Wednesday, 8 November 2017

Food Therapy: Coffee, In Decreased Risk of Esophageal Cancer

Kyle J. Norton, Master of Nutrients
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.


Coffee intake regularly may decrease risk of esophageal cancer developing, according to the study conducted by the Istituto di Ricerche Farmacologiche "Mario Negr".

Esophageal cancer is a medical condition characterized by cell growth disorderly and uncontrollably in the esophagus, the food tube that runs between the throat and stomach.

Coffee, becoming a popular and social beverage all over the world, particularly in the West, is a drink made from roasted bean from the Coffea plant, native to tropical Africa and Madagascar.

According to the data base extracted from hospital-based case-control studies conducted in Italy and Switzerland on oral/pharyngeal cancer included 749 cases and 1772 controls, with esophageal cancer 395 cases and 1066 controls, researchers indicated that the relative ratio of esophageal cancer for patients drinking >3 cups/day were 0.6. And the inverse association was more profound if taking other factors into account.

The study also insisted, there are no association between risk of esophageal cancer and decaffeinate coffee drinking and people consuming coffee in low amounts.

Additionally, in the study of 38,679 subjects aged 40-64 years with no previous history of cancer, 157 cases of oral, pharyngeal, and esophageal cancers identified during 13.6 years of follow-up, coffee intake regularly of 1 cup or more showed a inverse association in risk of esophageal cancer, regardless to sex and cancer site.

The relative hazard ratio of these group was 0.51 in compared to no consumption group.

Further to confirm the positive effect of coffee intake in attenuated esophageal cancer risk, the Catalan Institute of Oncology (ICO-IDIBELL) conducted a study in examined the association of tea and coffee consumption with EC risk among 442,143 men and women without cancer at baseline from 9 countries of the European Prospective Investigation into Cancer and Nutrition, suggested that according to the returned questionnaire
1. During a mean follow-up of 11.1 years, coffee intake regular patients showed a significant lower risk of esophageal cancer in compared to non drinkers group.
2. Men coffee consumption was inversely related to esophagealsquamous cell carcinoma (ESCC), but not among women.
3. Risk of esophageal cancer was reduced in current smokers with coffee consumption.

Taking altogether, coffee consumption daily and regularly are associated to reduced risk of esophageal cancer, particular in men and smokers.



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Sources
(1) Coffee and tea intake and risk of oral, pharyngeal and esophageal cancer by Tavani A1, Bertuzzi M, Talamini R, Gallus S, Parpinel M, Franceschi S, Levi F, La Vecchia C.(PubMed)
(2) Coffee consumption and the risk of oral, pharyngeal, and esophageal cancers in Japan: the Miyagi Cohort Study by Naganuma T1, Kuriyama S, Kakizaki M, Sone T, Nakaya N, Ohmori-Matsuda K, Nishino Y, Fukao A, Tsuji I.(PubMed)
(3) Tea and coffee consumption and risk of esophageal cancer: the European prospective investigation into cancer and nutrition study by Zamora-Ros R1, Luján-Barroso L, Bueno-de-Mesquita HB, Dik VK, Boeing H, Steffen A, Tjønneland A, Olsen A, Bech BH, Overvad K, Boutron-Ruault MC, Racine A, Fagherazzi G, Kuhn T, Katzke V, Trichopoulou A, Lagiou P, Trichopoulos D, Tumino R, Panico S, Vineis P, Grioni S, Palli D, Weiderpass E, Skeie G, Huerta JM, Sánchez MJ, Argüelles M, Amiano P, Ardanaz E, Nilsson L, Wallner B, Lindkvist B, Wallström P, Peeters PH, Key TJ, Khaw KT, Wareham NJ, Freisling H, Stepien M, Ferrari P, Gunter MJ, Murphy N, Riboli E, González CA.(PubMed)

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