Coffee Drinking Found to Lower Risk of All-Cause Mortality

Similar findings across type of coffee, quantity, type of death, and caffeine metabolism score
Similar findings across type of coffee, quantity, type of death, and caffeine metabolism score

(HealthDay News) — Increased coffee intake may be a beneficial addition to a healthy diet, according to a study published online July 2 in JAMA Internal Medicine.

Erikka Loftfield, Ph.D., from the National Cancer Institute in Rockville, Md., and colleagues used baseline demographic, lifestyle, and genetic data from the U.K. Biobank cohort (498,134 participants; follow-up, 2006 through 2016) to estimate associations between coffee intake and mortality by genetic caffeine metabolism score.

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The researchers found that coffee drinking was inversely associated with all-cause mortality. Compared to individuals who did not drink coffee, hazard ratios were 0.94 (95 percent confidence interval [CI], 0.88 to 1.01) for drinking less than one cup; 0.92 (95 percent CI, 0.87 to 0.97) for one cup; 0.88 (95 percent CI, 0.84 to 0.93) for two to three cups; 0.88 (95 percent CI, 0.83 to 0.93) for four to five cups; 0.84 (95 percent CI, 0.77 to 0.92) for six to seven cups; and 0.86 (95 percent CI, 0.77 to 0.95) for eight cups or more per day. Findings were similar for instant, ground, and decaffeinated coffee; across common causes of death; and irrespective of genetic caffeine metabolism score.

"These findings suggest the importance of noncaffeine constituents in the coffee-mortality association and provide further reassurance that coffee drinking can be a part of a healthy diet," the authors write.

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