Coffee is a popular source of caffeine. However, it also contains many other components that are believed to have health benefits, such as lowering blood sugar levels. These components include chlorogenic acid, quinides, lignans and trigonelline.
Studies suggest that caffeinated coffee consumption may increase blood pressure and potentially increase the risk of heart disease. However, these results were not found to be true of decaffeinated coffee, and some trials found that chlorogenic acid may actually lower blood pressure.
In a new study, researchers analyzed data on 489,706 individuals from the NIH AARP Diet and Health Study to assess the potential relationship between coffee and tea consumption and colon and rectal cancer. Data on diet and lifestyle were collected through questionnaires. Over an average of 10.5 years, 1,993 distal colon cancers, 2,863 proximal colon cancers and 1,874 rectal cancers were identified.
The researchers found that when compared to individuals who drank no coffee at all, those who consumed four to five cups daily and those who consumed over six cups daily had a 15 and 26 percent reduced risk of colon cancer, respectively. A significant association with tea consumption was lacking.
The authors concluded that drinking coffee may reduce the risk for colon cancer. Additional research is warranted.
For more information about coffee, please visit Natural Standard's Foods, Herbs & Supplements Database.
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