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Summary
This summary is machine-generated.

Coffee and tea consumption may help maintain cognitive function. This study found lower odds of subjective cognitive decline (SCD) in Chinese schoolteachers who drank coffee or tea regularly.

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Area of Science:

  • Neuroscience
  • Nutritional Science
  • Epidemiology

Background:

  • Limited evidence exists on coffee and tea's impact on subjective cognitive decline (SCD).
  • Existing research is inconclusive regarding the relationship between beverage consumption and cognitive health.

Purpose of the Study:

  • To investigate the association between coffee and tea intake and subjective cognitive decline (SCD) in Chinese schoolteachers.
  • To explore potential protective effects of these beverages on cognitive function.

Main Methods:

  • Cross-sectional analysis of 3,476 schoolteachers aged 45+ in China.
  • Coffee and tea intake assessed via a Food Frequency Questionnaire (FFQ).
  • Subjective cognitive decline (SCD) measured using a 7-item questionnaire; logistic regression used for analysis.

Main Results:

  • 50.4% and 24.4% experienced moderate and severe SCD, respectively.
  • Coffee drinkers showed reduced odds of moderate SCD (OR=0.80).
  • Regular tea consumption (>3 times/week) was linked to lower odds of severe SCD (OR=0.66).

Conclusions:

  • Findings suggest coffee and tea may support subjective cognitive function maintenance.
  • Further prospective and interventional studies are needed to confirm these cognitive benefits.