Drinking coffee may help reduce the risk of early death: study results

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Smart coffee consumption can increase life expectancy. As it turned out, drinkers were less likely to die from infections, injuries, accidents, respiratory diseases, diabetes, stroke and heart disease.

After analyzing a number of years of research and publications on the topic of coffee. And it was concluded that statements about the danger and harm of coffee are more like a myth, and the drink itself has a beneficial effect on the human body.

The article says that it's all about antioxidants, which are abundantly present in coffee beans. They protect the body from oxidative stress caused by free radical damage. Oxidation itself is believed to be one of the mechanisms of aging and the cause of common serious diseases such as cancer and heart disease.

In particular, the Express cites a study published in the New England Journal of Medicine that looked at coffee consumption and its relation to total and cause-specific mortality. 229,119 men and 173,141 women participated in the study. It turned out that those who drank the most coffee were significantly less likely to die during the 12-13 year study period.

Another study, published in the European Journal of Preventive Cardiology, further examined coffee consumption and cardiovascular mortality. For 20 years, Norwegian residents aged 20 to 79 were observed within its borders – a total of 508,747 men and women. Research has shown that filtered coffee is much healthier than unfiltered coffee. The most optimal number of cups within the scope of the study was called the consumption of four to five cups of coffee per day.

“With this amount of coffee, the risk of early death in men and women decreased by 12 and 16 percent, respectively,” it is said. in this study.

Experts noted that even moderate coffee consumption, as little as one cup per day, was associated with a 5-6% lower risk of early death.

“All it's polyphenols, which protect plants from damage caused by the sun's ultraviolet radiation, and free radicals, which are molecules produced by the breakdown of oxygen in the plant. These same polyphenols protect the body from inflammation,” the scientists stated.