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Coffee and Tea Linked to Lower Dementia Risk, S...

February 26, 2026

A large observational study found that regular consumption of coffee or tea was associated with a modestly reduced risk of dementia over many years — though researchers caution the results show association, not proof. For many people, a morning cup of coffee is more than routine; it may be part of a pattern of habits tied to brain health. Researchers report that people who regularly drank coffee or tea had a slightly lower risk of developing dementia over long-term follow-up, compared with those who rarely drank these beverages. The analysis, based on a large cohort followed for years, found an association rather than proof of cause and effect; investigators caution that lifestyle and other factors could help explain the link. For many, a morning cup of coffee is a ritual — a small routine that may also be part of a pattern of habits linked to brain health. The study's authors looked at self-reported intake of coffee and tea and then tracked dementia diagnoses, adjusting for age, smoking, education and other known risk factors to try to isolate the beverages’ association with cognitive outcomes. Because the study is observational, researchers stop short of recommending that everyone change what they drink. Still, the findings offer a practical takeaway: moderate consumption of coffee or tea may fit into a brain-healthy lifestyle. Readers interested in making small, evidence-minded changes might consider the type of beans they buy and how they brew at home — for instance, choosing whole, organic coffee beans and trying a French press or other methods to maximize flavor and freshness. (See “How to choose and brew” below.) The paper separates coffee and tea in many analyses, and experts quoted in the study note the possible roles of caffeine and plant compounds in explaining the associations. Exact figures, the study name, cohort size and follow-up length are described in the study-details section below. Study details and results The study analyzed data from a large, long-term cohort to examine how habitual coffee and tea consumption related to subsequent dementia diagnoses. Participants reported their usual intake, which researchers categorized by frequency and type; investigators then linked those reports to medical records and registry data to identify new cases of dementia over the follow-up period. The analysis adjusted for major confounders including age, sex, smoking, education and other health and lifestyle factors, but as an observational study it cannot prove cause and effect. Key methodological points: Design: Prospective observational cohort with baseline dietary assessment and longitudinal follow-up. Exposure: Self-reported coffee and tea intake, with categories for frequency and, where available, type (for example, caffeinated vs. decaffeinated, and basic roast/type notes). Outcome: Incident diagnoses of dementia identified through clinical records and national registries. Adjustment: Statistical models accounted for likely confounders such as age, sex, education, smoking status, body mass index and other health indicators; the list of covariates is reported in the original paper. What the results showed Overall, people who reported regular coffee or tea consumption had modestly lower rates of dementia compared with those who seldom drank either beverage. The paper presents several stratified analyses (for example, by sex and age group) and sensitivity checks to test the robustness of the findings. To make the numbers easier to follow, here are the main findings presented in plain terms; precise hazard ratios and confidence intervals are in the published tables and should be checked against the paper for exact figures: Direction of effect: Regular coffee drinkers and regular tea drinkers tended to have a lower observed incidence of dementia over the study’s follow-up period. Magnitude: The effect sizes were modest — described in the paper as relative reductions in risk rather than large absolute differences. (Exact percent reductions and hazard ratios should be verified against the original tables.) Subgroups: Some analyses suggested variation by sex, with the association appearing stronger in some groups of women in certain models; details and statistical significance levels appear in the study’s subgroup tables. Sensitivity analyses: The authors ran additional models to account for reverse causation and missing data; these generally produced similar direction of effect but did not eliminate uncertainty. Explaining one technical term briefly: a "hazard ratio" compares the chance of an outcome (here, a dementia diagnosis) over time between two groups — a hazard ratio below 1.0 favors the group with the exposure (for example, coffee drinkers) as having a lower rate over the follow-up. An everyday illustration To translate the study’s statistical language into everyday terms: if a group of 1,000 people who rarely drank coffee were followed for a decade and developed X cases of dementia, a comparable group of regular coffee or tea drinkers might develop slightly fewer than X cases over the same time. The study reports relative differences; exact absolute differences (cases per 1,000 people) depend on the baseline risk in the population and must be calculated from the study tables. Important caveats: Because coffee and tea consumption was self-reported, measurement error is possible. Residual confounding is also a concern — people who drink coffee or tea regularly may differ in other ways (diet, exercise, social habits, or health care access) that influence dementia risk. The study authors and outside experts emphasize these limitations. For further details on statistical estimates — sample size, follow-up years, exact hazard ratios and confidence intervals — see the study’s tables and the Methods section below. For a summary of limitations and what the research cannot conclude, see the “Limitations and next steps” section. Why coffee and tea might affect the brain Scientists offer several plausible mechanisms that could help explain why habitual coffee or tea consumption is associated with a lower observed risk of dementia. None of these mechanisms proves that drinking coffee or tea prevents dementia, but together they provide biological plausibility for the associations seen in observational studies. What scientists propose: Caffeine’s short- and long-term effects. Caffeine is a central nervous system stimulant that can enhance alertness and attention in the short term and may influence brain signaling pathways over time. Some research suggests caffeine can reduce the accumulation of abnormal proteins linked to Alzheimer’s disease in animal models, but evidence in humans remains preliminary. Antioxidants and polyphenols. Coffee and tea are rich sources of antioxidant compounds (polyphenols such as chlorogenic acids in coffee and flavonoids in tea) that can reduce oxidative stress and inflammation in the brain — processes thought to contribute to cognitive decline. Vascular and metabolic effects. Coffee and tea can affect blood pressure, glucose metabolism and vascular function in ways that might protect brain health over time. Better vascular health reduces the risk of vascular contributions to cognitive impairment and dementia....

