Drinking filtered coffee, as opposed to instant coffee, could potentially slow down the biological aging process, according to new research. The study suggests that individuals who consume filtered coffee tend to exhibit lower levels of biological age acceleration.
Researchers analyzed health data from 49,414 adults, with an average age of 56, examining the relationship between coffee-drinking habits and DNA changes associated with biological aging. The findings indicated that filtered coffee was linked to decelerated biological aging, whereas instant coffee was associated with an accelerated risk of biological aging. These associations appeared to strengthen with increased consumption, with the most significant effects observed in individuals drinking more than three cups daily.
The study authors proposed that differences in processing methods and the compounds present in coffee, such as chlorogenic acid—known for its anti-inflammatory and metabolic benefits—might explain the contrasting results. Filtered coffee may retain higher levels of these beneficial compounds.
The link between instant coffee and faster biological aging was particularly noticeable among older participants, men, and current smokers. While the study noted that instant coffee was associated with an increase in biological age of only about 0.1 to 0.2 years on an individual level, the authors pointed out potential wider public health implications for large populations.
Published in the journal npj Science of Food, the research is observational and cannot definitively prove that the type of coffee directly causes changes in aging. The authors also acknowledged that coffee-drinking habits can be influenced by broader lifestyle and socioeconomic factors, which could impact the findings. In the United Kingdom, where the average coffee drinker consumes two to three cups daily, about 80 percent of households purchase instant coffee, with a significant portion of this demand coming from individuals over 65.