognitive function.
    • Increased frequency of tea consumption correlated with decreased CI incidence.
    • Men showed a greater benefit from tea consumption, and a significant interaction between tea intake and genetic risk (PRS) was observed.

    Conclusions:

    • Tea consumption may serve as a simple, effective measure for preventing cognitive impairment.
    • Green tea and frequent consumption appear most beneficial.
    • Genetic predisposition interacts with tea's protective effects on cognition.