Researchers at Queen’s University recently conducted a study on the link between coffee consumption and digestive cancers, specifically hepatocellular carcinoma (HCC), which is the most common type of primary liver cancer.
Previous studies have suggested that drinking coffee may be associated with a lower risk of liver cancer, but the associations for other digestive cancers have been unclear.
The study used data from the UK Biobank, a large, long-term study that is investigating the contributions of genetic predisposition and environmental exposure to the development of disease.
The researchers examined the risk of every type of digestive cancer in association with coffee consumption by amount and by coffee type (decaffeinated, instant, and ground).
Over 7.5 years of follow-up, the researchers found that 3567 people developed digestive cancer among 471,779 participants.
They identified 88 cases of hepatocellular carcinoma, and found that coffee drinkers, regardless of the type of coffee, had a lower risk of liver cancer compared to non-coffee drinkers.
However, the study did not find consistent evidence of reduced risk of other digestive cancers among coffee drinkers.
The researchers noted that misclassification of coffee drinking was possible because coffee consumption may have changed over time, and the study had limited power to detect associations with certain types of cancer due to small numbers of cases.
This study adds to a growing body of research suggesting that moderate coffee consumption (about 2-5 cups per day) may have a variety of health benefits, including a lower risk of type 2 diabetes, heart disease, Parkinson’s disease, depression, and liver and endometrial cancers.
It’s important to note that excessive coffee consumption can have negative health effects, such as anxiety, sleep disturbances, and gastrointestinal issues.
Additionally, adding sugar, cream, or other sweeteners to coffee can negate some of the health benefits associated with coffee consumption.
Overall, this study provides some evidence that drinking coffee, regardless of the type, may be associated with a lower risk of common liver cancer.
However, more research is needed to fully understand the relationship between coffee consumption and digestive cancers, and to identify the optimal amount and type of coffee to consume for maximum health benefits.
Benefits of drinking coffee
There are many potential benefits of drinking coffee, including:
Reduced risk of type 2 diabetes: Several studies have suggested that moderate coffee consumption may be associated with a lower risk of type 2 diabetes.
Lower risk of heart disease: Some studies have suggested that moderate coffee consumption may be associated with a lower risk of heart disease.
Reduced risk of liver cancer: Some research has suggested that drinking coffee may be associated with a lower risk of liver cancer.
Lower risk of depression: Some studies have suggested that moderate coffee consumption may be associated with a lower risk of depression.
Reduced risk of Parkinson’s disease: Some research has suggested that drinking coffee may be associated with a lower risk of Parkinson’s disease.
One study found that people who drank 3-4 cups of coffee per day had a 29% lower risk of developing Parkinson’s disease than those who didn’t drink coffee.
It’s important to note that excessive coffee consumption can have negative health effects, such as anxiety, sleep disturbances, and gastrointestinal issues.
Additionally, adding sugar, cream, or other sweeteners to coffee can negate some of the health benefits associated with coffee consumption. As with any dietary habit, moderation is key.
If you care about liver health, please read studies that coffee drinkers may halve their risk of liver cancer, and green Mediterranean diet could cut fatty liver disease by half.
For more information about health, please see recent studies about how drinking milk affects the risks of heart disease and cancer and results showing higher intake of dairy foods linked to higher prostate cancer risk.
The research is published in British Journal of Cancer and was conducted by Dr. Úna McMenamin et al.
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