Drinking three cups of coffee a day could extend your life, research suggests. Two major studies, one led by British researchers and one in the US, have independently found consuming up to three cups a day reduces the risk of an early death.
The papers, both published last night in the Annals of Internal Medicine, found links between coffee and reduced risks of liver disease, circulatory problems and diseases linked to the digestive tract. The scientists believe the antioxidant plant compounds in coffee are responsible for the benefits, rather than caffeine. People who drank decaffeinated coffee were also protected, the researchers found. Coffee seems to improve liver function, reduce inflammation and boost the immune system, they discovered.
The European study, led by Imperial College London and the UN International Agency for Research on Cancer, tracked 520,000 people over the age of 35 in ten countries for an average 16 years. It found men who drank three cups of coffee a day were 18 per cent less likely to die over that period, when compared to people who did not drink coffee at all. Women who drank three cups a day had an 8 per cent reduced chance of death.
European study leader Dr. Marc Gunter of the IARC, previously of Imperial’s School of Public Health, said: ‘We found higher coffee consumption was associated with a lower risk of death from any cause, and specifically for circulatory diseases, and digestive diseases. The researchers also found that coffee drinkers had healthier livers overall and better glucose control than non-coffee drinkers. (*Source: MailOnline Tuesday, Jul 11th 2017)
Dr. Gunter added: ‘We are not at the stage of recommending people to drink more or less coffee. That said, our results suggest that moderate coffee drinking – up to around three cups per day – is not detrimental, and that incorporating coffee into your diet could have health benefits.’ US study leader Dr. Veronica Setiawan, of Keck School of Medicine at the University of Southern California, said: ‘Coffee contains a lot of antioxidants and phenolic compounds that play an important role in cancer prevention.’