Daily intake of coffee or tea reduces brain cancer risk
A new study on the affects of caffeinated beverages coffee and tea on brain cancer follows others released this year around the world, including in South Korea, which has become a major coffee consumer.
The latest study, sponsored by the European Prospective Investigation Into Cancer and Nutrition (EPIC), found that people drinking more than 100 milliliters (3.4 fluid ounces) of tea, coffee or both per day were less likely to develop glioblastoma brain tumors (GBM). Details were published in the American Journal of Clinical Nutrition.
Wikipedia calls glioblastoma, “the most common and most aggressive type of primary brain tumor in humans, involving glial cells and accounting for … 20 percent of all intracranial tumors. Despite being the most prevalent form of primary brain tumor, GBMs occur in only two to three cases per 100,000 people in Europe and North America.” See other information from WebMD.
In February, Gyeongsang National University and the Korea Institute of Science and Technology released a study on mice linking consumption of caffeine equivalent to two to five cups of coffee doubled the likelihood of surviving glioblastoma, according to Joongang Daily. The paper mentioned research from early 2010 by Imperial College in London that found a 40 percent reduction in brain tumors for heavy coffee drinkers.
On the flip side, heavy coffee consumption — five cups a day — can dramatically increase blood pressure, especially for younger people, according to a 1999 study by a multi-institution team that included three Korean researchers.
Coffee drinking in Korea is traced back to the late 1800s during the reign of King Gojong, according to the Korea Times and anthropologist Bak Sang-mi. South Korea today ranks 57th in the world in per-capita coffee consumption, tying with Columbia’s 1.8 kilograms in 2008, the latest data available from World Research Institute.
Are the benefits of coffee and tea for battling brain cancer because of the caffeine? Are coffee compounds such as kahweol and cafestol the key? Maybe it’s the polyphenols in green tea. Or is it something else researchers haven’t pinpointed yet? Until they figured it out and put it into a pill, drink up—in moderation.