A comprehensive long-term study involving over 47,000 women indicates that drinking coffee may be linked to healthier aging. Presented at the American Society for Nutrition annual meeting, the research highlights that higher coffee consumption is associated with better physical and cognitive health among older women.
Researchers began tracking a cohort of female nurses in the 1970s, collecting detailed dietary information including intake of coffee, tea, and caffeinated soft drinks such as cola. By 2016, more than 3,700 participants met the criteria for “healthy aging,” defined as being aged 70 or older with no cognitive decline or memory impairment and free of major chronic conditions like cancer, type 2 diabetes, heart disease, kidney failure, Parkinson’s disease, and multiple sclerosis.
The study found a significant correlation between caffeine intake—primarily from coffee—and the likelihood of healthy aging. Women aged 45 to 60 who consumed the highest amounts of caffeine, equivalent to nearly seven 8-ounce cups of coffee daily, were 13% more likely to age healthily compared to those who consumed the least (less than one cup per day). This association held true after adjusting for other factors influencing aging, such as overall diet, exercise, and smoking status.
No similar association was observed with tea or decaffeinated coffee, likely due to their lower consumption levels and different chemical compositions. Conversely, cola consumption was linked to a decreased likelihood of healthy aging.
Lead researcher Dr. Sarah Mahdaviani of the University of Toronto cautioned that although higher coffee intake was associated with healthier aging in this study, this does not mean everyone should consume such high amounts. Other research indicates that benefits may plateau or decline beyond three to four cups daily.
Previous studies support the link between coffee and reduced risk of premature death. For instance, a recent study led by Professor Fang Fang Zhang found that adults who drank one to three cups of coffee daily had about a 15% lower risk of death over nine to eleven years compared to non-coffee drinkers. However, the benefits disappeared for those adding excessive sugar or saturated fat to their coffee.
Coffee consumption has also been linked to lower risks of heart disease, type 2 diabetes, Parkinson’s disease, liver disease, osteoporosis, and certain cancers. While the exact biological mechanisms remain unclear, experts suggest that coffee’s anti-inflammatory and antioxidant compounds may protect cells and reduce damage.
Dr. Marilyn Cornelis of Northwestern University emphasized that both caffeinated and decaffeinated coffee contain hundreds of bioactive compounds that contribute to health. Although this study did not find benefits from decaffeinated coffee, other research suggests it may also lower the risk of type 2 diabetes and other diseases. Tea, rich in beneficial compounds, is similarly associated with cardiovascular health and longevity despite this study’s findings.
Experts agree that moderate coffee consumption can be part of a balanced, healthy lifestyle, but caution against excessive intake.
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