Coffee Consumption and Mortality: The Critical Role of Additives
- M.R. Grigsby
- Jul 2
- 3 min read
Michael Grigsby | June 24, 2025, at 7:20 AM EST
SOMERSET, Ky. (LCTI) – Accumulating epidemiological evidence increasingly supports the protective health effects of coffee consumption, though the benefits are significantly moderated by preparation methods and additives.
A recent large-scale prospective cohort study conducted by Tufts University researchers analyzing data from 46,000 U.S. adults demonstrated that moderate coffee consumption (1-3 cups per day) was associated with a 15-17% reduction in all-cause mortality risk. However, these mortality benefits were observed exclusively among individuals who consumed black coffee or coffee with minimal additives.
The study utilized data from the National Health and Nutrition Examination Survey (NHANES) and employed Cox proportional hazards modeling to assess mortality outcomes over an extended follow-up period. Participants' coffee consumption was systematically categorized by type (caffeinated versus decaffeinated), sugar content (threshold of 2.5 grams per 8-ounce serving), and saturated fat content (threshold of 1 gram per 8-ounce serving). The research design allowed for differentiation between various coffee preparation methods and their respective health implications.
The findings revealed a critical threshold effect regarding additives. Researchers concluded that "the health benefits of coffee might be attributable to its bioactive compounds, but our results suggest that the addition of sugar and saturated fat may reduce the mortality benefits". Specifically, participants who exceeded the established thresholds for sugar and saturated fat—equivalent to approximately half a teaspoon of sugar or one tablespoon of half-and-half per cup—experienced a complete attenuation of coffee's protective effects. This finding suggests that the vehicle for coffee consumption may be as important as the beverage itself in determining health outcomes, supporting the hypothesis that coffee's beneficial bioactive compounds can be negated by inflammatory or metabolically disruptive additives.
These results align with broader epidemiological literature demonstrating coffee's protective effects against cardiovascular disease, certain cancers, type 2 diabetes, and neurodegenerative conditions. However, the current research emphasizes that realizing these benefits requires mindful consumption practices that preserve the integrity of coffee's naturally occurring compounds while avoiding potentially harmful additives that may counteract its protective mechanisms.
Reference:
Rehm, C. D., Ratliff, J. C., Riedt, C. S., & Drewnowski, A. (2020). Coffee Consumption among Adults in the United States by Demographic Variables and Purchase Location: Analyses of NHANES 2011-2016 Data. Nutrients, 12(8), 2463. https://doi.org/10.3390/nu12082463
About the Author: Michael R. Grigsby, one of the news editors for LCTI, LLC. Michael is passionate about the outdoors, photography, physical fitness, strength sports, and powerlifting, and he is dedicated to bringing you accurate and insightful news reports on a wide range of topics. He loves connecting with readers and is always happy to answer any questions you may have. If you have any questions about this news article, please feel free to contact Michael at lctillc@outlook.com or by leaving a comment below.
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