(HealthDay News) — Increased coffee intake may be a beneficial addition to a healthy diet, according to a study published online in JAMA Internal Medicine.

Erikka Loftfield, PhD, from the National Cancer Institute in Rockville, MD, and colleagues used baseline demographic, lifestyle, and genetic data from the UK Biobank cohort (498,134 participants; follow-up, 2006 through 2016) to estimate associations between coffee intake and mortality by genetic caffeine metabolism score.

The researchers found that coffee drinking was inversely associated with all-cause mortality. Compared to individuals who did not drink coffee, hazard ratios were 0.94 (95% confidence interval [CI], 0.88 to 1.01) for drinking less than 1 cup; 0.92 (95% CI, 0.87 to 0.97) for 1 cup; 0.88 (95% CI, 0.84 to 0.93) for 2 to 3 cups; 0.88 (95% CI, 0.83 to 0.93) for 4 to 5 cups; 0.84 (95% CI, 0.77 to 0.92) for 6 to 7 cups; and 0.86 (95% CI, 0.77 to 0.95) for 8 cups or more per day. Findings were similar for instant, ground, and decaffeinated coffee; across common causes of death; and irrespective of genetic caffeine metabolism score.

“These findings suggest the importance of noncaffeine constituents in the coffee-mortality association and provide further reassurance that coffee drinking can be a part of a healthy diet,” the authors write.

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Loftfield E, Cornelis MC, Caporaso N, et al. Association of Coffee Drinking With Mortality by Genetic Variation in Caffeine Metabolism Findings From the UK Biobank. JAMA Intern Med. [Published online July 2, 2018] doi:10.1001/jamainternmed.2018.2425