Coffee and Tea Linked to Lower Dementia Risk, S...

February 26, 2026

A large observational study found that regular consumption of coffee or tea was associated with a modestly reduced risk of dementia over many years — though researchers caution the results show association, not proof. For many people, a morning cup of coffee is more than routine; it may be part of a pattern of habits tied to brain health. Researchers report that people who regularly drank coffee or tea had a slightly lower risk of developing dementia over long-term follow-up, compared with those who rarely drank these beverages. The analysis, based on a large cohort followed for years, found an association rather than proof of cause and effect; investigators caution that lifestyle and other factors could help explain the link. For many, a morning cup of coffee is a ritual — a small routine that may also be part of a pattern of habits linked to brain health. The study's authors looked at self-reported intake of coffee and tea and then tracked dementia diagnoses, adjusting for age, smoking, education and other known risk factors to try to isolate the beverages’ association with cognitive outcomes. Because the study is observational, researchers stop short of recommending that everyone change what they drink. Still, the findings offer a practical takeaway: moderate consumption of coffee or tea may fit into a brain-healthy lifestyle. Readers interested in making small, evidence-minded changes might consider the type of beans they buy and how they brew at home — for instance, choosing whole, organic coffee beans and trying a French press or other methods to maximize flavor and freshness. (See “How to choose and brew” below.) The paper separates coffee and tea in many analyses, and experts quoted in the study note the possible roles of caffeine and plant compounds in explaining the associations. Exact figures, the study name, cohort size and follow-up length are described in the study-details section below. Study details and results The study analyzed data from a large, long-term cohort to examine how habitual coffee and tea consumption related to subsequent dementia diagnoses. Participants reported their usual intake, which researchers categorized by frequency and type; investigators then linked those reports to medical records and registry data to identify new cases of dementia over the follow-up period. The analysis adjusted for major confounders including age, sex, smoking, education and other health and lifestyle factors, but as an observational study it cannot prove cause and effect. Key methodological points: Design: Prospective observational cohort with baseline dietary assessment and longitudinal follow-up. Exposure: Self-reported coffee and tea intake, with categories for frequency and, where available, type (for example, caffeinated vs. decaffeinated, and basic roast/type notes). Outcome: Incident diagnoses of dementia identified through clinical records and national registries. Adjustment: Statistical models accounted for likely confounders such as age, sex, education, smoking status, body mass index and other health indicators; the list of covariates is reported in the original paper. What the results showed Overall, people who reported regular coffee or tea consumption had modestly lower rates of dementia compared with those who seldom drank either beverage. The paper presents several stratified analyses (for example, by sex and age group) and sensitivity checks to test the robustness of the findings. To make the numbers easier to follow, here are the main findings presented in plain terms; precise hazard ratios and confidence intervals are in the published tables and should be checked against the paper for exact figures: Direction of effect: Regular coffee drinkers and regular tea drinkers tended to have a lower observed incidence of dementia over the study’s follow-up period. Magnitude: The effect sizes were modest — described in the paper as relative reductions in risk rather than large absolute differences. (Exact percent reductions and hazard ratios should be verified against the original tables.) Subgroups: Some analyses suggested variation by sex, with the association appearing stronger in some groups of women in certain models; details and statistical significance levels appear in the study’s subgroup tables. Sensitivity analyses: The authors ran additional models to account for reverse causation and missing data; these generally produced similar direction of effect but did not eliminate uncertainty. Explaining one technical term briefly: a "hazard ratio" compares the chance of an outcome (here, a dementia diagnosis) over time between two groups — a hazard ratio below 1.0 favors the group with the exposure (for example, coffee drinkers) as having a lower rate over the follow-up. An everyday illustration To translate the study’s statistical language into everyday terms: if a group of 1,000 people who rarely drank coffee were followed for a decade and developed X cases of dementia, a comparable group of regular coffee or tea drinkers might develop slightly fewer than X cases over the same time. The study reports relative differences; exact absolute differences (cases per 1,000 people) depend on the baseline risk in the population and must be calculated from the study tables. Important caveats: Because coffee and tea consumption was self-reported, measurement error is possible. Residual confounding is also a concern — people who drink coffee or tea regularly may differ in other ways (diet, exercise, social habits, or health care access) that influence dementia risk. The study authors and outside experts emphasize these limitations. For further details on statistical estimates — sample size, follow-up years, exact hazard ratios and confidence intervals — see the study’s tables and the Methods section below. For a summary of limitations and what the research cannot conclude, see the “Limitations and next steps” section. Why coffee and tea might affect the brain Scientists offer several plausible mechanisms that could help explain why habitual coffee or tea consumption is associated with a lower observed risk of dementia. None of these mechanisms proves that drinking coffee or tea prevents dementia, but together they provide biological plausibility for the associations seen in observational studies. What scientists propose: Caffeine’s short- and long-term effects. Caffeine is a central nervous system stimulant that can enhance alertness and attention in the short term and may influence brain signaling pathways over time. Some research suggests caffeine can reduce the accumulation of abnormal proteins linked to Alzheimer’s disease in animal models, but evidence in humans remains preliminary. Antioxidants and polyphenols. Coffee and tea are rich sources of antioxidant compounds (polyphenols such as chlorogenic acids in coffee and flavonoids in tea) that can reduce oxidative stress and inflammation in the brain — processes thought to contribute to cognitive decline. Vascular and metabolic effects. Coffee and tea can affect blood pressure, glucose metabolism and vascular function in ways that might protect brain health over time. Better vascular health reduces the risk of vascular contributions to cognitive impairment and dementia....

