Presentation Abstract

Session: Epidemiology: Diet and Intervention
Sunday, Jul 11, 2010, 1:00 PM - 3:00 PM
Presentation: O1-06-05 - Tea, coffee and cognitive decline in the elderly: The Cardiovascular Health Study
Pres. Time: Sunday, Jul 11, 2010, 2:00 PM - 2:15 PM
Location: Ballroom B
Category: +Epidemiology of risk factors of vascular dementia
Author(s): Lenore Arab, PhD1, Mary Lou Biggs, PhD2, Ellen S. O'Meara, PhD3, Annette L. Fitzpatrick, PhD2, William T. Longstreth, MD2.
1UCLA, Los Angeles, CA, USA, 2U Washington, Seattle, WA, USA, 3Group Health Research Institute, Seattle, WA, USA.
Abstract: Background:
Although several cross sectional observational studies have shown positive associations between consumption of either tea and cognitive function in older adults, data from prospective analyses with long-term follow-up and rate of change in cognitive function is lacking.
We used data on 4,809 men and women aged 65 and older from the Cardiovascular Health Study to examine the relationship between consumption of tea, coffee, and change in cognitive function over time. Usual consumption was assessed using a food frequency questionnaire at baseline. Cognitive performance was assessed using the Mini-Mental State Examination (3MSE) administered at baseline and annually up to 8 times. We used linear mixed models to estimate the rate of change in cognitive scores associated with baseline consumption.
At baseline, 43% participants reported drinking coffee and 25% tea daily. The average annual rate of decline in cognitive tests scores was -1.17 for the 3MSE over a mean 7 examinations. In a model including both tea and coffee, age, gender, education, smoking status, clinic site, history of stroke, history of CHD, diabetes, hypertension, depression score, and ApoE genotype; consumption of tea at the highest 3 levels was associated with a statistically significant 17-37% reduction in decline in 3MSE scores. Coffee only at the highest level of consumption was associated with significantly decreased decline (20%) in 3MSE. Compared with never drinkers, participants drinking tea 5-10 times/yr, 1-3 times/m, 1-4 times/w, and 5+ times/w had average annual rates of decline (95% CI) of 3MSE scores that were 0.20 (-0.05-0.46), 0.38(0.16-0.60), 0.43 (0.23-0.64), and 0.31 (0.10-0.51) points lower, respectively. The comparable estimates for coffee drinkers were 0.08 (-0.21-0.38), 0.27(-0.025-0.56), 0.05 (-0.22-0.31), and 0.24 (0.08-0.40), respectively.
These longitudinal analyses show less cognitive decline with increasing consumption of tea beginning at consumption of one cup a month. Coffee was significantly inversely related to cognitive decline only at the highest level of consumption. These patterns suggest that the observed associations are unlikely to be related to caffeine, which is present in coffee at levels 2-3 times higher than in tea. The suggestion of a neuroprotective effect of tea consumption requires further investigation.
Disclosures:   L. Arab, Unilever, Grants/Research Support; M. Biggs, Unilever, Grants/Research Support; E.S. O'Meara, None; A.L. Fitzpatrick, None; W.T. Longstreth, None.
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