Coffee linked to lower risk of cancer, dementia, stroke and diabetes

Coffee: superfood or marketing? What the science says

The latest study proclaiming coffee's benefits against cancer, dementia and diabetes has been met with skepticism among analysts. Not because of the data itself, but because of the funding source and the usual confusion between correlation and causality. While the headline promises six major benefits, the fine print reveals impossible doses and sponsorships that call for caution.

Correlation, not causation

One recurring criticism is that observational studies do not prove that coffee causes the reduction in risk. People with a healthy stomach can tolerate more coffee, and that same good health could explain their greater longevity. Moreover, preparation matters: filtered coffee retains harmful compounds, while torrefacto roast coffee —that 50% sugar blend from the corner bar— is closer to an ultra-processed product than to a functional food.

Who pays for the study?

The skepticism deepens when you learn who funds the research. Large multinationals such as Nestlé or Pepsico appear in the acknowledgements, which leads one to wonder whether the result was written in advance. The experience of a coffee machine repairman —who compares coffee residue to cholesterol clogging arteries— adds an anecdotal but graphic perspective on what we are actually ingesting.

In short, coffee is neither a miracle elixir nor a poison. Most analyses agree that moderate consumption of natural, filtered coffee can fit into a healthy diet, but grandiose claims should be taken with as much skepticism as caffeine.

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