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NOVEMBER 18, 2015 by APRIL McCARTHY
3 Cups of Coffee A Day Linked To Lower Risk of Premature Death

Previous studies have shown coffee to have anti-cancer properties with frequent drinkers typically 50% less likely to get specific cancers than nondrinkers. According to a new study by Harvard T.H. Chan School of Public Health researchers and colleagues, people who drink at least three cups of coffee a day may be less likely to die prematurely from some illnesses than those who don’t drink or drink less coffee.


Drinkers of both caffeinated and decaffeinated coffee saw benefits, including a lower risk of death from cardiovascular disease, neurological diseases, type 2 diabetes, and suicide. A French study found that caffeine seemed to help preserve the cognitive skills of older women. Caffeine stimulates many regions of the brain and that areas that regulate wakefulness, arousal, mood and concentration are especially sensitive to even low doses.

A 2009 study of 40,000 participants noted that consumption of 3 cups of tea or coffee a day lead to a 40% lower risk of type 2 diabetes developing. A study of healthcare professionals in the US and UK, published in 2014, showed that those that increased their consumption of coffee experienced an 11% decrease in risk of type 2 diabetes over the next 4 years.

Coffee contains polyphenols, which are a molecule that anti-oxidant properties which are widely believed to help prevent inflammatory illnesses.

"Bioactive compounds in coffee reduce insulin resistance and systematic inflammation," said first author Ming Ding, a doctoral student in the Department of Nutrition. "That could explain some of our findings. However, more studies are needed to investigate the biological mechanisms producing these effects."

Researchers analyzed health data gathered from participants in three large ongoing studies: 74,890 women in the Nurses’ Health Study; 93,054 women in the Nurses’ Health Study 2; and 40,557 men in the Health Professionals Follow-up Study. Coffee drinking was assessed using validated food questionnaires every four years over about 30 years. During the study period, 19,524 women and 12,432 men died from a range of causes.

In the whole study population, moderate coffee consumption was associated with reduced risk of death from cardiovascular disease, diabetes, neurological diseases such as Parkinson’s disease, and suicide. Coffee consumption was not associated with cancer deaths. The analyses took into consideration potential confounding factors such as smoking, body mass index, physical activity, alcohol consumption, and other dietary factors.

"This study provides further evidence that moderate consumption of coffee may confer health benefits in terms of reducing premature death due to several diseases," said senior author Frank Hu, professor of nutrition and epidemiology. "These data support the 2015 Dietary Guidelines Advisory Report that concluded that 'moderate coffee consumption can be incorporated into a healthy dietary pattern.'"

Sources:
ahajournals.org
harvard.edu

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