Yet another Coffee meta-analysis. - Advanced Prostate...

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Yet another Coffee meta-analysis.

pjoshea13 profile image
17 Replies

New Swedish study below [1].

"Results from this dose-response meta-analysis suggest that coffee consumption may be inversely associated with the risk of fatal PCa."

It's only an association, of course, not proof, yada yada yada.

The Swedes drink twice the coffee that Americans drink, so it sort of makes sense that the famed Karolinska Institutet would take this on.

See also some oldies:

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-Patrick

[1] ncbi.nlm.nih.gov/pubmed/320...

Ann Oncol. 2014 Mar;25(3):584-591. doi: 10.1093/annonc/mdt420. Epub 2019 Dec 4.

Coffee consumption and risk of nonaggressive, aggressive and fatal prostate cancer-a dose-response meta-analysis.

Discacciati A1, Orsini N2, Wolk A3.

Author information

1

Units of Nutritional Epidemiology; Unit of Biostatistics, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden. Electronic address: andrea.discacciati@ki.se.

2

Units of Nutritional Epidemiology; Unit of Biostatistics, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.

3

Units of Nutritional Epidemiology.

Abstract

BACKGROUND:

Existing epidemiological evidence is controversial regarding the possible associations between coffee consumption and risk of prostate cancer (PCa) by aggressiveness of the disease.

MATERIALS AND METHODS:

We conducted a random-effects dose-response meta-analysis to assess the relationships between coffee consumption and nonaggressive, aggressive and fatal PCa risk. Studies were identified by a search of Medline and Embase databases to 15 July 2013. We carried out separate analyses by grade (Gleason score: low-grade, high-grade) and stage (TNM staging system: localized, advanced) of the tumors. Nonaggressive tumors were defined as low-grade or localized, while aggressive tumors were defined as high-grade or advanced.

RESULTS:

Eight studies (three case-control and five cohort) were included in this meta-analysis. Gleason 7 tumors were classified as high-grade in one study, while in another study, Gleason 7(4 + 3) tumors were classified as high-grade and Gleason 7(3 + 4) as low-grade. In the remaining four studies, Gleason 7 tumors were excluded from the analyses or analyzed separately. The pooled relative risk (RR) for a consumption increment of 3 cups/day was 0.97 [95% confidence interval (CI) 0.92-1.03] for low-grade PCa (n = 6), 0.97 (95% CI 0.94-0.99) for localized PCa (n = 6), 0.89 (95% CI 0.78-1.00) for high-grade PCa (n = 6), 0.95 (95% CI 0.85-1.06) for advanced PCa (n = 6) and 0.89 (95% CI 0.82-0.97) for fatal PCa (n = 4). No evidence of publication bias was observed. Heterogeneity was absent or marginal (I2 range = 0-26%), with the only exception of the analysis on advanced PCa, where moderate heterogeneity was observed (I2 = 60%). When restricting the analyses only to those studies that defined high-grade tumors as Gleason 8-10, the inverse association became slightly stronger [RR: 0.84 (95% CI 0.72-0.98); n = 4].

CONCLUSIONS:

Results from this dose-response meta-analysis suggest that coffee consumption may be inversely associated with the risk of fatal PCa. No clear evidence of an association with PCa incidence was observed.

© 2013 European Society for Medical Oncology. Published by Elsevier Ltd. All rights reserved.

KEYWORDS:

coffee; dose–response meta-analysis; epidemiology; prostate cancer

PMID: 32018769 DOI: 10.1093/annonc/mdt420

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pjoshea13 profile image
pjoshea13

Apologies. It isn't new. PubMed is misbehaving. -Patrick

pjoshea13 profile image
pjoshea13 in reply topjoshea13

Seems that PubMed has uploaded a bunch of "Annals of Oncology" papers going back as far as 2012. They appear as "new" in PubMed & I suppose that they are new to me. -P.

6357axbz profile image
6357axbz

Love those Swedes

timotur profile image
timotur

Acrylamides in coffee formed during the brewing process are associated with DNA mutations, so any benefit really depends on the type of coffee. For example, instant decaf coffee has about 5200 ug/kg of acrylamides, whereas drip coffee only has about 116 ug/kg.

