José Abellán, cardiologist: “Those who drink coffee regularly live longer and have fewer cardiovascular diseases”

Coffee has been a silent witness to life for centuries, enduring shifting reputations and ongoing debate about its supposed benefits depending on the era. It is worth shedding some light on a product so deeply rooted in daily routines. For this reason, José Abellán, a cardiologist and science communicator, recently shared a video on social media aimed at dispelling myths and clarifying the facts.

“Coffee contains bioactive compounds such as chlorogenic acids, a group of antioxidant compounds with various health effects, as well as diterpenes, trigonelline, phenolic acids, melanoidins, and minerals like magnesium and potassium,” Abellán explains. He pushes back against the idea that coffee is merely a dose of caffeine, which, for obvious reasons, “results in increased alertness, improved concentration, and a renewed sense of energy.”

“Protective effects in the long term”

The expert’s main point is that coffee “does not only affect the brain.” It also has effects on “the digestive system, kidneys, and heart.” This can lead to a temporary increase in blood pressure and heart rate, which largely explains the drink’s negative reputation.

However, chronic coffee consumption is not necessarily linked to higher rates of hypertension. “In fact, contrary to what one might think, moderate and regular coffee consumption may have protective effects in the long term. It has not been associated with a greater risk of atrial fibrillation or other types of arrhythmias.” That said, he appeals to common sense. If someone experiences palpitations, it may be wise to limit or avoid it.

Coffee and longevity

Perhaps the most surprising claim is the connection the cardiologist draws between coffee and longevity. “Those who drink it regularly live longer and have fewer cardiovascular diseases. Current data suggest it can be part of a perfectly healthy lifestyle, provided it is consumed in moderation and individual caffeine tolerance and personal health conditions are taken into account.”

He adds that “some studies associate coffee with a lower risk of premature mortality.” As before, he stresses the importance of moderation and common sense.

Regarding recommended intake, the physician advises that “around 400 to 450 milligrams of caffeine per day, roughly four large cups of coffee, appears to be a safe threshold.” As for preparation methods, “scientific evidence suggests that filtered coffee is best for reducing cardiovascular risk,” since filtering can remove compounds such as cafestol and kahweol, which have been linked to a slight increase in LDL cholesterol, often referred to as bad cholesterol.

In conclusion, Abellán, who openly admits to being a coffee drinker himself, states that this beverage “has, as far as we know, a very likely positive impact on health.” This does not mean it will prevent cardiovascular disease or cancer, he clarifies, “but the medical evidence indicates that coffee can certainly be part of a very healthy lifestyle.”

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