Coffee Drinking Linked to Lower Risk of Dying, New Study Finds
New York Times
That morning cup of coffee may be linked to a lower risk of dying, researchers from a study published Monday in The Annals of Internal Medicine concluded. Those who drank 1.5 to 3.5 cups of coffee per day, even with a teaspoon of sugar, were up to 30 percent less likely to die during the study period than those who didn’t drink coffee. Those who drank unsweetened coffee were 16 to 21 percent less likely to die during the study period, with those drinking about three cups per day having the lowest risk of death when compared with noncoffee drinkers.
Researchers analyzed coffee consumption data collected from the U.K. Biobank, a large medical database with health information from people across Britain. They analyzed demographic, lifestyle and dietary information collected from more than 170,000 people between the ages of 37 and 73 over a median follow-up period of seven years. The mortality risk remained lower for people who drank both decaffeinated and caffeinated coffee. The data was inconclusive for those who drank coffee with artificial sweeteners.
“It’s huge. There are very few things that reduce your mortality by 30 percent,” said Dr. Christina Wee, an associate professor of medicine at Harvard Medical School and a deputy editor of the scientific journal where the study was published. Dr. Wee edited the study and published a corresponding editorial in the same journal.
There are, however, major caveats to interpreting this research, she added. This is an observational study, which means the data cannot conclusively prove that coffee itself lowers the risk of dying; there may be other lifestyle factors contributing to that lower mortality risk among people who drink coffee, like a healthy diet or a consistent exercise routine.
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