Updated on: 21 Jul 2026
A new study has found that filtered coffee may be linked to slower biological ageing, while instant coffee could be associated with faster ageing. The research, published in npj Science of Food, analysed data from nearly 50,000 adults in the UK Biobank and suggests that the way coffee is prepared may influence its impact on healthy ageing.
However, researchers cautioned that the study was observational and does not prove that filtered coffee slows ageing or that instant coffee accelerates it. Factors such as diet, lifestyle, genetics and existing health conditions may also influence the results.
Biological ageing differs from chronological age as it reflects how well the body’s cells, tissues and organs function. In the study, scientists measured biological ageing using three established markers, including relative leukocyte telomere length, PhenoAge Acceleration and the Klemera-Doubal Method Biological Age Acceleration.
The researchers examined dietary and health data from 49,414 participants with an average age of 56.4 years. Participants reported their coffee consumption through dietary questionnaires, while biological ageing markers were assessed using blood tests and clinical data.
The findings showed that people who regularly drank filtered coffee had lower biological age acceleration scores and generally longer telomeres, indicating healthier ageing. In contrast, instant coffee consumption was associated with higher biological age acceleration scores and shorter telomeres. Other brewing methods did not show consistent results.
The associations remained largely unchanged even after adjusting for smoking, body mass index, physical activity, alcohol intake, added milk or sugar, and health conditions such as diabetes and cardiovascular disease.
Researchers believe filtered coffee’s potential benefits may be linked to its rich content of chlorogenic acids, polyphenols, caffeine and antioxidants, which have previously been associated with reduced inflammation, improved insulin sensitivity and better heart health. They also found that inflammation and metabolic health markers may partly explain the observed effects.
Previous research has shown that brewing methods can influence coffee’s health effects. According to the European Society of Cardiology, unfiltered coffee contains higher levels of cafestol and kahweol, compounds that can raise LDL cholesterol, while filter paper removes much of these substances.
Despite the findings, researchers stressed that the differences were relatively small, amounting to only about 0.1 to 0.2 years of biological age acceleration. They also noted that observational studies cannot establish cause and effect, and other lifestyle differences between filtered and instant coffee drinkers may have influenced the results.
The study also has several limitations, including self-reported coffee intake, the predominantly White European study population, and its cross-sectional design, which cannot determine long-term health outcomes.
Researchers said further long-term studies and clinical trials are needed before recommending one brewing method over another. Until stronger evidence is available, experts continue to advise maintaining a balanced diet, regular exercise, adequate sleep and avoiding tobacco as the most effective ways to support healthy ageing.
Disclaimer: This content, including any advice, is intended for general informational purposes only and should not be considered a substitute for professional medical advice, diagnosis or treatment. Always consult a qualified healthcare professional or your doctor for personalised medical guidance.
