Whether you like your coffee black, decaf, half-caff or even instant, feel free to drink up. Researchers at the University of Southern California (USC), Norris Comprehensive Cancer Center of Keck Medicine of USC, have found that coffee consumption decreases the risk of colorectal cancer.
The study examined over 5100 men and women who had been diagnosed with colorectal cancer within the past six months, along with an additional 4000 men and women with no history of colorectal cancer to serve as a control group. Participants reported their daily consumption of boiled (espresso), instant, decaffeinated and filtered coffee, as well as their total consumption of other liquids. A questionnaire also gathered information about many other factors that influence the risk of colorectal cancer, including family history of cancer, diet, physical activity and smoking.
“We found that drinking coffee is associated with lower risk of colorectal cancer, and the more coffee consumed, the lower the risk,” said Stephen Gruber, MD, PhD, MPH, director of the USC Norris Comprehensive Cancer Center and senior author of the study.
The data showed that even moderate coffee consumption, between one to two servings a day, was associated with a 26 percent reduction in the odds of developing colorectal cancer after adjusting for known risk factors. Moreover, the risk of developing colorectal cancer continued to decrease to up to 50 percent when participants drank more than 2.5 servings of coffee each day. The indication of decreased risk was seen across all types of coffee, both caffeinated and decaffeinated.
Colorectal cancer is the third most common cancer that is diagnosed in both men and women in the United States, with nearly five percent of men and just over four percent of women developing the disease over their lifetime. The American Cancer Society (ACS) estimates that in the United States, over 95000 new cases of colon cancer and 39000 new cases of rectal cancer will be diagnosed in this year alone.
Source: Science Daily