Abstract
Coffee and caffeine are speculated to be associated with the reduced risk of Parkinson’s disease (PD). The present study aimed to investigate the disease-modifying potential of caffeine on PD, either for healthy people or patients, through a meta-analysis. The electronic databases were searched using terms related to PD and coffee and caffeinated food products. Articles were included only upon fulfillment of clear diagnostic criteria for PD and details regarding their caffeine content. Reference lists of relevant articles were reviewed to identify eligible studies not shortlisted using these terms. In total, the present study enrolled 13 studies, nine were categorized into a healthy cohort and the rest into a PD cohort. The individuals in the healthy cohort with regular caffeine consumption had a significantly lower risk of PD during follow-up evaluation (hazard ratio (HR) = 0.797, 95% CI = 0.748–0.849, p < 0.001). The outcomes of disease progression in PD cohorts included dyskinesia, motor fluctuation, symptom onset, and levodopa initiation. Individuals consuming caffeine presented a significantly lower rate of PD progression (HR = 0.834, 95% CI = 0.707–0.984, p = 0.03). In conclusion, caffeine modified disease risk and progression in PD, among both healthy individuals or those with PD. Potential biological benefits, such as those obtained from adenosine 2A receptor antagonism, may require further investigation for designing new drugs.
Highlights
Parkinson’s disease (PD) is one of the most common neurodegenerative diseases, second only to Alzheimer’s disease (AD)
The results of this study showed that among both healthy individuals and patients with PD, caffeine consumption was significantly associated with a lower hazard ratio data (HR) for the risk or progression of PD, respectively
Considering that steady neurodegeneration in PD precedes the onset of motor symptoms for decades and persists thereafter [30], caffeine was speculated to have disease-modifying potential throughout the course of the disease in this study
Summary
Parkinson’s disease (PD) is one of the most common neurodegenerative diseases, second only to Alzheimer’s disease (AD). Risk factors for PD include genetic mutations, environmental toxins, and lifestyle [1]. An epidemiological study reported some protective factors for PD worldwide, such as female sex, physical activity, and smoking [2]. The consumption of coffee or caffeinated food is associated with the reduction of the risk of PD. Patients with PD are less frequent habitual consumers of caffeinated food [3,4]. The consumption of either tea or coffee exhibited similar effects on the reduction of the risk of PD [5]. The protective effect of coffee was noted in dementia and AD [6], whereby caffeine reversed the cognitive impairment and decreased the amyloid burden in transgenic AD mice model [7]
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