Coffee has been found to lower the risk of colon cancer development.
This has certainly been a good decade for coffee lovers. Far from the guilty pleasure we once believed it, coffee has in recent years not only been exonerated, but it’s practically been heralded as a health food. Studies have linked it to reduced risk of heart disease, certain cancers, diabetes, depression and even Parkinson’s disease and dementia. But there’s been some discussion about whether all types of coffee are created equal when it comes to health benefits, since the active compounds may be more or less present in, say, boiled vs. brewed or caffeinated vs. decaffeinated coffees. Now, a new study suggests that coffee of any description seems to offer some level of protection against colon cancer. Whether the same is true for other types of cancer isn’t so clear just yet.
There was a clear connection between coffee drinking and not being diagnosed with colon cancer. People who drank between one and two cups per day had a 25% reduced chance of having colon cancer, and this reduction rose to 50% when a person drank more than two and a half cups per day. Even when variables like smoking, diet and family history were accounted for, the results still held true. And what was more striking was that the type of coffee didn’t seem to make a difference.