Coffee consumption after myocardial infarction and risk of cardiovascular mortality: a prospective analysis in the Alpha Omega Cohort

Laura H Van Dongen, Famke Jm Mölenberg, S.S. Soedamah-Muthu, Daan Kromhout, Johanna M Geleijnse*

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)


Consumption of coffee, one of the most popular beverages around the world, has been associated with a lower risk of cardiovascular and all-cause mortality in population-based studies. However, little is known about these associations in patient populations.
This prospective study aimed to examine the consumption of caffeinated and decaffeinated coffee in relation to cardiovascular disease (CVD) mortality, ischemic heart disease (IHD) mortality, and all-cause mortality in patients with a prior myocardial infarction (MI).
We included 4365 Dutch patients from the Alpha Omega Cohort who were aged 60–80 y (21% female) and had experienced an MI ,10 y before study enrollment. At baseline (2002–2006), dietary data including coffee consumption over the past month was collected with a 203-item validated food-frequency questionnaire. Causes of death were monitored until 1 January 2013. HRs for mortality in categories of coffee consumption were obtained from multivariable Cox proportional hazard models, adjusting for lifestyle and dietary factors. Results:
Most patients (96%) drank coffee, and the median total coffee intake was 375 mL/d (w3 cups/d). During a median followup of 7.1 y, a total of 945 deaths occurred, including 396 CVDrelated and 266 IHD-related deaths. Coffee consumption was inversely associated with CVD mortality, with HRs of 0.69 (95% CI: 0.54, 0.89) for .2–4 cups/d and 0.72 (0.55, 0.95) for .4 cups/d, compared with 0–2 cups/d. Corresponding HRs were 0.77 (95% CI: 0.57, 1.05) and 0.68 (95% CI: 0.48, 0.95) for IHD mortality and 0.84 (95% CI: 0.71, 1.00) and 0.82 (95% CI: 0.68, 0.98) for all-cause mortality, respectively. Similar associations were found for decaffeinated coffee and for coffee with additives.
Drinking coffee, either caffeinated or decaffeinated, may lower the risk of CVD and IHD mortality in patients with a prior MI
Original languageEnglish
Pages (from-to)1113-1120
JournalAmerican Journal of Clinical Nutrition
Issue number4
Publication statusPublished - 2017


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