Italian-style coffee reduces the risk of prostate cancer

Add another typical component of the Italian way of life to the long list of foods characterizing one of the most healthy populations in the world. This time it is coffee, prepared the Italian way. A research by the Department of Epidemiology and Prevention – I.R.C.C.S. Neuromed, Italy, in collaboration with the Italian National Institute of Health and the I.R.C.C.S. Istituto Dermopatico dell’Immacolata of Rome, shows that three or more cups a day can lower the prostate cancer risk. Its anticancer effects were also confirmed by laboratory experiments.

The study, published in the International Journal of Cancer [1], sheds light on a field still hotly debated to this day: the role of coffee, and specifically caffeine, in relation to prostate cancer. A protective effect of the popular drink has already been suggested by some recent studies.

“In recent years, we have seen a number of international studies on this issue,” explained George Pounis, Greek researcher at Neuromed and first author of the paper. “But scientific evidence has been considered insufficient to draw conclusions. Moreover, results were contradictory in some cases. Our goal, therefore, was to improve our knowledge in this field and to provide a clearer view.”

About 7,000 men, residents in the Molise region and participating in the Moli-sani epidemiological study (see Note), were observed for four years on average. “By analyzing their coffee consumption habits and comparing them with prostate cancer cases that occurred over time, we saw a net reduction of risk (53%) in those who drank more than three cups a day,” explained Pounis.

The researchers then sought confirmation by testing the action of coffee extracts on prostate cancer cells in laboratory studies. They tested, in particular, extracts containing caffeine and decaffeinated ones. Only the first ones were shown to significantly reduce cancer cell proliferation, as well as their ability to metastasize – an effect that largely disappeared with decaf.

Maria Benedetta Donati, Head of the Laboratory of Translational Medicine, said: “The observations on cancer cells allow us to say that the beneficial effect observed among the seven thousand participants is most likely due to caffeine, rather than to the many other substances contained in coffee.”

Licia Iacoviello, Head of the Molecular and Nutritional Epidemiology Laboratory, pointed out: “We should keep in mind that the study was conducted on a sample of central Italian population. They prepare coffee rigorously the Italian way: high pressure, very high water temperature and using no filters. This method, different from those followed in other areas of the world, could lead to a higher concentration of bioactive substances. It will be very interesting now to explore this aspect. Coffee is an integral part of Italian lifestyle which, we must remember, is not made just by individual foods, but also by the specific way they are prepared.”

Note

The Moli-sani Project: Started in March 2005, it involves about 25,000 citizens living in the Molise region. The aim is to learn about environmental and genetic factors underlying cardiovascular disease, cancer and degenerative pathologies. Moli-sani study, now based in I.R.C.C.S. Neuromed, has transformed an entire Italian region in a large research lab. You can find more information at http://www.moli-sani.org.

Reference

1. Pounis G, Tabolacci C, Costanzo S, et al. Reduction by coffee consumption of prostate cancer risk: Evidence from the Moli-sani cohort and cellular models. International Journal of Cancer 2017. doi: 10.1002/ijc.30720

Keywords: coffee, prostate cancer, Italy

26. 4. 2017 Neuromed (Istituto Neurologico Mediterraneo) Press Release

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