Update neurodegenerative sygdomme sept 2019

Overview

Research suggests that a lifelong, regular and moderate intake of coffee/caffeine may have an effect on physiological, age-related cognitive decline: in women, and those over 80 years old in particular (1-23). Moderate coffee consumption is typically defined as 3-5 cups per day, based on the European Food Safety Authority’s review of caffeine safety (24).

In the case of Alzheimer’s Disease (AD), research points to an inverse association between lifelong coffee consumption and the risk of developing this condition (24-35). However, as research in this area is still limited, further studies are required. A number of studies have suggested that caffeine may be involved in the observed effect (36-41), but other coffee constituents such as trigonelline (42-44) and polyphenols (45-46) are also of interest.

Epidemiological studies also suggest an inverse association between coffee consumption and the risk of developing Parkinson’s Disease (PD) (47-63). Research has indicated that caffeine may be involved in the potential preventative effect coffee consumption has on PD (54,64-67). Caffeine may play a role by antagonising adenosine A2A receptors. Such antagonists are thought to have neuro-protective properties (54,68-70). Several studies have also reported that coffee consumption may have a protective effect on the risk of stroke (71-76), especially in women (72).

The content in this Overview was last edited in July 2019. Papers in the Latest Researchsection and further resources are added regularly.

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