Coffee consumption and the risk of cancer: An overview

Research Center for Military Health, Yaounde, Cameroon.
Cancer letters (Impact Factor: 5.62). 10/2008; 277(2):121-5. DOI: 10.1016/j.canlet.2008.08.022
Source: PubMed


Habitual coffee drinking has been associated with a reduced risk of mortality and chronic diseases, including cancer. The favourable influence of coffee is supported by several plausible mechanisms due to the presence of a variety of biological compounds such as caffeine, diterpenes, caffeic acid, polyphenols as well as volatile aroma and heterocyclic substances. Current evidence suggests that coffee consumption is associated with a reduced risk of liver, kidney, and to a lesser extent, premenopausal breast and colorectal cancers, while it is unrelated to prostate, pancreas and ovary cancers. Coffee drinking may still help reduce death due to liver cancer.

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    • "Several clinical studies showed a relation between caffeine and anxiogenic effect and/or panic disorders [2] [3]. Its consumption is also associated with an overall lower risk of malignant growth like hepatocellular, endometrial or colorectal cancer [4] [5]. Still the effect of caffeine and its environmental degradation products on aquatic living species is not known. "
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    ABSTRACT: Caffeine, as a typical representative of pharmaceutical pollution, was subjected to the removal from water by means of the electro-Fenton process. The study of a single-molecule solution was meant for better understanding of the influence of operating parameters on the removal rates and for finding their optimal values. The setup comprised a bench-scale reactor equipped with a boron-doped diamond anode and a 3D carbon felt cathode. Degradation and mineralization kinetics were monitored for different sets of two major operating parameters: current intensity (from 100 to 1500 mA) and Fe2+ concentration (from 0.1 to 0.5 mM). Experimental data revealed that the optimal catalyst concentration was 0.2 mM, regardless the applied current intensity. For experiments on degradation kinetics, the trend of increasing the reaction rate with an increasing current was valid up to 300 mA. In contrast, the mineralization rate increased up to 1500 mA. The absolute reaction rate constant between caffeine and hydroxyl radical was determined as (2.48 ± 0.01) × 109 M-1 s-1. A follow-up of aromatic compounds, carboxylic acids and inorganic ions, enabled composition of a plausible degradation pathway for caffeine degradation by hydroxyl radicals. An analysis of the operating parameters versus evolution of degradation and mineralization showed that even small concentrations of Fe2+ and low current intensities led to complete degradation and almost complete mineralization.
    Separation and Purification Technology 09/2015; DOI:10.1016/j.seppur.2015.09.055 · 3.09 Impact Factor
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    • "Please cite this article as: Silva, J.P.L., et al., Organically produced coffee exerts protective effects against the micronuclei induction by mutagens in mouse gut and bone marrow, Food Research International (2013), human cancer, and this risk reduction is mainly associated with its antioxidant activities (Nkondjock, 2009). Coffee consumption has also been associated with a variety of adverse effects that cannot be ignored. "
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    ABSTRACT: While researchers have extensively evaluated the beneficial effects of coffee consumption in reducing the frequency of certain diseases, studies examining the differences between organic and conventional coffee intake are still needed. Therefore, this paper aims to investigate the functional effects of organic and conventional coffee by examining both its chemical composition and its mutagenic/antimutagenic properties. Infusions of 10% or 20% (w/v) of organic and conventional coffee were administered by gavage (10 mL/kg b.w., once or twice a day) to male Swiss mice against doxorubicin (DXR) and 1,2-dimethylhydrazine dihydrochloride (DMH)-induced mutagenicity. The levels of chlorogenic acids, caffeine and trigonelline from the coffee infusions and oxidative stress analysis from the liver were measured by HPLC. Gut and bone marrow micronucleus assays were used as mutagenic/antimutagenic endpoints, as well as the crypt measurements and gut apoptosis index. The in vivo tests revealed that only organic coffee exerted protective effects, despite oxidative stress analysis and crypt measurements not showing differences among treatments. Intriguingly, the low dose (10%. w/v mL/kg) displayed a robust protective effect that showed a significant reduction in bone marrow micronuclei (26.8%), gut micronuclei (11.5%) and apoptosis (27.8%), whereas the higher coffee dose (2 x 20% w/v) only showed a protective effect against bone marrow micronucleus (43.7%). These results highlight that organic coffee could be considered to have beneficial functional effects, although it is still a challenge to define conclusions from analytical data and all the possible interactions from this complex food matrix.
    Food Research International 07/2014; 61:272-278. DOI:10.1016/j.foodres.2013.07.006 · 2.82 Impact Factor
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    • "Numerous scientific studies have explored the positive effects of coffee. It has been shown to preventing DNA damage (Jiyoung et al., 2012; Mišík et al., 2010), and exhibit anti-tumor activity (La Vecchia & Tavani, 2007; Nkondjock, 2009; Ohfuji et al., 2006; Shimazu et al., 2005) as well as reducing the risk of neurodegenerative diseases (Chung-Jung & Allen, 2011). The anti-glycemic action of coffee is still a matter of discussion (Chu et al., 2011; Jean-Baptiste et al., 2006; Zhang, Lee, Cowan, Fabsitz, & Howard, 2011). "
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    ABSTRACT: Free radicals present in coffee may be responsible for exerting toxic effects on an organism. The objectives of this work were to compare free radicals properties and concentrations in different commercially available coffees, in solid and liquid states, and to determine the effect of roasting on the formation of free radicals in coffee beans of various origins. The free radicals content of 15 commercially available coffees (solid and liquid) was compared and the impact of processing examined using electron paramagnetic resonance (EPR) spectroscopy at X-band (9.3GHz). First derivative EPR spectra were measured at microwave power in the range of 0.7-70mW. The following parameters were calculated for EPR spectra: amplitude (A), integral intensity (I), and line-width (ΔBpp); g-Factor was obtained from resonance condition. Our study showed that free radicals exist in green coffee beans (10(16)spin/g), roasted coffee beans (10(18)spin/g), and in commercially available coffee (10(17)-10(18)spin/g). Free radical concentrations were higher in solid ground coffee than in instant or lyophilised coffee. Continuous microwave saturation indicated homogeneous broadening of EPR lines from solid and liquid commercial coffee samples as well as green and roasted coffee beans. Slow spin-lattice relaxation processes were found to be present in all coffee samples tested, solid and liquid commercial coffees as well as green and roasted coffee beans. Higher free radicals concentrations were obtained for both the green and roasted at 240°C coffee beans from Peru compared with those originating from Ethiopia, Brazil, India, or Colombia. Moreover, more free radicals occurred in Arabica coffee beans roasted at 240°C than Robusta. EPR spectroscopy is a useful method of examining free radicals in different types of coffee.
    Food Chemistry 05/2014; 151:110-9. DOI:10.1016/j.foodchem.2013.11.035 · 3.39 Impact Factor
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