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Koffie verlaagt risico op darmkanker*
Uit een Amerikaans onderzoek onder bijna 490.000 personen die ruim 10 jaar gevolgd werden blijkt dat het drinken van koffie de kans op darmkanker duidelijk kan verlagen. 6.730 deelnemers kregen in de loop van de studie een vorm van darmkanker. Koffiedrinkers bleken een duidelijk lagere kans te hebben op darmkanker. Vier kopjes koffie, al dan niet met cafeíne, per dag verlaagde het risico op darmkanker met 15 procent. Bij zes koppen koffie per dag was deze verlaging opgelopen tot 26% en tot zelfs 38% voor kanker in het eerste gedeelte van de dikke darm. Het drinken van thee leek in deze studie geen invloed te hebben.
Caffeinated and decaffeinated coffee and tea intakes and risk of colorectal cancer in a large prospective study1,2,3,4
1. Rashmi Sinha, 2. Amanda J Cross, 3. Carrie R Daniel, 4. Barry I Graubard, 5. Jennifer W Wu, 6. Albert R Hollenbeck, 7. Marc J Gunter, 8. Yikyung Park, and 9. Neal D Freedman
+ Author Affiliations
1. 1From the Nutritional Epidemiology Branch (RS, AJC, CRD, JWW, YP, and NDF) and Biostatistics Branch (BIG), Division of Cancer Epidemiology and Genetics, National Cancer Institute, NIH, Department of Health and Human Services, Rockville, MD; AARP, Washington, DC (ARH); and the Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London, United Kingdom (MJG).
+ Author Notes
· ↵2 The views expressed in this article are solely those of the authors and do not necessarily reflect those of the contractor or the Department of Health. The Pennsylvania Department of Health specifically disclaims responsibility for any analyses, interpretations, or conclusions.
· ↵3 Supported by the Intramural Research Program of the National Cancer Institute, NIH.
· ↵4 Address correspondence to R Sinha, 6120 Executive Boulevard, Rockville, MD 20852. E-mail: email@example.com.
Background: Coffee and tea are widely consumed globally and are rich sources of potential chemopreventive compounds. Epidemiologic data for coffee and tea intakes in relation to colorectal cancer remain unclear. Despite differences in gut physiology, few studies have conducted investigations by anatomic subsites.
Objective: We evaluated coffee and tea intakes (caffeinated and decaffeinated) in relation to colon (proximal and distal) and rectal cancers.
Design: The NIH-AARP Diet and Health Study included 489,706 men and women who completed a baseline (1995–1996) self-administered questionnaire of demographics, diet, and lifestyle. Over a median of 10.5 y of follow-up, we identified 2863 proximal colon, 1993 distal colon, and 1874 rectal cancers. Multivariable HRs and 95% CIs were estimated by using Cox regression.
Results: Approximately 16% of participants drank ≥4 cups coffee/d. Compared with nondrinkers, drinkers of 4–5 cups coffee/d (HR: 0.85; 95% CI: 0.75, 0.96) and ≥6 cups coffee/d (HR: 0.74; 95% CI: 0.61, 0.89; P-trend < 0.001) had a lower risk of colon cancer, particularly of proximal tumors (HR for ≥6 cups/d: 0.62; 95% CI: 0.49, 0.81; P-trend < 0.0001). Results were similar to those overall for drinkers of predominantly caffeinated coffee. Although individual HRs were not significant, there was a significant P-trend for both colon and rectal cancers for people who drank predominantly decaffeinated coffee. No associations were observed for tea.
Conclusions: In this large US cohort, coffee was inversely associated with colon cancer, particularly proximal tumors. Additional investigations of coffee intake and its components in the prevention of colorectal cancer by subsites are warranted. The NIH-AARP Diet and Health Study was registered at clinicaltrials.gov as NCT00340015. (September 2012)