Coffee and Coffee Caffeine in Reduced Risk of Cancers But Esophageal Cancer

Intake of coffee regularly may have a profound effect on the reduced risk of cancers, a recent study proposed.

Cancer is a group of diseases characterized by irregular cell growth in any tissue and organ in the body.

Coffee, becoming a popular and social beverage all over the world, particularly in the West, is a drink made from roast bean from the Coffea plant, native to tropical Africa and Madagascar.

According to the joint study lead by the Università Degli Studi di Milano-Bicocca, the consumption of healthy foods, particularly coffee with rich in polyphenols might have a substantial influence on reduced prevalence of cancer incidence.

Coffee extract with high chlorogenic acids (CGAs) exhibited the beneficial biological effects in the ameliorated risk of cancer through anti-inflammatory activity and anti-carcinogenic activity.

In Ras-dependent breast cancer cell line MDA-MB-231, CGAs also displayed a molecular basis of the activity and chemoprotective in the induction of cell apoptosis.


Furthermore, in the review of literature in the expression of the association between total, caffeinated and decaffeinated coffee consumption and melanoma risk in a dose-response meta-analysis on prospective cohort studies through searching the database of PubMed and Embase, researchers indicated, seven studies eligible for meta-analysis, comprised 1,418,779 participants and 9211 melanoma cases. caffeine attenuated melanoma risk with a linear dose-response association between total coffee consumption.

Prevalence risk of melanoma reduced by 3% for an additional cup of coffee intake per day.Dr. Micek A, the lead author said, "coffee intake may be inversely associated with the incidence of melanoma".


In further demonstrated coffee and coffee caffeine in the ameliorated risk of cancer, the Cox proportional hazards regression was used to estimate multivariable-adjusted hazard ratios (HR) for coffee consumption associated with death from all cancers combined and from specific cancer types among 922,896 Cancer with 1982 as a baseline, researchers at joint study lead by the American Cancer Society found that only smokers showed a non-linear association between coffee consumption and all-cancer death but not in never smokers.
Among non-smokers, drinking 2 cups/day or more showed a significantly inverse associated with death from colorectal, head and neck, and female breast cancers, but positively associated with esophageal cancer death.

Taking all together, coffee and coffee caffeine have profound effects in reduced risk of many types of cancer, excepted esophageal cancer which may be attributed to the long term themo effect of hot beverage intake.


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Sources
(1) Natural Compounds in Cancer Prevention: Effects of Coffee Extracts and Their Main Polyphenolic Component, 5-O-Caffeoylquinic Acid, on Oncogenic Ras Proteins by Palmioli A1, Ciaramelli C1, Tisi R1,2, Spinelli M1, De Sanctis G1, Sacco E1,3, Airoldi C1,2,3.(PubMed)
(2) Caffeinated and decaffeinated coffee consumption and melanoma risk: a dose-response meta-analysis of prospective cohort studies by Micek A1, Godos J2, Lafranconi A3, Marranzano M2, Pajak A1.(PubMed)
(3) Associations of Coffee Drinking and Cancer Mortality in the Cancer Prevention Study-II by Gapstur SM1, Anderson RL2, Campbell PT2, Jacobs EJ2, Hartman TJ3, Hildebrand JS4, Wang Y2, McCullough ML2.(PubMed)