Researchers studied 280 people newly diagnosed with HIV to see if eating certain foods—yogurt, beans, and black coffee—could help their health. They found that people who ate more yogurt had stronger immune systems at first, and those who drank more black coffee had better liver health after starting HIV medications. However, the benefits weren’t as clear-cut as hoped, and some effects disappeared after people started treatment. The study suggests that what we eat might play a role in HIV care, but more research is needed to understand exactly how food helps.

The Quick Take

  • What they studied: Whether eating yogurt, beans (legumes), and black coffee affects the health of people living with HIV, including their immune system strength, liver health, weight, and mental well-being.
  • Who participated: 280 people aged 16 and older who had just been diagnosed with HIV. They didn’t have serious infections or cancer at the start. Researchers split them into groups based on how much yogurt, beans, and black coffee they ate.
  • Key finding: People who ate more yogurt had stronger immune systems before starting HIV medicine, and those who drank more black coffee had healthier livers after treatment. However, these benefits were modest, and some disappeared once people started taking HIV medications.
  • What it means for you: Eating yogurt, beans, and drinking black coffee may support your health if you have HIV, but they’re not a replacement for HIV medications. These foods appear to be most helpful as part of overall good nutrition alongside medical treatment. Talk to your doctor about your diet.

The Research Details

Researchers enrolled 280 people who had recently been diagnosed with HIV and weren’t yet very sick. They asked detailed questions about what these people ate, paying special attention to three foods: yogurt, beans, and black coffee. They split people into two groups for each food—those who ate/drank a lot and those who didn’t.

The researchers then did blood tests and special ultrasound scans to check immune system strength, liver health, and other markers. They also asked people questions about their physical health, anxiety, and depression using standard questionnaires that doctors use worldwide.

They measured everything at the beginning of the study and again after people started taking HIV medications (antiretroviral therapy). This allowed them to see if diet affected how well the medications worked and how people felt overall.

This study design is important because it looks at real-world eating patterns rather than forcing people to eat specific foods. By comparing people who naturally eat different amounts of these foods, researchers can see if there’s a connection between diet and health outcomes. The study also measured many different health markers—immune system, liver, weight, and mental health—to get a complete picture.

The study included a decent-sized group (280 people) and measured many health markers carefully using standard medical tests. However, the study only looked at newly diagnosed people without serious infections, so results might not apply to everyone with HIV. The study couldn’t prove that food caused the health differences—only that they were connected. People who eat more yogurt might differ in other ways (like overall health habits) that also affect their health.

What the Results Show

At the start of the study, people who ate more yogurt (at least 300 milliliters per week, roughly 10 ounces) had higher counts of two types of immune cells called CD4+ and CD8+ T-cells. These cells are important for fighting infections. They also drank less alcohol and had higher liver enzyme levels (ALT), which could indicate liver stress.

After people started HIV medications, the immune cell differences disappeared—the medications worked so well that everyone’s immune systems improved similarly. However, people in the high-yogurt group gained more weight and had higher body mass index (BMI) even after treatment, which could be a concern.

For beans (legumes), people who ate more (at least 180 grams per week, roughly 6 ounces) had stronger immune systems at baseline and smoked less. However, they also had higher liver enzymes and reported reduced social functioning.

For black coffee, people who drank more (at least 3 cups per week) had better liver health markers after starting HIV medications, but otherwise showed no major differences in health outcomes.

The study found no significant connections between these foods and mental health outcomes like anxiety or depression. Interestingly, people who ate more beans or drank more coffee reported reduced social functioning, though the reason for this isn’t clear and could be coincidental. The study also found no major effects of these foods on cholesterol and fat levels in the blood.

The World Health Organization recommends that people with HIV eat nutritious foods to support their immune systems and overall health. This study provides some evidence supporting that recommendation, particularly for yogurt and coffee. However, previous research on specific foods and HIV outcomes has been limited, so this study adds valuable information. The findings align with general nutrition science showing that fermented foods like yogurt and antioxidant-rich foods like coffee may have health benefits.

This study has several important limitations. First, it only included newly diagnosed people without serious infections, so results might not apply to people with more advanced HIV or those who’ve had HIV longer. Second, the study couldn’t prove that food caused the health differences—only that they were connected. People who eat more yogurt might also exercise more, take better care of themselves, or have other healthy habits. Third, the study relied on people remembering what they ate, which can be inaccurate. Finally, some findings were unexpected (like weight gain with yogurt) and need more investigation to understand why they occurred.

The Bottom Line

Based on this research, eating yogurt, beans, and drinking black coffee appears safe and may provide modest health benefits for people with HIV. However, these foods should be part of a balanced diet alongside HIV medications—they cannot replace medical treatment. Moderate confidence: The study shows connections but can’t prove cause-and-effect. Talk to your doctor or a nutritionist about whether these foods fit your personal health plan.

This research is most relevant for people living with HIV who are starting or taking HIV medications. It may also interest healthcare providers treating HIV patients. However, the findings don’t apply to people without HIV. People with specific health conditions (like dairy allergies or caffeine sensitivity) should discuss these foods with their doctor before making changes.

Don’t expect overnight changes. The study measured health markers over weeks to months. Any benefits from dietary changes would likely appear gradually as part of long-term healthy eating habits, not immediately.

Want to Apply This Research?

  • Track weekly yogurt intake (in milliliters or servings), bean/legume servings per week, and black coffee cups per week. Log alongside energy levels and how you feel to identify personal patterns.
  • Set a goal to include one serving of yogurt, one bean-based meal, and one cup of black coffee per week, gradually increasing to the amounts studied (300 mL yogurt, 180g beans, 3 cups coffee weekly) if tolerated and desired.
  • Monthly check-ins: track consistency with these foods, monitor how you feel physically and mentally, and note any changes in energy or digestion. Share patterns with your healthcare provider at regular appointments.

This research suggests associations between certain foods and health outcomes in people with HIV, but cannot prove that these foods cause health improvements. These findings are not a substitute for HIV medications or medical care. Always take HIV medications exactly as prescribed by your doctor. Before making significant dietary changes, especially if you have HIV or other health conditions, consult with your healthcare provider or a registered dietitian. Individual responses to foods vary, and what works for one person may not work for another. This study was conducted in a specific population and may not apply to everyone with HIV.