Cancer is one of the most feared diseases. The carcinogenic potential of coffee has been investigated in several long term animal bioassays.
Studies suggest those who enjoy a cup of coffee every day or nearly daily have a lower risk for liver cancer than those who rarely sip a cup.
Feeding high levels of coffee as part of the diet did not produce tumors in either rats or mice (Nehling & Debry 1996).
On the contrary, some studies reported that instant coffee resulted in a decreased incidence of spontaneous tumors (Stadler 1990). The presence of antioxidants in coffee can explain the anticancer property of the beverage, but there are other compounds which might be involved.
According to the scientists, caffeine and caffeic acid, major coffee constituents have been shown to suppress mammary tumor formation in animal models and to inhibit DNA methylation in human breast cancer cells, respectively.
Coffee may also reduce risk through decreasing inflammation and influencing estrogen metabolism.
Research by National Institute of Environmental Health Sciences, North Carolina reported that cafestol and kahweol, which are naturally occurring diterpenes in coffee, have proved to have anti-carcinogenic properties.
Coffee and cancer
