A newly published review paper, which appears in Ageing Research Reviews and has support from the Institute for Scientific Information on Coffee (ISIC), delves into the scientific connection between coffee and healthy ageing. The global demographic aged 65 and above is expanding rapidly, projected to increase from 10% in 2022 to 16% by 2050. This research emphasises how regular, moderate coffee consumption could play a crucial role for this segment of the population, contributing to a balanced and healthy lifestyle.
The European Food Safety Authority advises that up to 400mg of caffeine, equivalent to 3-5 cups of coffee daily, is a moderate and safe amount for adults. However, this intake should be halved to 200mg daily for pregnant or lactating women.
Coffee is one of the most extensively studied commodities globally, with over 50 studies identifying its potential to reduce all-cause mortality. This includes a discrete yet significant reduction in the risk of major health issues such as cardiovascular disease, cancer, respiratory diseases, cognitive decline, and frailty.
The review highlights that regular coffee drinking can extend a person’s healthy lifespan by an average of 1.8 years. This suggests a longer life and a healthier one. Interestingly, while some anti-ageing nutritional interventions may display a gender bias, the benefits of coffee consumption appear consistent across both men and women.
Further, the review explores coffee’s engagement in biological mechanisms associated with ageing, such as reducing genomic instability or cell mutations, which are key factors in ageing, and promoting normal cellular functions. It’s important to note that the research focused solely on human-based studies, ensuring a more accurate depiction of coffee’s impact on human health.
Historically, clinical guidelines for older adults have recommended reducing or avoiding coffee. However, this review calls for reconsidering these recommendations based on solid scientific evidence of coffee’s benefits in promoting healthy ageing.
Coffee’s health properties are due to its caffeine content and the presence of over 2,000 bioactive compounds. These include polyphenols, which offer antioxidant and anti-inflammatory benefits, potentially reducing neuroinflammation and improving insulin sensitivity.
While the beneficial effects of caffeine and its non-caffeine components in coffee are recognised, much remains to be understood about the precise mechanisms through which they influence health. The paper’s authors advocate for more comprehensive research into coffee’s health benefits.
Rodrigo Cunha, the lead author from the University of Coimbra, remarked on the significance of dietary interventions in a world where populations are ageing more rapidly than ever. He pointed out that traditional clinical advice often underestimates the role of coffee in healthy ageing. With substantial evidence suggesting that regular coffee consumption can mitigate the biological mechanisms that deteriorate with age, there is a clear need to revise existing dietary guidelines. Cunha stresses the importance of understanding how these interactions occur and identifying which individuals might benefit most from coffee’s effects.
More information: Cátia R. Lopes et al, Impact of coffee intake on human aging: Epidemiology and cellular mechanisms, Ageing Research Reviews. DOI: 10.1016/j.arr.2024.102581
Journal information: Ageing Research Reviews Provided by Kaizo
