Green Tea Linked to Lower Risk for Cognitive Decline

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Green Tea Linked to Lower Risk for Cognitive Decline

Higher consumption of green tea was associated with a lower risk for dementia or mild cognitive impairment (MCI), even after possible confounding factors were considered, a Japanese study shows. Black tea or coffee did not show the same effect.

Researchers led by Moeko Noguchi-Shinohara, MD, from Kanazawa University Graduate School of Medical Science in Japan, conducted a population-based, prospective study of residents of Nakajima older than age 60 years, starting with participants with normal cognitive function in 2007-2008 as evaluated by using the Mini-Mental State Examination (MMSE) and the Clinical Dementia Rating (CDR) scale.

The investigators reported these results here at AD/PD 2015: International Conference on Alzheimer’s and Parkinson’s Diseases. Abstract 932. Presented March 19, 2015.

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