Watan-A U.S. study has revealed that drinking black coffee without additives such as sugar or cream may offer significant health benefits—chief among them, a reduced risk of death from heart disease.
Researchers from Tufts University, whose findings were published Monday in The Journal of Nutrition, stated that consuming one to two cups of caffeinated black coffee daily is associated with a lower risk of death, particularly from cardiovascular causes.
While plain coffee is naturally low in calories, many prefer it with added sugar, cream, or whole milk—transforming it into a calorie-rich beverage that may contribute to weight gain and elevated blood sugar levels when consumed excessively.
These additives enhance flavor for many but may mask the natural health value of coffee.
The study analyzed data from nine cycles of the U.S. National Health and Nutrition Examination Survey (NHANES), linked to national death registry data. The sample included about 46,000 adults over age 20 who provided valid 24-hour dietary recall data.
Coffee consumption was categorized by type (regular or decaf) and by levels of added sugar and saturated fat. The researchers also tracked mortality due to all causes, including cancer and heart disease.
Added sugar was classified as low if it was under 2.5 grams per cup (about half a teaspoon), and saturated fat was considered low if below 1 gram per cup (equivalent to 5 tbsp of 2% milk, 1 tbsp of light cream, or 1 tbsp of milk blend).
Findings showed that drinking at least one cup of plain black coffee daily was linked to a 16% lower risk of all-cause mortality, rising to 17% with 2–3 cups daily. In contrast, coffee with high sugar and fat content did not show these health benefits.
Drinking more than 3 cups a day showed diminishing returns, particularly in heart-related benefits. The study also found no clear association between coffee and reduced cancer-related deaths.
Researchers concluded that their results support current U.S. dietary guidelines recommending reduced intake of added sugars and saturated fats—reinforcing the credibility of existing health advice with scientific evidence.
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