经常喝咖啡或可有效降低结肠癌患者癌症复发的风险

  来自美国达纳-法伯癌症研究所(Dana-Farber Cancer Institute)的科学家研究指出，经常喝含咖啡因的咖啡或可帮助抑制个体结肠癌的复发，并且改善个体痊愈的机会，相关研究发表于国际杂志Journal of Clinical Oncology上。
  研究中的所有病人都经历了外科手术和化疗来治疗III期结肠癌，而且每天摄入至少4杯咖啡（含咖啡因460mg）对患者的疾病也起到了明显的改善作用；相比不喝咖啡的个体而言，喝咖啡使得患者结肠癌复发的风险降低了42%，而因癌症或其它原因的死亡风险降低了33%。
  研究者Brendan J. Guercio说道，每天2-3杯咖啡或许会对患者带来最佳益处，而一杯甚至更少的咖啡摄入则对患者无益。文章中研究者对几乎1000名患者进行研究，让患者在化疗期间及一年以后填写每日饮食模式的调查问卷；随后研究者发现，喝咖啡的个体癌症复发的风险较低，而且生存率及痊愈的机会得到了明显的改善。
  很多患者在治疗后5年内癌症发生了复发，对于III期结肠癌患者而言，癌症首先是在原发性位点附近的淋巴结被发现的，但后期的癌症转移并没有任何迹象，这些患者的复发风险为35%。研究者Fuchs说道，本文研究结果非常让人欣喜，但在研究结论没有经过别的实验证实前我们还不便推荐患者摄入咖啡，如果你是一个咖啡爱好者，那么咖啡或可帮助抑制结肠癌，但如果你不是一个咖啡爱好者那你或许需要考虑一下是否喝点咖啡。
  这项研究首次阐明了含咖啡因的咖啡的摄入和个体结肠癌复发的风险之间的关联，近来有研究表明咖啡或可帮助抵御一系列癌症的发生，比如降低绝经后个体乳腺癌的发生、黑色素瘤、肝癌及恶性前列腺癌的发生等。本文研究重点关注咖啡及其它饮食因素，因为咖啡已经证明可以降低2型糖尿病风险，而糖尿病的风险因子，肥胖、静坐的生活方式、高热量糖类的摄入及高胰岛素水平，这些都被认为可以引发结肠癌。
  研究者表示，我们认为癌症复发风险及死亡风险的降低或许归因于咖啡因及咖啡中的其它组分，但目前我们并不清楚咖啡因为何会具有这样的效应；我们假设，咖啡因的摄入会增加机体对胰岛素的敏感性，从而使得机体所需胰岛素水平降低，随后帮助降低炎症发生，而炎症正是引发糖尿病和癌症的风险因子；除了喝咖啡外，研究者还指出，人们通常会通过其它途径降低癌症风险，避免肥胖、有规律锻炼、健康饮食方式、多吃坚果等。（转化医学网360zhyx.com）
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转化医学网推荐的原文摘要：

Coffee Intake, Recurrence, and Mortality in Stage III Colon Cancer: Results From CALGB 89803 (Alliance)
JCO    doi: 10.1200/JCO.2015.61.5062
Brendan J. Guercio, Kaori Sato, Donna Niedzwiecki, Xing Ye, Leonard B. Saltz, Robert J. Mayer, Rex B. Mowat, Renaud Whittom, Alexander Hantel, Al Benson, Daniel Atienza, Michael Messino, Hedy Kindler, Alan Venook, Frank B. Hu, Shuji Ogino, Kana Wu, Walter C. Willett, Edward L. Giovannucci, Jeffrey A. Meyerhardt and Charles S. Fuchs⇑
Purpose Observational studies have demonstrated increased colon cancer recurrence in states of relative hyperinsulinemia, including sedentary lifestyle, obesity, and increased dietary glycemic load. Greater coffee consumption has been associated with decreased risk of type 2 diabetes and increased insulin sensitivity. The effect of coffee on colon cancer recurrence and survival is unknown.

Patients and Methods During and 6 months after adjuvant chemotherapy, 953 patients with stage III colon cancer prospectively reported dietary intake of caffeinated coffee, decaffeinated coffee, and nonherbal tea, as well as 128 other items. We examined the influence of coffee, nonherbal tea, and caffeine on cancer recurrence and mortality using Cox proportional hazards regression.

Results Patients consuming 4 cups/d or more of total coffee experienced an adjusted hazard ratio (HR) for colon cancer recurrence or mortality of 0.58 (95% CI, 0.34 to 0.99), compared with never drinkers (Ptrend = .002). Patients consuming 4 cups/d or more of caffeinated coffee experienced significantly reduced cancer recurrence or mortality risk compared with abstainers (HR, 0.48; 95% CI, 0.25 to 0.91; Ptrend = .002), and increasing caffeine intake also conferred a significant reduction in cancer recurrence or mortality (HR, 0.66 across extreme quintiles; 95% CI, 0.47 to 0.93; Ptrend = .006). Nonherbal tea and decaffeinated coffee were not associated with patient outcome. The association of total coffee intake with improved outcomes seemed consistent across other predictors of cancer recurrence and mortality.

Conclusion Higher coffee intake may be associated with significantly reduced cancer recurrence and death in patients with stage III colon cancer.