A study published in npj Science of Food suggests that how coffee is brewed, not just how much is drunk, may matter for the pace of biological ageing.
Researchers at Chongqing Medical University analysed data from 49,414 participants in the UK Biobank cohort, estimating biological age through white blood cell telomere length and two composite scores derived from blood test results.
The findings show that people drinking more than three cups of filtered coffee a day had an estimated biological age roughly 0.9-1.1 years lower than that of non-drinkers. High instant coffee consumption, by contrast, was associated with a slightly higher value — around 0.17 years — on one of the ageing-acceleration measures.
The authors caution that the study is observational, relies on self-reported intake and broad brewing categories, and therefore does not establish causation. The research was funded by the China Association for Science and Technology.
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Source: Daily Coffee News