(26-03-12) Coffee consumption and risk of chronic disease in the European Prospective Investigation into Cancer and Nutrition EPICGermany study

1,2,3
1. Anna Floegel,
2. Tobias Pischon,
3. Manuela M Bergmann,
4. Birgit Teucher,
5. Rudolf Kaaks, and
6. Heiner Boeing
+Author Affiliations
1. 1From the Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany (AF, TP, MMB, and HB); the Molecular Epidemiology Group, Max Delbr?ck Center for Molecular Medicine Berlin-Buch, Germany (TP); and the Division of Cancer Epidemiology, German Cancer Research Center, Heidelberg, Germany (BT and RK).
+Author Notes
? ↵2 Supported by the Federal Ministry of Science, Germany (grant 01 EA 9401), the European Union (grant SOC 95 201408 05F02), and the German Cancer Aid (grant 70-2201-Bo2).
? ↵3 Address correspondence and reprint requests to A Floegel, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany. E-mail: [email protected].
Abstract
Background: Early studies suggested that coffee consumption may increase the risk of chronic disease.
Objective: We investigated prospectively the association between coffee consumption and the risk of chronic diseases, including type 2 diabetes (T2D), myocardial infarction (MI), stroke, and cancer.
Design: We used data from 42,659 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC)?Germany study. Coffee consumption was assessed by self-administered food-frequency questionnaire at baseline, and data on medically verified incident chronic diseases were collected by active and passive follow-up procedures. HRs and 95% CIs were calculated with multivariate Cox regression models and compared by competing risk analysis.
Results: During 8.9 y of follow-up, we observed 1432 cases of T2D, 394 of MI, 310 of stroke, and 1801 of cancer as first qualifying events. Caffeinated (HR: 0.94; 95% CI: 0.84, 1.05) or decaffeinated (HR: 1.05; 95% CI: 0.84, 1.31) coffee consumption (≥4 cups/d compared with <1 cup/d; 1 cup was defined as 150 mL) was not associated with the overall risk of chronic disease. A lower risk of T2D was associated with caffeinated (HR: 0.77; 95% CI: 0.63, 0.94; P-trend 0.009) and decaffeinated (HR: 0.70; 95% CI: 0.46, 1.06; P-trend: 0.043) coffee consumption (≥4 cups/d compared with <1 cup/d), but cardiovascular disease and cancer risk were not. The competing risk analysis showed no significant differences between the risk associations of individual diseases.
Conclusion: Our findings suggest that coffee consumption does not increase the risk of chronic disease, but it may be linked to a lower risk of T2D.

Source: Am J Clin Nutr April 2012 vol. 95 no. 4 901-908

News

---

In evidenza

"L'informazione presente nel sito serve a migliorare, e non a sostituire, il rapporto medico-paziente."

Per coloro che hanno problemi di salute si consiglia di consultare sempre il proprio medico curante.