研究发现喝咖啡与降低死亡风险有关 即使喝的是加糖的品种

一项新的队列研究发现，与不喝咖啡的人相比，喝适量（每天1.5到3.5杯）不加糖的咖啡或加糖的咖啡的成年人在7年的随访期间死亡的可能性较低，那些使用人工甜味剂的人的结果则不太清楚。该研究结果发表在《内科医学年鉴》上。

此前观察咖啡健康影响的研究发现，喝咖啡与较低的死亡风险有关，但没有区分不加糖的咖啡和加糖或人工甜味剂的咖啡。研究人员发现，那些每天喝1.5到3.5杯加糖的咖啡的人比不喝咖啡的人死亡的可能性低29%到31%。

来自中国广州南方医科大学的研究人员利用英国生物银行研究健康行为问卷的数据来评估饮用加糖、人工加糖和不加糖的咖啡与全因和特定原因死亡率的关系。来自英国的17.1万多名没有已知心脏病或癌症的参与者被问及几个饮食和健康行为问题，以确定咖啡消费习惯。

作者发现，在7年的随访期间，喝任何数量的无糖咖啡的参与者比不喝咖啡的参与者的死亡可能性低16%到21%。他们还发现，每天喝1.5到3.5杯加糖咖啡的参与者比不喝咖啡的参与者死亡的可能性低29%到31%。作者指出，喝加糖咖啡的成年人平均每杯咖啡只加大约1茶匙糖。而对于在咖啡中使用人工甜味剂的参与者来说，结果并不确定。

Annals of Internal Medicine的编辑发表了一篇附带的评议，指出虽然咖啡的品质可以使健康受益，但混杂的变量包括更难测量的社会经济地位、饮食和其他生活方式因素的差异可能会影响研究结果。作者补充说，参与者的数据至少是10年前的，而且是从一个茶叶更主流流行饮料的国家收集的。他们提醒说，这项分析中记录的每杯咖啡的平均日糖量比流行的咖啡连锁店的特色饮料要低得多，而且许多咖啡消费者可能用它来代替其他饮料，这使得与非饮酒者进行比较更加困难。

基于这些数据，临床医生可以告诉他们的病人，大多数喝咖啡的人没有必要以健康为理由从他们的饮食中消除这种饮料，但要对高热量的特种咖啡饮料持谨慎态度。

Previous studies looking at the health effects of coffee have found that coffee drinking is associated with a lower risk of death, but there is no distinction between unsweetened coffee and coffee with sugar or artificial sweeteners. The researchers found that those who drank 1.5 to 3.5 cups of sugary coffee a day were 29% to 31% less likely to die than those who did not drink coffee.

Researchers from Southern Medical University in Guangzhou, China, used data from the British Biobank Research Health behavior questionnaire to assess the relationship between consumption of sweetened, artificially sweetened and unsweetened coffee and all-cause and specific cause mortality. More than 171000 participants from the UK who had no known heart disease or cancer were asked several dietary and health behaviour questions to determine coffee consumption habits.

The authors found that participants who drank any amount of sugar-free coffee were 16% to 21% less likely to die during a 7-year follow-up period than those who did not drink coffee. They also found that participants who drank 1.5 to 3.5 cups of sweetened coffee a day were 29% to 31% less likely to die than those who did not drink coffee. The authors point out that adults who drink sweetened coffee add only about 1 teaspoon of sugar per cup of coffee. For participants who used artificial sweeteners in coffee, the results were uncertain.

The editors of the Annals of Internal Medicine published an accompanying review pointing out that while the quality of coffee can benefit health, mixed variables including differences in socioeconomic status, diet and other lifestyle factors that are more difficult to measure may affect the findings. The authors added that the participants' data were collected at least 10 years ago and were collected from a country where tea is more popular. They cautioned that the average daily sugar content per cup of coffee recorded in the analysis was much lower than that of specialty drinks in popular coffee chains, and that many coffee consumers might use it instead of other drinks, making it more difficult to compare with non-drinkers.

Based on these data, clinicians can tell their patients that most coffee drinkers do not need to eliminate the drink from their diet on health grounds, but should be cautious about high-calorie specialty coffee drinks.