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From cup to clock: exploring coffee's role in slowing down biological aging
Xiaoli Chen1, Xin Yin2, Yajie Gao3
1Department of Gastroenterology, Sir Run Run Shaw Hospital, Zhejiang University Medical School, Hangzhou 310016, China. hexingkang@zju.edu.cn.
Food & Function
|May 10, 2024
Summary
Drinking coffee is linked to a younger biological age. This study found that higher coffee consumption was associated with slower biological aging, suggesting potential health benefits for longevity.
Area of Science:
- Gerontology
- Nutritional Science
- Biostatistics
Background:
- Previous research suggests coffee consumption may offer health benefits.
- The impact of coffee on biological age remains underexplored.
Purpose of the Study:
- To investigate the association between coffee consumption and biological aging.
Main Methods:
- Utilized data from the National Health and Nutrition Examination Survey (NHANES).
- Assessed coffee intake via 24-hour dietary questionnaires.
- Measured biological age using PhenoAge and KDM-BA algorithms.
- Employed multiple linear and logistic regression models.
Main Results:
- Included 13,384 participants with an average intake of 1.73 cups of coffee daily.
- Higher coffee consumption correlated with younger biological age (lower PhenoAge and KDM-BA scores).
- Coffee intake showed an inverse relationship with biological age advancement and accelerated aging risk.
Conclusions:
- Coffee consumption is inversely associated with biological age advancement.
- Moderate coffee intake may contribute to reduced biological aging.
- Findings were consistent across various demographic groups.
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