Large Scale Study Shows Coffee Prevents Cancer

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PreventDisease

Coffee is known to have anti-cancer properties as researchers have found that coffee drinkers are typically 50% less likely to get specific cancers than nondrinkers. Several studies have found ties to lower rates of breast and rectal cancers. A large-scale cohort study of nearly 1,000 cancer patients has shown coffee prevents the recurrence of colon cancer.

From fighting free radicals, to improving memory, diabetes, parkinsons,and even reducing cancer risk, there are plenty of studies touting the health benefits of coffee.

Like all plant foods, coffee (derived from a bean) contains many naturally occurring chemicals and many are potentially healthful. As in tea, many of the beneficial substances are antioxidants, which help protect against cell-damaging free radicals, and thus may reduce the risk of heart disease and cancer. In fact, coffee is the No.1 source of antioxidants in the U.S., largely because Americans drink so much of it instead of other foods.
Caffeic acid is found in coffee, as its name might suggest, however it is chemically unrelated to caffeine and shares none of its stimulant actions in the body. It is a member of a large class of chemicals found in coffee called phenols. Many of these phenols, such as caffeic acid, exhibit modest, dose-dependent anti-oxidant and anti-carcinogenic properties.

Ferulic acid is also an antioxidant which neutralizes free radicals and may prevent oxidative damage to our bodies. The acid is also a potent anti-inflammatory that is capable of significantly reducing brain inflammation.

Study 

Writing in the Journal of Clinical Oncology, the team behind the study revealed data that suggests participants consuming four or more cups of coffee a day (equivalent to around 460 milligrams of caffeine), were 42% less likely to have their cancer return than non-coffee drinkers, and were 33% less likely to die from cancer or any other cause during the study follow up period.

“We found that coffee drinkers had a lower risk of the cancer coming back and a significantly greater survival and chance of a cure,” said lead author Dr Charles Fuchs — who is director of the Gastrointestinal Cancer Center at the Dana-Farber Cancer Institute.

However, Fuchs warned that as encouraging as the results appear to be, he is hesitant to recommend patients start drinking coffee until the results are confirmed in other studies.

“If you are a coffee drinker and are being treated for colon cancer, don’t stop,” he said. “But if you’re not a coffee drinker and wondering whether to start, you should first discuss it with your physician.”

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