The scientists from the University of Southern California Norris Comprehensive Cancer Center found that drinking coffee, decaffeinated or not, may reduce the risk of colon cancer. The study was published in the journal Cancer Epidemiology, Biomarkers & Prevention.
Colon cancer is the second most common cancer among women and the third among men. Global data concerning the occurrence of this cancer and its mortality rate are very diverse. In the United States it is in the third place among cancers with the highest mortality rate, which is estimated to be 7-9% of all cancer deaths. Most cases of colorectal carcinoma are formed on the substrate of adenomatous polyps from the intestinal epithelium. The reason for their formation is a suppressor mutation of the APC gene. Additional genetic alterations of oncogenes and tumor suppressor genes have an impact on the further stages of the development of these polyps. However, colon cancer can be formed despite the lack of polypoid changes. It does not happen often but when it does, it is much more aggressive and more difficult to diagnose.
The researchers analyzed data from 5145 patients diagnosed with colorectal cancer and 4097 healthy patients who did not have cancer. The subjects took part in Molecular Epidemiology of Colorectal Cancer study (MECC). It is a case-control study conducted in northern Israel. As a part of this, the patients were required to complete a number of questionnaires. In one of them they marked the frequency of drinking espresso, decaffeinated coffee, filtered coffee and other beverages. Another questionnaire concerned the occurrence of cancer in the family, diet, physical activity, smoking and other factors that may influence the development of colon cancer.
The researchers found that drinking 1-2 cups of coffee – called as a moderate – reduces the risk of colon cancer by 26%. It has been observed that in patients who consumed more than 2 cups of coffee per day this risk was increased by 50%. This data was presented after taking into account other factors affecting the occurrence of this cancer.
It has been found that the reduced risk of cancer was visible in patients who drink natural coffee and in those who drink decaffeinated coffee. This proves that caffeine itself does not have protective properties against the development of cancer. Polyphenols have similar antioxidant properties that affect the inhibition of the growth of tumor cells. Moreover, melanoidins, that can be found in coffee, accelerate peristalsis, and diterpenes can protect the cells against oxidative processes, at the same time preventing the development of cancer.
The researchers note, that the study was conducted among patients in Israel, where coffee consumption is less common and popular than in the United States. Nevertheless, they believe that the protective effect of coffee concerns the general population, irrespective of their origin. However, before the daily consumption of coffee will be recommended as a preventive strategy for colorectal cancer, further research on this subject is still needed.
Written by:
Klaudia Zyzak, Katarzyna Gałaszkiewicz, Agata Zwierz
Source:
1. S. L. Schmit, H. S. Rennert, G. Rennert, S. B. Gruber. Coffee Consumption and the Risk of Colorectal Cancer. Cancer Epidemiology Biomarkers & Prevention, 2016; 25 (4)
2. Global cancer statistics, 2012.Torre LA, Bray F, Siegel RL, Ferlay J, Lortet-Tieulent J, Jemal ACA Cancer J Clin. 2015 Mar; 65(2):87-108.
3. New era of colorectal cancer screening. Maysaa El Zoghbi, Linda C Cummings: World J Gastrointest Endosc. 2016 Mar 10; 8(5)
4. APC mutations are sufficient for the growth of early colorectal adenomas.Lamlum H, Papadopoulou A, Ilyas M, Rowan A, Gillet C, Hanby A, Talbot I, Bodmer W, Tomlinson IProc Natl Acad Sci U S A. 2000 Feb 29; 97(5):2225-8
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