Regular coffee consumption is inversely correlated to colorectal cancer risk, according to results of a study published in the April issue of Cancer Epidemiology, Biomarkers & Prevention.

Coffee has been proposed as a protective agent against colorectal cancer because several of its components affect the physiology of the colon. These compounds include caffeine, melanoidins, diterpenes, and polyphenols. Protection may arise from changes to the microbiome, antioxidant effects, antimutagenic effects, reduction of bile acid secretion, and improved bowel functions such as motility and capacity.

Arabs reported the highest total amount of coffee drinking (average 3.3 servings per day), followed by Sephardi Jews (2.1 servings per day) and Ashkenazi Jews (1.8 servings per day).

Cases compared with controls were slightly younger and less likely to take statins or low-dose aspirin, to smoke, to be physically active, and to eat five or more servings of vegetables per day. Cases also reported a stronger family history of colorectal cancer. The research group previously published a study identifying six susceptibility genetic loci for colorectal cancer.

The new findings apply to lower daily coffee consumption than previous investigations. Other studieshave correlated coffee consumption with decreased risk for colon cancer recurrence, and a meta-analysis previously associated coffee consumption with lowered colorectal cancer risk.

Cancer Epidemiol Biomarkers Prev. 2016;25:634-639. Abstract