A study in Korea found that those who drank three or more cups of coffee daily had a 77% lower risk of colorectal cancer. The effect of coffee on colorectal cancer prevention was more pronounced in men.
According to the Korea Food Communication Forum (KOFRUM) on the 22nd, a research team led by Professor Jeongseon Kim of the International Cancer Center at the National Cancer Center analyzed the correlation between coffee consumption and the occurrence of colorectal cancer in a total of 2,092 people, including 699 colorectal cancer patients and 1,933 healthy people. turned out like this
The results of this study (Coffee consumption and its interaction with the genetic variant AhR rs2066853 in colorectal cancer risk: a case-control study in Korea) were introduced in the recent issue of Carcinogenesis, an international scientific journal in the field of cancer.
Those who drank three or more cups a day in the study had a 77% lower risk of colorectal cancer. In particular, it decreased by 83% for men.
Professor Kim’s team said in the paper, “It is believed that antioxidants such as caffeine and chlorogenic acid, which are abundant in coffee, lower the risk of colorectal cancer.”
Several research papers have already been published overseas on the effect of coffee on the prevention and symptom improvement of colorectal cancer. A Harvard University study in 2017 found that colorectal cancer patients who drank four or more cups of coffee a day following being diagnosed with colorectal cancer had a significantly lower risk of early death than those who did not drink coffee.
Dr. Chen Yuan’s team at the Dana-Farber Cancer Institute in Boston, USA investigated the correlation between coffee consumption and survival and progression inhibition rates in 1,171 patients with advanced or metastatic colorectal cancer between 2005 and 2018.
The study found that consumption of two or more cups of coffee per day lowered the risk of death and delayed worsening of symptoms in patients with metastatic colorectal cancer. This effect was greater as the amount of coffee consumed per day increased. The positive effect of coffee on colorectal cancer patients was confirmed not only in regular coffee (containing caffeine) but also in decaffeinated coffee. The study results were published in Oncology, the Journal of the American Medical Association (JAMA) in 2020.
The research team explained in the paper, “The antioxidant and anti-inflammatory ingredients contained in coffee can contribute to increasing the survival rate and prolonging the survival period of colorectal cancer patients.”
