Examining Coffee Consumption: Potential Decrease in Colon Cancer Incidence Risks
The World Cancer Research Fund (WCRF) has indicated that an abundance of studies suggest a possible connection between coffee consumption and a lower risk of colorectal and bowel cancer.
In a study published in the International Journal of Cancer, it was found that consuming four cups of coffee daily was associated with a 32% lower risk of colorectal cancer recurrence. This study involved 1,719 participants with colorectal cancer in stages 1 through 3.
Coffee's potential benefits in reducing oxidative stress, supporting gut bacteria, inhibiting tumor growth, and protecting against nonalcoholic fatty liver disease may contribute to this reduced risk.
The WCRF study also cited findings that show coffee drinkers have a lower risk of colorectal cancer compared to non-coffee drinkers.
Interestingly, caffeinated and decaffeinated coffee may affect the body differently. Caffeinated coffee has been associated with a higher risk of rectal cancer but not of colon cancer, suggesting that the body processes these types of coffee differently.
To help prevent colorectal cancer, people can engage in regular physical activity, maintain a nutritious diet, and avoid tobacco and alcohol use.
The current evidence supporting the link between coffee consumption and related cancers is mixed and evolving. Moderate coffee consumption may reduce the risk of colorectal, liver, and prostate cancer, as well as skin cancer (melanoma). However, higher levels of plasma caffeine are associated with an increased risk of lung cancer, highlighting the complexity of caffeine's role in cancer risk.
The International Agency for Research on Cancer has found no clear association between coffee intake and cancer at any body site. More research is needed to fully understand the impact of coffee consumption, particularly in distinguishing between caffeinated and decaffeinated coffee.
Sources:
[1] International Agency for Research on Cancer (IARC)[2] National Cancer Institute: https://www.cancer.gov/about-cancer/causes-prevention/diet/colorectal-cancer-diet[3] Mayo Clinic: https://www.mayoclinic.org/diseases-conditions/colorectal-cancer/diagnosis-treatment/drc-20368066[4] Oxford University Press: https://academic.oup.com/annonc/article/28/9/1711/4894246[5] European Journal of Epidemiology: https://link.springer.com/article/10.1007/s10654-018-0359-3
- The study published in the International Journal of Cancer suggests that consuming four cups of coffee daily can lead to a 32% lower risk of recurrence in patients with colorectal cancer.
- The WCRF study highlights that coffee drinkers have a lower risk of colorectal cancer compared to non-coffee drinkers.
- Interestingly, caffeinated coffee has been associated with a higher risk of rectal cancer but not of colon cancer, indicating that the body processes these types of coffee differently.
- While moderate coffee consumption may help reduce the risk of colorectal, liver, prostate, and skin cancer, higher levels of plasma caffeine are associated with an increased risk of lung cancer, suggesting complexity in caffeine's role in cancer risk.
