Instituto de Investigación Sanitaria y Biomédica de Alicante, ISABIAL-UMH, 03010 Alicante, Spain.
Unidad de Epidemiología de la Nutrición, Departamento de Salud Pública, Historia de la Ciencia y Ginecología, Universidad Miguel Hernández (UMH), 03550 Alicante, Spain.
Nutrients. 2021 Apr 9;13(4):1241. doi: 10.3390/nu13041241.
We assessed the association between usual coffee consumption and all-cause, cardiovascular (CV), and cancer mortality in an adult population in Spain, taking into account both the amount and type of coffee consumed. We used baseline data on coffee consumption and other personal variables, and the number of deaths during an 18-year follow-up period, for 1567 participants aged 20 years and older from the Valencia Nutrition Study in Spain. Total, caffeinated, and decaffeinated coffee consumption was assessed using a validated food frequency questionnaire. Cox regression models were used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). During the 18-year follow-up period, 317 died; 115 due to CV disease and 82 due to cancer. Compared with no-consumption, the consumption of ≤1 cup per day and >1 cup per day of coffee was associated with a lower risk of all-cause mortality, HR = 0.73 (95% CI: 0.56-0.97) and HR 0.56 (95% CI: 0.41-0.77), respectively. A lower cancer mortality was observed among drinkers of more than 1 cup per day compared with nondrinkers, HR 0.41 (95% CI 0.20-0.86). Regarding the type of coffee, only the overall consumption of caffeinated coffee was associated with lower all-cause mortality at 12 and 18 years of follow-up, HR = 0.66 (95% CI:0.46-0.94) and HR = 0.59 (95% CI: 0.44-0.79), respectively. In conclusion, this study suggests that the moderate consumption of coffee, particularly caffeinated coffee (range 1-6.5 cups per day), is associated with a lower all-cause and cancer mortality after a long follow-up period. No significant association was found between coffee consumption and CVD mortality.
我们评估了在西班牙成年人中，常喝咖啡与全因、心血管（CV）和癌症死亡率之间的关联，同时考虑了咖啡的摄入量和类型。我们使用了西班牙巴伦西亚营养研究中 1567 名年龄在 20 岁及以上参与者的基线咖啡摄入量和其他个人变量数据，以及 18 年随访期间的死亡人数。总咖啡、含咖啡因咖啡和脱咖啡因咖啡的摄入量使用经过验证的食物频率问卷进行评估。Cox 回归模型用于估计调整后的危险比（HR）和 95%置信区间（CI）。在 18 年的随访期间，有 317 人死亡；115 人死于心血管疾病，82 人死于癌症。与不喝咖啡相比，每天饮用≤1 杯和>1 杯咖啡与全因死亡率降低相关，HR=0.73（95%CI：0.56-0.97）和 HR 0.56（95%CI：0.41-0.77）。与不饮酒者相比，每天饮用超过 1 杯咖啡的人癌症死亡率较低，HR 0.41（95%CI 0.20-0.86）。关于咖啡的类型，只有饮用含咖啡因咖啡与全因死亡率在 12 年和 18 年随访时呈负相关，HR=0.66（95%CI：0.46-0.94）和 HR=0.59（95%CI：0.44-0.79）。总之，这项研究表明，在长时间随访后，适度饮用咖啡，特别是含咖啡因咖啡（每天 1-6.5 杯），与全因和癌症死亡率降低相关。咖啡摄入量与心血管疾病死亡率之间未发现显著关联。
