Is There a Link Between Coffee and Longevity?


The National Coffee Association estimates that 517 million cups of coffee are consumed daily in the United States, making coffee the most consumed beverage in the country.

Several positive health effects have been attributed to regular coffee use. What I want to know is whether it will really increase your lifespan.

Coffee’s physiologically active components, such as caffeine, have been shown in a number of large-scale studies to have anti-inflammatory, chronic disease, and cancer-preventive effects.

However, because correlation is not the same as causation, we still don’t have enough information to declare that having a drink first thing in the morning would increase your lifespan.

Dr. Chip Lavie, medical director of cardiac rehabilitation and preventive cardiology at the John Ochsner Heart and Vascular Institute in New Orleans, told Live Science that “there are not strong enough data to recommend that people drink more coffee” because “the data are from a retrospective study [and] not a randomized trial.”

More than a thousand physiologically active chemicals have been identified in coffee, according to research published in the journal Progress in Cardiovascular Diseases in 2018.

Chlorogenic acid, one of the primary components, increases insulin sensitivity and promotes healthy glucose metabolism. In other words, this will result in a greater capacity for sugar metabolism in the body. The responsiveness of cells to insulin is what is meant by insulin sensitivity.

Elevated cellular insulin sensitivity improves glucose utilization and lowers blood sugar levels by stimulating the body to produce more insulin.

The risk of developing type 2 diabetes is lowered in response to this impact, according to a 2019 systematic review published in the Journal of Traditional and Complementary Medicine.

According to a 2013 article published in the Journal of the American College of Cardiology, those who consume more than six cups of coffee per day had a decreased chance of acquiring type 2 diabetes compared to those who consume fewer than two cups per day.

The anti-inflammatory and antioxidant actions of compounds like melanoids, quinine, lignans, and trigonelline help to protect cells from the harm caused by free radicals, which are generated whenever the body processes food or reacts to environmental contaminants.

According to research published in Pharmacognosy Review, free radicals may lead to inflammation and contribute to many different illnesses.

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