As they relate to acrylamide:

The predominant DNA adduct induced by acrylamide, i.e. N7-GA-Gua, and one of its two minor adducts, i.e. 3-(2-carbamoyl-2-hydroxyethyl)-adenine, are both depurinating adducts, capable of generating apurinic/apyrimidinic (abasic) sites. The produced apurinic/apyrimidinic (abasic) sites are likely to give rise to 2′-deoxyadenosine incorporation during DNA replication, thereby leading to G → T transversions. Other minor adduct of acrylamide, i.e. N1-GA-Ade, has also significant miscoding potential, thus being highly promutagenic.

In other words, acrylamide binds to DNA and interferes with the normal replication processes by introducing mutations.

medium.com/@wclittle/the-li...

pjoshea13 profile image
pjoshea13 in reply totimotur

"Acrylamides in coffee formed during the brewing process"

wouldn't that be the roasting process?

Presumably, the dark roasts have more?

-Patrick

timotur profile image
timotur in reply topjoshea13

Yes, roasting under high temps > 120C form acrylamides, brewing of course releases them. No difference in bean type, Arabica vs Robusta. Darker beans interestingly have less. Instant coffee has almost double that of brewed. Drip coffee is the best as the filter removes most of the acrylamides.

The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 microg/kg) and then roasted coffee (179 microg/kg). One single cup of coffee (160 ml) delivered on average from 0.45 microg acrylamide in roasted coffee to 3.21 microg in coffee substitutes. There were no significant differences in acrylamide level between the coffee species ie. Arabica vs Robusta or a mixture thereof. The various methods of coffee manufacture also showed no differences in acrylamide (ie. freeze-dried coffee vs agglomerated coffee). A significant negative correlation was observed between acrylamide levels and the intensity of colour in roasted coffee; this was not the case however for instant coffee.

ncbi.nlm.nih.gov/pubmed/243...

pjoshea13 profile image
pjoshea13 in reply totimotur

From the NCI [1]:

"The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process"

"... a large number of epidemiologic studies (both case-control and cohort studies) in humans have found no consistent evidence that dietary acrylamide exposure is associated with the risk of any type of cancer ..."

From th "Health Professionals' Follow-up Study" [2]:

"Acrylamide has been designated by IARC as a "probable human carcinogen." High levels are formed during cooking of many commonly consumed foods including French fries, potato chips, breakfast cereal and coffee. Two prospective cohort studies and two case-control studies in Europe found no association between acrylamide intake and prostate cancer. We examined this association in a large prospective cohort of 47,896 US men in the Health Professionals' Follow-up Study, using updated dietary acrylamide intake from food frequency questionnaires in 1986, 1990, 1994, 1998 and 2002. From 1986 through 2006, we documented 5025 cases of prostate cancer, and 642 lethal cancers. We used Cox proportional hazards models to assess the association between acrylamide intake from diet and prostate cancer risk overall as well as risk of advanced or lethal cancer. Acrylamide intake ranged from a mean of 10.5 mcg/day in the lowest quintile to 40.1 mcg/day in the highest quintile; coffee and potato products were largest contributors to intake. The multivariate-adjusted relative risk of prostate cancer was 1.02 (95% confidence interval: 0.92-1.13) for the highest versus lowest quintile of acrylamide intake (p-value for trend = 0.90). Results were similar when restricted to never smokers and to men who had prostate-specific antigen (PSA) tests. There was no significant association for dietary acrylamide and risk of lethal, advanced or high-grade disease, or for different latency periods ranging from 0-4 years to 12-16 years. We found no evidence that acrylamide intake, within the range of US diets, is associated with increased risk of prostate cancer."

From a large Dutch study [3]:

"The Role of Genetic Variants in the Association Between Dietary Acrylamide and Advanced Prostate Cancer in the Netherlands Cohort Study on Diet and Cancer"

"After 20.3 years of follow-up, 1,608 male subcohort members and 948 advanced prostate cancer cases were available for Cox analysis. Three SNPs showed a main association with advanced prostate cancer risk after multiple testing correction: catalase (CAT) rs511895, prostaglandin-endoperoxide synthase 2 (PTGS2) rs5275, and xeroderma pigmentosum group C (XPC) rs2228001. With respect to acrylamide-gene interactions, only rs1800566 in NAD(P)H quinone dehydrogenase 1 (NQO1) and rs2301241 in thioredoxin (TXN) showed a nominally statistically significant multiplicative interaction with acrylamide intake for advanced prostate cancer risk. After multiple testing corrections, none were statistically significant. In conclusion, no clear evidence was found for interaction between acrylamide intake and selected genetic variants for advanced prostate cancer risk."

-Patrick

[1] cancer.gov/about-cancer/cau...

