據(jù)國(guó)外媒體6月15日?qǐng)?bào)道,，瑞典于默奧大學(xué)研究所對(duì)當(dāng)?shù)丶s6.5萬(wàn)人進(jìn)行調(diào)查后發(fā)現(xiàn),，每天喝煮咖啡平均超過(guò)4次的婦女比每天喝平均不到一次的婦女患乳腺癌風(fēng)險(xiǎn)要小，喝速溶咖啡的婦女在49歲前患乳腺癌風(fēng)險(xiǎn)要大于喝煮咖啡的婦女。
研究人員認(rèn)為，煮咖啡有益健康，是因?yàn)樗舅崾撬偃芸Х鹊?0倍,。動(dòng)物實(shí)驗(yàn)已證明，脂肪酸有抑制癌細(xì)胞生長(zhǎng)效果,。
另外,，研究結(jié)果也顯示，喝煮咖啡對(duì)男性健康不利,，增大患胰腺癌和肺癌風(fēng)險(xiǎn),。
這一研究成果發(fā)表在最新一期《癌癥成因和控制》（Cancer Causes &Control）雜志上。據(jù)統(tǒng)計(jì),，瑞典人均每年要喝8.2公斤咖啡,。(生物谷Bioon.net)
生物谷推薦原文出處：
Cancer Causes and Control doi:10.1007/s10552-010-9582-x
Consumption of filtered and boiled coffee and the risk of incident cancer: a prospective cohort study
Lena Maria Nilsson1 , Ingegerd Johansson2, Per Lenner3, Bernt Lindahl4 and Bethany Van Guelpen5
(1) Department of Public Health and Clinical Medicine, Nutritional Research, Ume? University, 901 85 Ume?, Sweden
(2) Department of Odontology, Ume? University, Ume?, Sweden
(3) Department of Oncology and Radiation Sciences, Oncological Center, Ume? University, Ume?, Sweden
(4) Department of Public Health and Clinical Medicine, Occupational and Environmental Medicine, Ume? University, Ume?, Sweden
(5) Department of Medical Biosciences, Pathology, Ume? University, Ume?, Sweden
Background
Despite potentially relevant chemical differences between filtered and boiled coffee, this study is the first to investigate consumption in relation to the risk of incident cancer.
Methods
Subjects were from the V?sterbotten Intervention Project (64,603 participants, including 3,034 cases), with up to 15 years of follow-up. Hazard ratios (HR) were calculated by multivariate Cox regression.
Results
No associations were found for all cancer sites combined, or for prostate or colorectal cancer. For breast cancer, boiled coffee ≥4 versus <1 occasions/day was associated with a reduced risk (HR = 0.52, CI = 0.30–0.88, p trend = 0.247). An increased risk of premenopausal and a reduced risk of postmenopausal breast cancer were found for both total (HRpremenopausal = 1.69, CI = 0.96–2.98, p trend = 0.015, HRpostmenopausal = 0.60, CI = 0.39–0.93, p trend = 0.006) and filtered coffee (HRpremenopausal = 1.76, CI = 1.04–3.00, p trend = 0.045, HRpostmenopausal = 0.52, CI = 0.30–0.88, p trend = 0.045). Boiled coffee was positively associated with the risk of respiratory tract cancer (HR = 1.81, CI = 1.06–3.08, p trend = 0.084), a finding limited to men. Main results for less common cancer types included total coffee in renal cell cancer (HR = 0.30, CI = 0.11–0.79, p trend = 0.009) and boiled coffee in pancreas cancer (HR = 2.51 CI = 1.15–5.50, p trend = 0.006).
Conclusion
These findings demonstrate, for the first time, the potential relevance of brewing method in investigations of coffee consumption and cancer risk, but they must be confirmed in future studies.
