Research Update on Coffee and Alzheimer’s Disease

I began drinking coffee when my mother put coffee with sugar and milk into my baby bottle—sounds shocking today, but that’s the way it was. Over 60 years later, I still love coffee, especially strong coffee. That’s why a health headline suggesting coffee may reduce Alzheimer’s and other neurological conditions caught my attention. I had to check it out.

Don’t rush off to the nearest coffee bar just yet, especially if you don’t drink coffee. This was a laboratory experiment to examine a by-product of coffee roasting called phenylindanes. The researchers examined whether these chemicals could prevent the aggregation of amyloid-beta and tau, the building blocks of the plaques and tangles of Alzheimer’s disease. Turns out, they can prevent those clusters and that’s great, but these are test-tube studies.

We’ve seen this many times before. Test-tube studies show beneficial effects of some nutrient and a product is rushed to market with no human trials. While that wasn’t the intent of the researchers, it probably will happen; you can still buy green coffee bean extract for weight loss even though the major clinical trial has been not just discounted but retracted.

I think it shows there’s power in plant nutrients. Eating or drinking a wide variety of all plants will help reduce inflammation, and thus the production of harmful chemicals in our bodies. The benefits are not just limited to raw vegetables or fruits. Cooking can have a beneficial impact on the phytonutrients just as the roasting of coffee beans may have. We don’t have to focus on a single nutrient for benefits.

The keys to health don’t change. Eat better. Eat Less. Move more. And have a cup of coffee or two along the way if you like it.

What are you prepared to do today?

Dr. Chet

 

Reference: Front. Neurosci., 10-2018 https://doi.org/10.3389/fnins.2018.00735