BACKGROUND: Coffee consumption has been associated with reduced markers of hepatic cell damage, reduced risk of chronic liver disease, and cirrhosis across a variety of populations. Data on the association between coffee consumption and risk of hepatocellular carcinoma (HCC), especially in high-risk populations, are sparse. METHODS: This study examines the relationship between coffee and caffeine consumption, and the risk of developing HCC within the Singapore Chinese Health Study, a prospective cohort of 63,257 middle-aged and older Chinese men and women, a relatively high-risk population for HCC. Baseline data on coffee consumption and other dietary and lifestyle factors were collected through in-person interviews at enrollment between 1993 and 1998. RESULTS: As of 31 December 2006, 362 cohort participants had developed HCC. High levels of coffee or caffeine consumption were associated with reduced risk of HCC (p for trend < 0.05). Compared with non-drinkers of coffee, individuals who consumed three or more cups of coffee per day experienced a statistically significant 44% reduction in risk of HCC (hazard ratio 0.56, 95% confidence interval, 0.31-1.00, p = .049) after adjustment for potential confounders and tea consumption. CONCLUSION: These data suggest that coffee consumption may reduce the risk of developing HCC in Chinese in Singapore.
BACKGROUND: Coffee consumption has been associated with reduced markers of hepatic cell damage, reduced risk of chronic liver disease, and cirrhosis across a variety of populations. Data on the association between coffee consumption and risk of hepatocellular carcinoma (HCC), especially in high-risk populations, are sparse. METHODS: This study examines the relationship between coffee and caffeine consumption, and the risk of developing HCC within the Singapore Chinese Health Study, a prospective cohort of 63,257 middle-aged and older Chinese men and women, a relatively high-risk population for HCC. Baseline data on coffee consumption and other dietary and lifestyle factors were collected through in-person interviews at enrollment between 1993 and 1998. RESULTS: As of 31 December 2006, 362 cohort participants had developed HCC. High levels of coffee or caffeine consumption were associated with reduced risk of HCC (p for trend < 0.05). Compared with non-drinkers of coffee, individuals who consumed three or more cups of coffee per day experienced a statistically significant 44% reduction in risk of HCC (hazard ratio 0.56, 95% confidence interval, 0.31-1.00, p = .049) after adjustment for potential confounders and tea consumption. CONCLUSION: These data suggest that coffee consumption may reduce the risk of developing HCC in Chinese in Singapore.
Authors: S Hosaka; S Kawa; Y Aoki; E Tanaka; K Yoshizawa; Y Karasawa; N Hosaka; K Kiyosawa Journal: Food Chem Toxicol Date: 2001-06 Impact factor: 6.023
Authors: S Gallus; M Bertuzzi; A Tavani; C Bosetti; E Negri; C La Vecchia; P Lagiou; D Trichopoulos Journal: Br J Cancer Date: 2002-10-21 Impact factor: 7.640
Authors: Christina Bamia; Pagona Lagiou; Mazda Jenab; Antonia Trichopoulou; Veronika Fedirko; Krasimira Aleksandrova; Tobias Pischon; Kim Overvad; Anja Olsen; Anne Tjønneland; Marie-Christine Boutron-Ruault; Guy Fagherazzi; Antoine Racine; Tilman Kuhn; Heiner Boeing; Anna Floegel; Vasiliki Benetou; Domenico Palli; Sara Grioni; Salvatore Panico; Rosario Tumino; Paolo Vineis; H B Bueno-de-Mesquita; Vincent K Dik; Nirmala Bhoo-Pathy; Cuno S P M Uiterwaal; Elisabete Weiderpass; Eiliv Lund; J Ramón Quirós; Raul Zamora-Ros; Esther Molina-Montes; Maria-Dolores Chirlaque; Eva Ardanaz; Miren Dorronsoro; Björn Lindkvist; Peter Wallström; Lena Maria Nilsson; Malin Sund; Kay-Tee Khaw; Nick Wareham; Kathryn E Bradbury; Ruth C Travis; Pietro Ferrari; Talita Duarte-Salles; Magdalena Stepien; Marc Gunter; Neil Murphy; Elio Riboli; Dimitrios Trichopoulos Journal: Int J Cancer Date: 2014-09-24 Impact factor: 7.396