Moderate Coffee Intake Linked to Lower Risk of Death—But Hold the Sugar and Cream

A recent study from the Friedman School of Nutrition Science and Policy at Tufts University suggests that drinking 1 to 2 cups of caffeinated coffee per day may lower the risk of all-cause mortality and death from cardiovascular disease. However, the health benefits are closely tied to how the coffee is consumed—particularly the amount of added sugar and saturated fat.

The findings, based on data from 46,000 U.S. adults aged 20 and older collected through the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018, show that drinking one cup of coffee per day is associated with a 16% reduction in overall mortality risk. This benefit increases slightly to 17% with two to three cups per day but plateaus beyond that point, with diminishing cardiovascular advantages. No significant link was found between coffee intake and cancer mortality.

Researchers highlight that coffee's bioactive compounds may contribute to its health benefits, but these effects can be counteracted by excessive added sugar and saturated fat. For reference, low sugar is defined as no more than 2.5 grams (roughly half a teaspoon) per 8-ounce (about 0.23 liter) serving, and low saturated fat is capped at 1 gram (equivalent to 5 tablespoons of 2% milk).

The study, funded by the U.S. National Institutes of Health, has been published in The Journal of Nutrition, offering new scientific insight into how coffee—when consumed in moderation and with minimal additives—can support long-term health.