A new observational study has found that caffeinated coffee consumption is linked to a lower risk of mortality. The study was conducted by researchers from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University. It found that the link between coffee consumption and mortality changes with the amount of sweeteners and saturated fats added.
Published online in The Journal of Nutrition, it found that drinking 1-2 cups of caffeinated coffee every day was linked to a lower risk from all causes and death from cardiovascular disease. This was especially true for black coffee or one with low levels of sugar and saturated fats, seeing a 14% lower risk of all-cause mortality compared with no consumption.
The study involved analysing data from nine consecutive cycles of the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018,, linked to National Death Index Mortality Data. It included a nationally representative sample of 46,000 adults aged 20 years and older who completed valid first-day 24-hour dietary recalls.
Coffee consumption was categorised by type, caffeinated or decaffeinated, and sugar and saturated fat content. Mortality outcomes included all-cause, cancer, and cardiovascular disease.
The study found that at least one cup per day was associated with a 16% lower risk of all-cause mortality, while 2-3 cups saw the link rising to 17%. Beyond three was not linked to any additional reductions however.
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