Regular consumption of coffee may decrease incidence of main age-associated diseases contributing to mortality: Study

Over the past 2 decades, extensive epidemiological studies revealed that moderate coffee intake is linked to reduced all-cause mortality which offers insights into its role in promoting longevity and reducing age-related diseases. The findings of this study were published in the recent issue of Ageing Research Reviews journal.

This research from over 50 studies conducted across diverse geographical regions and ethnicities highlight a consistent reduction in mortality risk among coffee drinkers. Regular consumption of moderate doses of coffee (2 to 4 cups per day) has shown a 17% decrease in the risk of death from major health conditions such as cardiovascular and cerebrovascular diseases, cancer, and respiratory illnesses. Also, coffee consumption seems to slow functional decline in the elderly by addressing issues like memory loss, depression, and frailty.

The implications of these findings extend to the biology of aging. The bioactive compounds of coffee, particularly caffeine and chlorogenic acids, appear to play a critical role in preserving key biological mechanisms. These compounds help reduce genomic instability, macromolecular damage, and metabolic impairments, while boosting proteostasis (protein homeostasis) and the body’s ability to adapt to stress and inflammation. Although the effects on stem cell regeneration remain unclear, the potential of coffee to slow aging at the cellular level is a promising frontier for further research.