Health Events Local 2025-11-28T07:32:49+00:00

Coffee is a secret key to youth, study reveals

A new UK study shows that moderate coffee consumption (up to 4 cups a day) is linked to a five-year slowdown in biological aging by lengthening telomeres, thanks to the drink's high antioxidant content.


Coffee is a secret key to youth, study reveals

Coffee is a secret key to youth, according to a new discovery revealing the amazing benefits of this popular drink. Recent studies point to its potential role in boosting health and slowing down signs of aging. According to an article published in The Independent, a recent study showed that people who drink coffee moderately may have a biological age that is about five years younger compared to those who do not drink it at all. The research, published in the BMJ Mental Health journal, links moderate coffee consumption (up to four cups a day) to slowing down the biological aging process by lengthening telomeres, which are the protective caps at the ends of chromosomes that protect genetic material. Researchers explained that short telomeres are linked to an increased risk of age-related diseases, while their normal length maintains cell health. However, the study warns that exceeding the recommended maximum of four cups a day or 400 mg of caffeine deprives coffee of its benefits and may even cause cellular damage. The study focused on coffee's effects on people with severe mental disorders, in whom telomere shortening occurs significantly faster. The research sample included 436 adults, including 259 people with schizophrenia and 177 people with mood disorders. The results showed that participants who drank 3-4 cups of coffee a day had the longest telomeres, equivalent to a five-year difference in biological age, even after accounting for factors such as age, sex, and smoking. Researchers suggest that these benefits are due to coffee's high content of powerful antioxidant and anti-inflammatory compounds that help protect telomeres, which are sensitive to oxidative stress. In turn, Dr. Elizabeth Arkham from Lancaster University, who was not involved in the study, commented that the research did not differentiate between the various components of coffee, pointing to the need for further studies to understand the precise mechanisms behind these effects.