Dubai – Qahwa World
While clinical research consistently highlights the health-promoting properties of coffee, a critical variable often remains unaddressed in public discourse: the impact of added sugar. A comprehensive study recently published in The Journal of Nutrition has quantified the specific threshold of sweetening that allows the beverage to retain its protective benefits against mortality.
Study Methodology: A Longitudinal Analysis
Researchers utilized a robust dataset from the National Health and Nutrition Examination Survey (NHANES), tracking 46,222 participants over the age of 20 between 1999 and 2018. The study analyzed detailed dietary records to evaluate the correlation between coffee intake and long-term mortality rates, including deaths attributed to cardiovascular disease and cancer.
The Threshold of Bioactivity
The analysis categorized subjects based on their daily consumption and the concentration of additives per serving. The study defined a “low-sugar” threshold as no more than 2.5 grams of sugar per 240 ml (8 oz) serving—roughly equivalent to less than half a teaspoon.
The findings demonstrated a clear correlation between moderate coffee consumption and reduced mortality risks:
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< 1 cup/day: 11% reduction in mortality risk.
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1–2 cups/day: 16% reduction.
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2–3 cups/day: 17% reduction.
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> 3 cups/day: 15% reduction.
The Impact of Added Sweeteners
Critically, these protective benefits were only observed in individuals who consumed their coffee black or within the strict low-sugar limit of 2.5g. For consumers who follow the common habit of adding two to three teaspoons (11–16.5g) of sugar, the metabolic risks associated with the sweetener may neutralize the beverage’s bioactive advantages.
The study concludes that to fully capitalize on the antioxidant and longevity-linked compounds in coffee, consumers should significantly limit or eliminate added sugar, as even moderate amounts can shift the beverage’s nutritional profile from protective to problematic.
