A new study has suggested that drinking black coffee could be associated with a lower risk of death, particularly from cardiovascular disease.

The research, which analysed data from over two decades, found that consuming one to three cups of caffeinated coffee per day was linked to reduced all-cause mortality, so long as the coffee was not loaded with sugar and cream.

The study, published in The Journal of Nutrition, drew on data from 46,000 adults aged 20 and above who participated in the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018. Mortality records were matched using the National Death Index, and participants’ coffee consumption habits were evaluated based on 24-hour dietary recalls, focusing on caffeine content, added sugar, and saturated fat levels.

The researchers found that individuals who drank at least one cup of coffee daily had a 16 per cent lower risk of death from all causes, while those consuming two to three cups per day saw up to a 17 per cent reduction. They reported that the most significant health benefits were seen among those who drank black coffee or coffee with low levels of added sugar (less than 2.5 grams per cup) and saturated fat (less than 1 gram per cup).

However, these positive associations weakened when coffee was consumed with high levels of sugar or saturated fats such as cream. Beyond three cups a day, the benefits plateaued and the link with reduced cardiovascular mortality diminished. The researchers also noted that no significant correlation was found between coffee consumption and cancer-related deaths.

According to the researchers, the health benefits of coffee may stem from its bioactive compounds, but they also emphasized that excessive additives could reduce its protective effects and noted that while coffee is one of the most widely consumed beverages globally, few studies have previously quantified the impact of common additives on its health outcomes.

The study aligns with current dietary guidelines that recommend limiting added sugars and saturated fats. However, the researchers cautioned that their findings are based on self-reported dietary data, which can be affected by day-to-day variations and recall errors.

They also acknowledged that the lack of significant results for decaffeinated coffee may be due to lower consumption rates in the study population.

Despite these limitations, the research adds to a growing body of evidence suggesting that moderate black coffee consumption may be a simple, everyday habit linked to better long-term health.