[2] pubmed.ncbi.nlm.nih.gov/218...

[3] pubmed.ncbi.nlm.nih.gov/296...

Graham49 profile image
Graham49 in reply totimotur

From the same article you posted: "Given the amount of acrylamide we normally consume (~1µg per kg of body weight per day, or ~62µg/day on average), it seems generally unwarranted to post warning labels on coffee that has only ~0.45µg–3.21µg per cup. That being said, Prop 65 is the rule of law in California, so you can’t blame a judge that learns a cup of coffee can have a few micrograms of acrylamide in it when the rule of law says products need a warning label at >0.2 micrograms."

My guess is that for cancer the Polyphenols in coffee outweigh acrylamides for cancer, although I'll try to avoid decaf from now on.

timotur profile image
timotur in reply toGraham49

Here's a list of good and bad for acrylamide exposure....

25 coffee brands with lowest acrylamide

To be clear, this is not an all-inclusive list. These are only the lowest brands within those which were tested by the FDA and they haven’t added to their data set for over a decade (10). Some niche brands are included, but obviously it wouldn’t be feasible for them to test the thousands of different roasters throughout the country.

Still, it provides helpful clues as to how much (or how little) you are getting from your morning brew. To keep comparisons consistent, the three following lists are excluding decaf and are only looking at the caffeinated versions.

25 Low Acrylamide Coffees (Dry Powder Before Brewing)

RankBrand/ProductAmount (parts per billion)

1.Yuban 100% Columbian45-70 (multiple samples tested)

2.Hills Bros 100% Colombian64

3.Seattle’s Best Medium Roast91

4.McGarvey Twin Cities Blend93

5.New England Coffee Co. French Roast94

6.Hawaiian Isles Kona Sunrise97

7.Starbucks French Roast97-150 (multiple samples tested)

8.Aspen Select Texas Pecan Whole Bean Coffee99

9.Harmony Bay Breakfast Blend102

10.Cafe Bustelo Dark Roast134-142 (multiple samples tested)

11.Medaglia D’Oro Caffe’ Espresso Coffee144-194 (multiple samples tested)

12.Seaport 100% Pure Dark Roast148

13.Hills Bros Coffee149-191 (multiple samples tested)

14.Starbucks House Blend151

15.Chock full o’ Nuts Rich French Roast154-257

16.Starbucks Breakfast Blend161

17.Starbucks Columbia Ground163-175 (multiple samples tested)

18.Folgers French Roast163-319

19.Cafe Oquendo 100% Pure Coffee168

20.Maxwell House Original Signature170-250

21.Caribou Coffee Rainforest Blend180

22.Maxwell House French Roast184-235 (multiple samples tested)

23.Super G Instant Coffee188

24.Chock full o’Nuts All-Method Grind197

25.Cafe Regil Rige Y Regira 100% Coffee203

To reiterate, those measurements are for non-brewed coffees.

You may be surprised how some of the cheapest, most lowbrow brands actually make up many of the best ranked.

What’s interesting to note is how the most inconsistency is seen with the medium or semi-dark roasts. Remember, since the Maillard reaction creates acrylamide early on, we would expect to see that, since it’s closer to the half-way point of the process (versus dark roasts).

Lighter roasts tend to have more since they’re earlier on in the process, but they’re more consistent in their ranges.

10 brands with highest acrylamide

Using the same source, which brands tested out the worst? Here are the ten with the highest amounts measured.

10 Highest Acrylamide Coffees (Dry Powder, Before Brewing)

RankBrand/ProductAmount (parts per billion)

1.French Market Restaurant Blend Coffee and Chicory609

2.Nescafe Classic Instant Coffee471

3.Community Coffee & Chicory New Orleans Blend459

4.Folgers Classic Roast Instant Coffee458

5.Taster’s Choice Gourmet Roast Instant Coffee411

6.Luzianne Coffee & Chicory (ground, not brewed)380

7.Safeway Instant Coffee377

8.Folgers Classic Roast350-374 (multiple samples tested)

9.Melitta Traditional Premium Roast332

10.Taster’s Choice Vanilla Roast Instant Coffee286

As you see, 5 out of 10 on this list are the instant form. Given how it’s made, that is not surprising. Two of the most common ways to make it are:

Using liquid coffee and spraying it through very hot and dry air. Those two factors – concentrated high heat in conjunction with drying – are known to increase acrylamide formation. That’s why toast measures exponentially higher than bread.

