A 32-year study examined the impact of adding sugar to tea and coffee on the life span of older Danish men. This study was published in PLOS ONE and the study also looked into associations with cancer, cardiovascular, and diabetes mortality.
The research background highlighted the negative effects of sugar-sweetened beverages, but the impact of sugar in tea and coffee had not been well-explored.
The study focused on Danish men aged 40-59, evaluating their socioeconomic status and conducting follow-ups. Participants were categorized based on occupation and education. The study included extensive health examinations and lifestyle questionnaires.
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Results showed that sugar in tea and coffee had no significant association with all-cause mortality, incident diabetes, or cancer and cardiovascular mortality. Among 2,923 participants, 1,007 added sugar to their beverages, and over 32 years, there were 1,677 deaths in the non-sugar group and 904 in the sugar group.
The study found that the amount of sugar added to tea and coffee is much lower than that in sugar-sweetened beverages, indicating a dose-response relationship between sugar consumption and adverse outcomes. The study only considered traditional coffee types and not newer, sweeter coffee variations.
In conclusion, adding sugar to tea and coffee in traditional methods did not significantly impact all-cause, cancer-related, cardiovascular mortality, or diabetes incidence.