Coffee drinking and hepatocellular carcinoma risk

Bravi, Francesca; Bosetti, Cristina; Tavani, Alessandra; Bagnardi, Vincenzo; Gallus, Silvano; Negri, Eva; Franceschi, Silvia; Vecchia, Carlo La

doi:10.1002/hep.21708

Cited by 211 publications

(136 citation statements)

References 41 publications

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“…Several epidemiologic studies have reported inverse associations of coffee drinking with levels of liver enzymes, 7,15,16) as well as with the risk of chronic liver diseases, 17) including liver cirrhosis 10,18) and even hepatocellular carcinoma. 11,19,20) The present epidemiological study revealed, for the first time, that coffee intake may protect against fatty liver. Since the subjects in this study were healthy individuals employed at the same company and maintained a similar lifestyle, including their work and home life, during the 5-year study period, the present results were considered to be relatively reliable.…”

Section: Discussionsupporting

confidence: 51%

Coffee Consumption is Associated with a Lower Incidence of Fatty Liver in Middle-aged Men

Funatsu

Yamashita

Nakamura

2011

JOURNAL OF HEALTH SCIENCE

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Whilst accumulating reports have shown the beneficial effects of coffee against chronic liver diseases, the effects of coffee against fatty liver have not yet been reported. In this cross-sectional and the followup studies, we investigated the effects of coffee on the production of fatty liver in healthy males, using ultrasonography. In the follow-up study, annual changes in daily coffee intake during the 5-year study period were compared between subjects who appeared to have fatty liver (fatty liver group) and those who did not appear to have fatty liver (non-fatty liver group) in the matched study according to age, body mass index (BMI) and daily exercise level. The effects of changes in daily coffee intake between both groups on the development of fatty liver were investigated after adjustments for related factors, such as BMI, daily coffee and alcohol intake and exercise level. In the cross-sectional study, the subjects with fatty liver were revealed to have a lower daily coffee intake than those without fatty liver. In the follow-up study, a significant difference in the changes in daily coffee intake was observed between the fatty liver and nonfatty liver groups with a decrease in daily coffee intake observed in the former group, compared with the change in the latter group. Further, daily coffee intake was negatively correlated with the development of fatty liver after adjustments for related factors. These findings suggest a protective effect of coffee against fatty liver.

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Section: Discussionsupporting

confidence: 51%

Coffee Consumption is Associated with a Lower Incidence of Fatty Liver in Middle-aged Men

Funatsu

Yamashita

Nakamura

2011

JOURNAL OF HEALTH SCIENCE

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“…Two meta-analyses on the relationship between coffee and HCC conducted by Bravi et al [114] and Larsson et al [115] provided substantial evidence that there is an inverse relation between coffee and HCC. The findings from these meta-analyses indicate a reduced risk of liver cancer, among both individuals with and without a history of liver disease.…”

Section: Coffeementioning

confidence: 99%

Asian Pacific Association for the Study of the Liver consensus recommendations on hepatocellular carcinoma

et al. 2010

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Introduction The Asian Pacific Association for the Study of the Liver (APASL) convened an international working party on the management of hepatocellular carcinoma (HCC) in December 2008 to develop consensus recommendations. Methods The working party consisted of expert hepatologist, hepatobiliary surgeon, radiologist, and oncologist from Asian-Pacific region, who were requested to make drafts prior to the consensus meeting held at Bali, Indonesia on 4 December 2008. The quality of existing evidence and strength of recommendations were ranked from 1 (highest) to 5 (lowest) and from A (strongest) to D (weakest), respectively, according to the Oxford system of evidence-based approach for developing the consensus statements. 123Hepatol Int (2010) 4: 439-474 DOI 10.1007/s12072-010-9165-7 Results Participants of the consensus meeting assessed the quality of cited studies and assigned grades to the recommendation statements. Finalized recommendations were presented at the fourth APASL single topic conference on viral-related HCC at Bali, Indonesia and approved by the participants of the conference.

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“…5 Existe uma vasta literatura que relata o potencial dos compostos bioativos ou componentes funcionais na ação contra os males da hipertensão, doenças cardiovasculares, câncer entre outras. [8][9][10][11][12][13][14][15][16][17][18][19][20] Além da cafeína, o café apresenta outras substâncias bioativas como a trigonelina, compostos fenólicos (em que se destacam os ácidos clorogênicos) e compostos resultantes da reação de Maillard, como as melanoidinas. 21,22 Os compostos fenólicos constituem uma das principais classes de antioxidantes naturais.…”

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“…Estes constituintes são capazes de retardar o envelhecimento e o aparecimento de doenças, e até de impedí-las. [10][11][12][13][14][15][16][17][18][19][20] Os constituintes dos cafés são afetados pelo grau de torra. A trigonelina, presente em torno de 1,0% no grão cru, durante a torra, pode formar a niacina e diversos componentes voláteis, como piridinas e pirróis e que contribuem para aroma final da bebida.…”

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Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

et al. 2009

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Compostos bioativos e atividade antioxidante do Café Conilon submetido a diferentes graus de torra sérgio antônio lemos de morais, francisco José tôrres de aquino * , priscilla mendes do nascimento, evandro afonso do nascimento e roberto Chang Instituto de Química, Universidade Federal de Uberlândia, CP 593, 38408-100 Uberlândia -MG, BrasilRecebido em 19/2/08; aceito em 10/10/08; publicado na web em 5/2/09 BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING. The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.

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Coffee drinking and hepatocellular carcinoma risk

Cited by 211 publications

References 41 publications

Coffee Consumption is Associated with a Lower Incidence of Fatty Liver in Middle-aged Men

Coffee Consumption is Associated with a Lower Incidence of Fatty Liver in Middle-aged Men

Asian Pacific Association for the Study of the Liver consensus recommendations on hepatocellular carcinoma

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

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