Drinking coffee has been linked to a reduced risk of all kinds of ailments, including Parkinson’s disease, melanoma, prostate cancer, even suicide.
We sure love our coffee. Even last year when the pandemic shut downNew York, nearly every neighbourhood shop that sold takeout coffee managed to stay open, and I was amazed at how many people ventured forth to start their stay-at-home days with a favourite store-made brew. One elderly friend who pre-pandemic had travelled from Brooklyn to Manhattan by subway to buy her preferred blend of ground coffee arranged to have it delivered. “Well worth the added cost,” she told me. I use machine-brewed coffee from pods, and last summer when it seemed reasonably safe for me to shop I stocked up on a year’s supply of the blends I like. (Happily, the pods are now recyclable.) All of us should be happy to know that whatever it took to secure that favourite cup of Joe may actually have helped to keep us healthy. The latest assessments of the health effects of coffee and caffeine, its main active ingredient, are reassuring indeed. Their consumption has been linked to a reduced risk of all kinds of ailments, including Parkinson’s disease, heart disease, Type 2 diabetes, gallstones, depression, suicide, cirrhosis, liver cancer, melanoma and prostate cancer.
In fact, in numerous studies conducted throughout the world, consuming four or five 8-ounce cups of coffee (or about 400 milligrams of caffeine) a day has been associated with reduced death rates. In a study of more than 200,000 participants followed for up to 30 years, those who drank three to five cups of coffee a day, with or without caffeine, were 15 per cent less likely to die early from all causes than were people who shunned coffee. Perhaps most dramatic was a 50 per cent reduction in the risk of suicide among both men and women who were moderate coffee drinkers, perhaps by boosting production of brain chemicals that have antidepressant effects.