Associations of coffee and tea consumption on neural network connectivity: Unveiling the role of genetic factors in Alzheimer's disease risk

Abstract

Coffee and tea are widely consumed beverages, but their long-term effects on cognitive function and aging remain largely unexplored. Lifestyle interventions, particularly dietary habits, offer promising strategies for enhancing cognitive performance and preventing cognitive decline. This study utilized data from the UK Biobank cohort (n = 12,025) to examine the associations between filtered coffee, green tea, and standard tea consumption and neural network functional connectivity across seven resting-state networks. The researchers focused on networks spanning prefrontal and occipital areas linked to complex cognitive and behavioral functions. Linear mixed models were used to assess the main effects and their interactions with Apolipoprotein E (APOE) genetic risk - the strongest genetic risk factor for Alzheimer’s disease (AD). Higher filtered coffee consumption was associated with increased functional connectivity in several networks, including Motor Execution, Sensorimotor, Fronto-Cingular, and a Prefrontal + ‘What’ Pathway Network. Similarly, greater green tea intake was associated with enhanced connectivity in the Extrastriate Visual and Primary Visual Networks. Conversely, higher standard tea consumption was related to decreased connectivity in the Memory Consolidation Network, Motor Execution Network, Fronto-Cingular Network, and the Prefrontal + ‘What’ Pathway Network.