Colorectal Cancer Risk Decreased by Drinking Coffee

Coffee with beans

Coffee might once again be saving our lives.

BEACON TRANSCRIPTAnother perk of coffee has just been discovered by researchers, and it appears the beloved drink can decrease the risk of developing colorectal cancer. The team from the Norris Comprehensive Cancer Center of Keck Medicine of the University of Southern California have given us news to rejoice about.

Their study involved more than 5,100 adults who were suffering from colorectal cancer. All of them have been diagnosed in the six months prior to the beginning of the research. The participants were joined by another four thousand men and women who lacked colorectal cancer history. All individuals had to report the amount of caffeinated drinks they consumed each day, including espresso, filtered, instant and decaffeinated coffee. Additionally, they had to complete a survey regarding other factors that cause colorectal cancer, such as physical activity, diet, smoking and their family history of the disease.

Colorectal cancer is known to be the third most common type of cancer that affects both men and women living in the United States. As estimated by the American Cancer Society, 2016 will record 39,000 rectal cancer cases and 95,000 colon cancer cases.

According to the senior author of the study, Stephen Gruber, who is also the USC Norris Comprehensive Cancer Center director, the results showed that people who consumed more coffee were less likely to develop colorectal cancer.

It appears that even one or two cups per day can reduce the chances of being affected by the disease with 26 percent. The risk continues to decrease by each serving an individual has. What is more interesting is that even decaffeinated coffee has the same effect, so caffeine is not the primordial element in this matter.

There are other items that influence the development of colorectal cancer. While polyphenol and caffeine have the same properties as antioxidants, melanoidins contribute to the mobility of the colon. Furthermore, diterpenes increases the defense of the body against oxidative damage. Stephanie Schmidt, co-author of the study, has pointed out that the levels of benefits depend on the brewing method, the roast and the beans used for making coffee. However, the form or flavor of the drink does not make any difference.

The study was conducted by the Clalit National Israeli Cancer Control Center director Gad Rennert, along with researchers from USC Norris, and the results were published today by the American Association of Cancer Research in Cancer Epidemiology, Biomarkers & Prevention.

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