Assistant Professor Feng Lei from NUS Yong Loo Lin School of Medicine led a research team which found that regular consumption of tea reduces elderly persons’ risk of cognitive decline by 50 per cent, and potentially up to 86 per cent for persons genetically at risk of Alzheimer’s. The study was published in The Journal of Nutrition, Health & Aging in December 2016.
Involving close to a thousand Chinese elderly aged 55 years or older, the study began with data-gathering in 2003. The research team followed up with the participants every two years until 2010 to obtain further information on cognitive status, tea consumption, lifestyle, medical conditions, as well as physical and social activities.
Read more at the National University of Singapore