A new study has revealed that consuming coffee in certain amounts may provide significant health benefits, especially for individuals with severe psychiatric disorders.
Research published in BMJ Mental Health found that drinking 3–5 cups of coffee per day can slow biological aging by the equivalent of five years.

This finding is linked to telomeres, the DNA caps at the ends of chromosomes that protect cells from damage.

People with psychiatric conditions such as schizophrenia, bipolar disorder, or major depression typically have shorter telomeres, indicating faster aging and a risk of dying roughly 15 years earlier than the general population.

In the study involving 436 participants aged 18–65, researchers discovered that individuals who regularly consumed 3–5 cups of coffee daily had telomere lengths comparable to people who are biologically five years younger.

Conversely, those who did not drink coffee at all experienced more pronounced telomere shortening.

However, this benefit only appeared with moderate intake. Participants who consumed more than five cups a day did not show any extension in biological age.

“Our findings indicate that coffee consumption is associated with a younger biological age, but the benefit disappears when someone drinks too much,” said Monica Aas, PhD, from King’s College London, as reported by Medical News Today.

Researchers also warned that excessive intake may impair sleep quality and increase oxidative stress, ultimately accelerating cellular aging.

They believe coffee’s positive effects come from antioxidants such as chlorogenic acid and trigonelline, which help protect DNA and reduce inflammation.

“Coffee contains bioactive compounds, particularly chlorogenic acid and trigonelline, which act as antioxidants, neutralize free radicals, and activate cellular defense pathways to protect DNA from oxidative damage,” explained Michelle Routhenstein, a heart-health-focused dietitian unaffiliated with the study.

She added that the benefits of coffee largely come from its polyphenols—plant-based compounds—rather than its caffeine content.

Although the results are promising, researchers emphasized that the study is observational and cannot confirm a causal relationship. Further research is needed to determine coffee’s direct role in slowing biological aging.