People with colorectal cancer (CRC) who drank at least four cups of coffee per day after their diagnosis had a significantly lower risk of early death—from either their cancer or any cause—than those who didn’t drink coffee, according to a new study from Harvard T.H. Chan School of Public Health.
People with colorectal cancer (CRC) who drank at least four cups of coffee per day after their diagnosis had a significantly lower risk of early death—from either their cancer or any cause—than those who didn’t drink coffee, according to a new study from Harvard T.H. Chan School of Public Health.
The study was published online November 17, 2017 in Gastroenterology.
“Until now, very few dietary factors have been linked with colorectal cancer prognosis. Our new study suggests that coffee may potentially improve survival of patients diagnosed with colorectal cancer,” said Yang Hu, a doctor of science candidate at Harvard Chan School and lead author of the study.
CRC is the second leading cause of cancer death in the U.S., according to the American Cancer Society. Previous evidence has suggested that coffee may help lower risk of mortality as well as several chronic diseases, perhaps due to its ability to fight inflammation and insulin resistance and because it contains anti-carcinogenic compounds.
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