Habitual Tea and Coffee Consumption and Mean Reaction Time Among Qatari Adults.

Abstract

BACKGROUND\nTea and coffee consumption is associated with cognitive function in some studies.\n\n\nOBJECTIVE\nWe aimed to identify tea and coffee drinking patterns and their association with mean reaction time among Qatari adults.\n\n\nMETHOD\nThe study included 1,000 adults aged 20 years and above attending the Qatar Biobank Study (QBB). Habitual tea and coffee consumption during the previous year was assessed by questionnaire. Tea and coffee drinking patterns were identified using factor analysis. In a computer-based self-administered touch screens test, mean reaction time (MRT) was used as an indicator of cognitive function.\n\n\nRESULTS\nThe mean age of the participants was 35.8 (SD 10.3) years. Herbal tea and regular coffee consumption was inversely associated with MRT. In the multivariable model, compared with non-consumers, the regression coefficients for MRT were -34.3 (-65.4, -3.3) and -37.9 (-71.0, -4.7) for daily consumers of herbal tea and regular coffee, respectively. Of the two tea and coffee drinking patterns identified, pattern 1 (high consumption of tea, Arabic coffee, and herbal tea) was not associated with MRT but pattern 2 (high loadings of instant coffee, regular coffee, and Karak) was inversely associated with MRT in the unadjusted model. There was a significant interaction between pattern 2 and low-density lipoprotein (LDL) in relation to MRT. Pattern 2 was inversely associated with MRT among those with a low LDL.\n\n\nCONCLUSION\nThere was an inverse association between regular coffee and herbal tea consumption with mean reaction time. There was an interaction between Western coffee pattern and LDL.