ISIC is dedicated to consolidating balanced scientific information on coffee consumption as a reference for professionals and authorities who address health and wellbeing. This selection covers studies published between March and June 2025.
Welcome to the Institute for Scientific Information on Coffee’s (ISIC) Research Digest, a quarterly update featuring a selection of the latest evidence-based, peer reviewed studies on the influence of coffee consumption on health and wellbeing.
ISIC is dedicated to consolidating balanced scientific information on coffee consumption as a reference for professionals and authorities who address health and wellbeing. This selection covers studies published between March and June 2025.
This digest includes a selection of sound, scientific research studies on the potential effects of coffee intake on human health. A wide range of further studies related to coffee consumption can be found on the ISIC website.
For more information regarding these or other studies please contact the ISIC team here.
“Coffee consumption may reduce MS”
Autoimmune Reviews | M Amirnia et al.
Caffeine has previously been proven to have neuroprotective and anti-inflammatory properties. Following investigations into its potential influence on Multiple Sclerosis (MS), researchers assessed the relationship between coffee consumption and the risk of MS through analysing 10 observational studies, which included a total of 19,430 participants. The findings revealed that coffee consumption may decrease the risk of MS.
“Coffee consumption found to protect against headache disorders”
Neurol Research | A Chen et al.
Migraine is a chronic neurological disorder, effecting over one billion people worldwide, which can be influenced by different risk factors. Interestingly, the bioactive properties within coffee can relieve acute migraine symptoms, although migraines can be triggered if stopping long-term consumption. Researchers conducted a Mendelian randomisation analysis to determine the relationship between coffee intake and its components, and the risk of developing migraines. Coffee consumption was found to protect against headache disorders, encouraging further investigation into coffee’s underlying mechanisms.
“Polyphenol intake shows mixed results of cancer risk”
Journal of Nutrition | M Kishino et al.
Polyphenols are known for their antioxidant and anti-inflammatory properties but their role in cancer prevention in Asian populations remains unclear. A large Japanese study of over 90,000 adults found no link between total polyphenol intake and overall cancer risk. However, higher polyphenol intake was associated with a reduced risk of liver cancer in both men and women, and polyphenols from foods excluding tea, coffee, and alcohol were linked to lower colon cancer risk in men.
“Long-term consumption of coffee and tea associated with a reduced risk of osteoporosis”
Frontiers in Nutrition | W Li et al.
Recent research has highlighted the beneficial effect coffee consumption may have on bone health. In line with this, researchers conducted a meta-analysis into coffee and tea consumption’s potential influence on the risk of osteoporosis, assessing 14 observational studies, which included a total of 562,838 participants. The authors concluded that long-term consumption of coffee and tea was associated with a reduced risk of the condition.
“High caffeine consumption associated with greater psychological distress”
Complex Psychiatry | H A Mcintosh et al.
While caffeine is widely consumed, its psychological effects, particularly in individuals with depression, are less well understood. Researchers analysed data from over 20,000 participants to examine links between caffeine intake, psychological distress, and sleep difficulties. The findings suggest that higher caffeine consumption was associated with greater psychological distress, though not with insomnia. Genetic analysis also revealed associations between caffeine intake and specific genetic variants, including one linked to increased sensitivity to caffeine. These results suggest caffeine may be a modifiable factor in managing distress among those with a history of depression.
“Caffeine consumption may reduce the risk or hinder the progression of AMD”
International Ophthalmology | J Electra et al.
With age-related macular degeneration (AMD) being the leading cause of vision loss, researchers investigated the effect caffeine consumption has on AMD. Five studies, involving 9,318 participants, were reviewed. The authors found that caffeine intake specifically from coffee and some other caffeinated beverages, presented no significant associations with the occurrence of AMD. The evidence suggests that caffeine consumption may reduce the risk or hinder the progression of AMD.
“High coffee consumption linked to increased multiple myeloma risk”
Food and Function | S Lin et al.
The health effects of coffee have been widely studied, however its potential link to cancer risk remains under investigation. Researchers used large-scale genetic data to explore the relationship between coffee consumption and multiple myeloma (MM), a blood cancer associated with diet and metabolism. Their findings suggest that higher consumption of various types of coffee, including decaffeinated, ground, and instant, was causally linked to increased MM risk. The study also identified specific metabolites, such as hippurate and cinnamoylglycine, as mediators of this relationship, with glutathione metabolism emerging as a potential biological pathway.
“Higher consumption of black coffee, or coffee that contained less sugar and saturated fat, associated with lower-cause mortality”
Journal of Nutrition | B Zhou et al.
While the benefits of coffee consumption have been widely explored in recent research, additives (such as sugar) tend to be a less frequently explored field. Researchers investigated mortality risk among 46,332 US adults who consumed coffee with and without added sugar and saturated fat. Mortality outcomes included all-cause, cancer, and cardiovascular disease The findings suggest that higher consumption of black coffee, or coffee that contained less sugar and saturated fat, was associated with lower-cause mortality.