A young man at a coffee counter placing cream in his coffee cup.

2026 Coffee Trends: What's Brewing for the Future

January 27, 2026

The coffee industry is on the cusp of a revolution, driven by three pivotal trends. These innovations, encompassing AI-driven personalization, the integration of wellness-focused ingredients, and climate-smart farming, are redefining the essence of our morning coffee. They promise to enhance both our health and the planet's well-being. Rise of Hyper-Personalized Coffee Experiences Artificial intelligence is now crafting personalized coffee blends, catering to individual tastes and health aspirations. This approach has yielded remarkable results, with coffee companies retaining 78% of their customers through their tailored recommendations Emergence of Climate-Adaptive Coffee Varieties World Coffee Research has pioneered F1 hybrid varieties such as Starmaya and Centroamericano, designed to flourish under challenging climate conditions. These varieties boast 40% higher yields and require 30% less water than conventional types. This innovation ensures the sustainability of coffee production as climate variability intensifies....

2026 Coffee Trends: What's Brewing for the Future

January 27, 2026

The coffee industry is on the cusp of a revolution, driven by three pivotal trends. These innovations, encompassing AI-driven personalization, the integration of wellness-focused ingredients, and climate-smart farming, are redefining the essence of our morning coffee. They promise to enhance both our health and the planet's well-being. Rise of Hyper-Personalized Coffee Experiences Artificial intelligence is now crafting personalized coffee blends, catering to individual tastes and health aspirations. This approach has yielded remarkable results, with coffee companies retaining 78% of their customers through their tailored recommendations Emergence of Climate-Adaptive Coffee Varieties World Coffee Research has pioneered F1 hybrid varieties such as Starmaya and Centroamericano, designed to flourish under challenging climate conditions. These varieties boast 40% higher yields and require 30% less water than conventional types. This innovation ensures the sustainability of coffee production as climate variability intensifies....