Tufts University study links coffee consumption to lower mortality risk

A study from Tufts University, published in The Journal of Nutrition, suggests that coffee consumption is linked to a lower risk of premature death, provided it is consumed with minimal additives.

Researchers analyzed data from 46,222 adults in the United States between 1999 and 2018, cross-referencing dietary information with national death records. The findings indicated that drinking one to two cups of coffee daily was associated with a 16% lower risk of death from any cause, while drinking two to three cups daily showed a 17% reduction. No additional risk reduction was observed for consumption exceeding three cups per day.

The study highlights that the health benefits are primarily maintained when coffee is consumed black or with very small amounts of sugar and saturated fats. Specifically, coffee with less than 2.5 grams of added sugar and less than 1 gram of saturated fat per cup was associated with a 14% lower mortality risk. However, these benefits appear to diminish in beverages containing high amounts of sweeteners, syrups, or fats.