Freeze drying, which leaves behind the powder.

instant coffee powderSince both of these processes can negatively affect the coffee flavor we are so accustomed to, sometimes a manufacturer will infuse the powder with aromatic compounds. Those might entail polycyclic aromatic hydrocarbons (PAHs) which can provide a smoky or burnt flavor (11). Similar to acrylamide, PAHs are yet another form of advanced glycation end products.

Being that it seems to have a different texture and taste, we would very much like to see a scientific review of Starbucks Via instant coffee. They obviously are using a more novel manufacturing method and perhaps, that results in lower amounts?

How much acrylamide there is in Folgers instant coffee and many other brands is comparable to traditional coffee after it is brewed. Why? Because the instant is more concentrated and hence, less is typically needed per cup. That makes the dosage per brewed cup very similar in many cases.

Acrylamide content after brewing

You can’t call this a list of the 15 lowest, because the FDA data set only had 15 entries for brewed, non-decaf coffee. So essentially, this is all of them.

Acrylamide Content In 15 Coffees After Brewing

RankBrand/ProductAmount (parts per billion)

1.7-Eleven Regular5

2.7-Eleven French Roast6

3.Cafe Bustelo Dark Roast6

4.Medaglia D’oro Caffe’ Espresso Coffee6

5.Folgers Classic Roast Instant Coffee6

6.Nescafe Classic Instant Coffee6

7.Safeway Instant Coffee6

8.Taster’s Choice Gourmet Roast Instant Coffee6

9.Starbucks Columbia7

10.Maxwell House Master Blend8

11.McDonald’s Regular8

12.Starbucks (from coffee shop)8

13.Dunkin’ Donuts Regular8-10 (multiple samples tested)

14.Starbucks Coffee Lite Note (no longer made)11

15.Folgers Classic Roast13

While you do see one entry with the word espresso, please note they are not talking about an espresso shot or Americano. Rather, the above is for espresso bean grind (or espresso inspired) which are brewed like regular drip coffee.

The Starbucks Columbia is 163 ppb when it’s not brewed and after you make it, the concentration becomes 7 ppb. That’s almost a 96% reduction. Folgers, Maxwell House, and even generics like Safeway follow similar trends.

It’s not that there’s less after brewing, but that it’s diluted and represents a better picture of how much you are consuming relative to other foods.

The differences between say a 7-Eleven at 6 ppb and a Folgers medium roast at 13 are not worth caring about. Why? Because you have much bigger sources to worry about in your diet.

deep frying friesHere are 10 random food samples with higher amounts for comparison…

36 ppb for un-toasted Pepperidge Farm white bread

216 for toasted Pepperidge Farm white bread

266 for Cheerios

497 for McDonald’s French fries (the highest tested out of 7 locations)

768 for Burger King hash browns

1,265 for Kettle potato chips, lightly salted variety

1,540 for Health Valley oat bran graham crackers

1,970 for Trader Joe’s veggie chips potato snacks

2,510 for Pringles BBQ flavor

4,080 for Blue Mesa Grill sweet potato chips

As you can see, brewed American drip coffee should be among the least of your concerns.

Think about it… even if you only ate potato chips or fries once per month, that single serving might be more acrylamide than all of the coffee you drank during the prior 30 days!

superfoodly.com/acrylamide-...

pjoshea13 profile image
pjoshea13 in reply totimotur

Thank you! -Patrick

dhccpa profile image
dhccpa in reply totimotur

Thanks. I use San Francisco Bay Organic Rainforest K-cups. No plastic, paper and nets only. Hopefully not bad.

JamesAtlanta profile image
JamesAtlanta

Great post to read as I’m enjoying my morning ☕️!

Thanks, Patrick!

James

D_Alden profile image
D_Alden

Anyone know about acrylamide in cold brew coffee? I've been doing cold brew for some time, the main benefit is less acidity so gentler on the stomach.

j-o-h-n profile image
j-o-h-n

Gulp!

Good Luck, Good Health and Good Humor.

j-o-h-n Saturday 02/08/2020 11:04 AM EST

tallguy2 profile image
tallguy2

I am not giving up my coffee. Or my red wine. or my single-malt scotch. Living life to its fullest.

Hotrod65 profile image
Hotrod65

I've given up alot, what doesn't cause cancer ???, I will never give up my coffee and enjoy it every day!, Care less what the Research says?.

dhccpa profile image
dhccpa

Maybe the coffee industry can do clinical trials. Docs will never accept unless forced to.

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