Can't remember where you've put your keys? Order a coffee!

In recent decades, the number of people experiencing cognitive decline caused by neurological disorders, such as Alzheimer's disease and other forms of dementia, has increased as the population has aged and has become a significant and urgent public health problem. Many factors can play a role in the development (or not) of these pathologies and, in particular, it has been found that certain dietary factors have a potentially beneficial effect in terms of their prevention and progression.

This is the case with coffee, one of the most widely consumed beverages in the world. The beans from which it is made contain polyphenols (antioxidant compounds), caffeine, vitamins, minerals and bioactive phytochemicals, all of which have potentially positive effects on health (e.g. lower risk of cardiovascular problems, cancer and mortality).

The results of a study carried out by the Human Nutrition Unit of the URV showed that people who consumed coffee had a lower risk of cognitive decline compared to those who did not. Furthermore, they found that this protection only extended to individuals who consumed caffeinated coffee, but not to consumers of decaffeinated coffee. In terms of the amount of coffee consumed, it was observed that people who drank more than two cups of coffee (100 ml) had a lower risk of cognitive impairment compared to those who consumed less than one cup a day.

The research did involve adults with metabolic syndrome, so the results should be taken with caution. However, studies conducted in other countries and in young adult populations have produced similar results.

The protective effect of coffee may be the result of interactions between the compounds that it contains. Caffeine is structurally similar to adenosine, a neurotransmitter with inhibitory effects on the central nervous system, which suggests it could promote neurotransmission in different brain regions and therefore promote functions such as alertness, attention and mood. For their part, polyphenols could help to decrease oxidative stress, neuroinflammation and attenuate the production of a peptide called β-amyloid, which is considered a risk factor for developing Alzheimer's disease.

Nevertheless, it is important to remember that no food or drink is miraculous, so although the consumption of coffee has been associated with protective effects against some diseases, it is advisable to maintain a moderate intake and avoid harmful excesses.