Association of Coffee Consumption with Total and Cause-Specific Mortality in Three Large Prospective Cohorts

But did they consider those studies that have identified a single nugget of our DNA that seems to determine whether we process caffeine quickly or slowly? That, in turn, appears to have a large effect on whether coffee is good for your health. Studies starting from 2002, 2005, 2006, 2009 so failure to mention them is piss poor research, reflecting badly on the senior staff.

Association of Coffee Consumption with Total and Cause-Specific Mortality in Three Large Prospective Cohorts

1. Ming Ding1;
2. Ambika Satija1;
3. Shilpa N. Bhupathiraju1;
4. Yang Hu1;
5. Qi Sun2;
6. Jiali Han3;
7. Esther Lopez-Garcia4;
8. Walter Willett2;
9. Rob M. van Dam5;
10. Frank B. Hu2*

+ Author Affiliations

1. ¹Harvard School of Public Health, Boston, MA
2. ²Harvard School of Public Health, Boston, MA & Brigham and Women's Hospital and Harvard Medical School, Boston, MA
3. ³Indiana University, Indianapolis, IN
4. ⁴Universidad Autónoma de Madrid/IdiPAZ, CIBER of Epidemiology and Public Health (CIBERESP), Madrid, Spain
5. ⁵Harvard School of Public Health, Boston, MA & National University of Singapore and National University Health System, Singapore

1. ↵* Department of Nutrition, Harvard School of Public Health, 655 Huntington Ave, Boston, MA 02115 frank.hu@channing.harvard.edu

Abstract

Background—The association between consumption of caffeinated and decaffeinated coffee and risk of mortality remains inconclusive.

Methods and Results—We examined the associations of consumption of total, caffeinated, and decaffeinated coffee with risk of subsequent total and cause-specific mortality among 74,890 women in the Nurses' Health Study (NHS), 93,054 women in the NHS 2, and 40,557 men in the Health Professionals Follow-up Study. Coffee consumption was assessed at baseline using a semi-quantitative food frequency questionnaire. During 4,690,072 person-years of follow-up, 19,524 women and 12,432 men died. Consumption of total, caffeinated, and decaffeinated coffee were non-linearly associated with mortality. Compared to non-drinkers, coffee consumption one to five cups/d was associated with lower risk of mortality, while coffee consumption more than five cups/d was not associated with risk of mortality. However, when restricting to never smokers, compared to non-drinkers, the HRs of mortality were 0.94 (0.89 to 0.99) for ≤ 1 cup/d, 0.92 (0.87 to 0.97) for 1.1-3 cups/d, 0.85 (0.79 to 0.92) for 3.1-5 cups/d, and 0.88 (0.78 to 0.99) for > 5 cups/d (p for non-linearity = 0.32; p for trend < 0.001). Significant inverse associations were observed for caffeinated (p for trend < 0.001) and decaffeinated coffee (p for trend = 0.022). Significant inverse associations were observed between coffee consumption and deaths due to cardiovascular disease, neurological diseases, and suicide. No significant association between coffee consumption and total cancer mortality was found.