Drinking coffee black or with minimal sweeteners may contribute to a longer lifespan, according to a recent study.
Does your morning coffee come with cream and sugar, or do you prefer it black? A new study suggests that your choice could have implications for your longevity. According to research led by Tufts University, taking your coffee black or with minimal additives may be linked to a longer life.
The study found that coffee drinkers generally tend to outlive non-coffee drinkers, but this potential benefit is most pronounced when the coffee is consumed black or with minimal sugar and saturated fats. If you prefer your coffee with significant amounts of sugar or full-cream milk, the benefits might be negated.
Bingjie Zhou, an epidemiologist from Tufts University, explained that this research breaks new ground by focusing specifically on the impact of additives on the relationship between coffee consumption and mortality risk. “Few studies have examined how coffee additives could impact the link between coffee consumption and mortality risk, and our study is among the first to quantify how much sweetener and saturated fat are being added,” Zhou said.
The findings are consistent with the Dietary Guidelines for Americans, which recommend limiting added sugar and saturated fat. Over the course of 9 to 11 years, data was collected from 46,332 U.S. adults aged 20 or older, documented during government health surveys. During that time, 7,074 participants died, and these statistics were then analyzed in conjunction with their coffee consumption habits.
The research identified that coffee consumers had a noticeably lower risk of dying from any cause compared to non-drinkers. However, this statistic held true primarily for those who consumed little to no sugar and saturated fat with their coffee. Specifically, drinking black coffee or coffee with very low sugar and fat content could reduce the risk of earlier death by 14% compared to individuals who abstained from coffee altogether.
Ideally, consuming between two to three cups of coffee per day is suggested for these health benefits. While researchers accounted for various factors that could influence mortality rates, such as exercise habits, alcohol consumption, age, gender, and education level, the study does not establish a direct cause-and-effect relationship.
There might still be undiscovered variables that affect both coffee consumption and overall mortality, yet the study provides strong evidence and aligns with previous research on the health benefits of coffee. While the caffeine content in coffee plays a role in its health benefits, the study suggests that the addition of sugar and saturated fat could weaken these positive effects. Notably, decaffeinated coffee drinkers did not experience the same reduction in mortality risk.
“The health benefits of coffee might be attributable to its bioactive compounds, but our results suggest that the addition of sugar and saturated fat may reduce the mortality benefits,” noted Fang Fang Zhang from Tufts University.