The Effect of Coffee on Cancer

Coffee Love 150x150 The Effect of Coffee on CancerI was puzzled why coffee was not on Dr. William Li’s list of Anti-angiogenic foods. So I read along Science Daily trying to figure out why.

It’s considered well-known that coffee contains caffeine, which also hampers the growth of cancer cells. However recent studies are inconclusive. Many find positive effects of coffee on avoiding breast cancer for women. Here’s a few that you may want to read.

  • Depending on a certain gene a woman has, a coffee consumption rate of at least two-three cups a day can either reduce the total risk of developing breast cancer or delay the onset of cancer.  Full article here.
  • Women drink more than four times a day run a lower risk of developing breast cancer than women who drink coffee less than once a day. Specifically, boiled coffee works better than filtered coffee, because boiled coffee has coffee-specific fatty acids. These fatty acids have previously been shown in animal experiments to inhibit the growth of cancer. Full article here:
  • Using information from a pooled-analysis of nine studies, regular coffee drinkers, ie. drinking four or more cups a day, compared with those who were non-drinkers, had a 39 percent decreased risk of oral cavity and pharynx cancers combined. Data on decaffeinated coffee was too sparse for detailed analysis, but indicated no increased risk. Full article here.

As quoted by one of the researchers, “it is too early to make any dietary recommendations regarding coffee consumption.”


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3 Responses to The Effect of Coffee on Cancer

  1. Jenny says:

    Coffee is very protective. My health has improved since I started drinking it regularly.

  2. John Shupe says:

    Our health is always a priority and with the addition to coffee in our diets I’m sure we can feel better about our consumption of coffee on a daily basis.

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