Health and Healthcare Systems

How a daily cup of tea could reduce your risk of dementia

U.S. President Barack Obama reaches for his tea cup as he drinks tea with Chinese President Xi Jinping at a pavillion, at West Lake State Guest House in Hangzhou, in eastern China's Zhejiang province, September 3, 2016. REUTERS/Carolyn Kaster/Pool - RTX2NZY4

Drinking tea reduces the risk of cognitive impairment by 50 percent. Image: REUTERS/Carolyn Kaster/Pool

National University of Singapore
Share:
Our Impact
What's the World Economic Forum doing to accelerate action on Health and Healthcare Systems?
The Big Picture
Explore and monitor how Neuroscience is affecting economies, industries and global issues
A hand holding a looking glass by a lake
Crowdsource Innovation
Get involved with our crowdsourced digital platform to deliver impact at scale
Stay up to date:

Neuroscience

Drinking tea reduces the risk of cognitive impairment by 50 percent—and as much as 86 percent for older adults who have a genetic risk of Alzheimer’s disease—a study of 957 Chinese seniors 55 and older shows.

“While the study was conducted on Chinese elderly, the results could apply to other races as well. Our findings have important implications for dementia prevention. Despite high quality drug trials, effective pharmacological therapy for neurocognitive disorders such as dementia remains elusive and current prevention strategies are far from satisfactory,” says Feng Lei, assistant professor of psychological medicine at the National University of Singapore’s Yong Loo Lin School of Medicine.

“Tea is one of the most widely consumed beverages in the world. The data from our study suggests that a simple and inexpensive lifestyle measure such as daily tea drinking can reduce a person’s risk of developing neurocognitive disorders in late life.”

For the study, published in the Journal of Nutrition, Health & Aging, older adults provided information on the amount of tea they drank from 2003 to 2005. The researchers assessed them on cognitive function every two years until 2010. They also collected data on lifestyle, medical conditions, and physical and social activity.

Long-term benefits are due to the bioactive compounds in the leaves, such as catechins, theaflavins, thearubigins and L-theanine, Feng says.

“These compounds exhibit anti-inflammatory and antioxidant potential and other bioactive properties that may protect the brain from vascular damage and neurodegeneration. Our understanding of the detailed biological mechanisms is still very limited so we do need more research to find out definitive answers.”

Source: National University of Singapore
Original Study DOI: 10.1007/s12603-016-0687-0

Don't miss any update on this topic

Create a free account and access your personalized content collection with our latest publications and analyses.

Sign up for free

License and Republishing

World Economic Forum articles may be republished in accordance with the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License, and in accordance with our Terms of Use.

The views expressed in this article are those of the author alone and not the World Economic Forum.

Share:
World Economic Forum logo
Global Agenda

The Agenda Weekly

A weekly update of the most important issues driving the global agenda

Subscribe today

You can unsubscribe at any time using the link in our emails. For more details, review our privacy policy.

CDC monitoring bird flu spread, and other top health stories

Shyam Bishen

June 19, 2024

About Us

Events

Media

Partners & Members

  • Join Us

Language Editions

Privacy Policy & Terms of Service

© 2024 World Economic Forum