Coffee and tea consumption and risk of hepatocellular carcinoma in Italy

✍ Scribed by Maurizio Montella; Jerry Polesel; Carlo La Vecchia; Luigino Dal Maso; Anna Crispo; Marina Crovatto; Pietro Casarin; Francesco Izzo; Luigi Gabriele Tommasi; Renato Talamini; Silvia Franceschi

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: French
• Weight: 87 KB
• Volume: 120
• Category: Article
• ISSN: 0020-7136
• DOI: 10.1002/ijc.22509

✦ Synopsis

Abstract

The role of coffee in the aetiology of hepatocellular carcinoma has raised great interest. In Italy, coffee consumption is high, thus allowing the investigation of the topic over a broad range of consumption. A hospital‐based case‐control study was conducted in Italy in 1999–2002, including 185 incidents, histologically confirmed cases of hepatocellular carcinoma aged 43–84 years. Controls were 412 subjects admitted to the same hospitals' networks for acute, non‐neoplastic diseases unrelated to diet. Coffee and tea consumption were assessed using a validated food‐frequency questionnaire. Odds ratios (ORs) and corresponding the 95% confidence intervals (CI) were computed using unconditional multiple logistic regression, adjusting for hepatitis viruses seropositivity, alcohol intake, smoking habits and other potential confounding factors. Compared to people who drunk <14 cups/week of coffee, the risk of hepatocellular carcinoma decreased for increasing levels of consumption (OR = 0.4, 95% CI: 0.2–1.1 for ≥28 cups/week, p for trend = 0.02). In the present study, inverse relations were observed across strata of hepatitis C and, B virus infections and alcohol drinking. No significant association emerged with consumption of decaffeinated coffee (OR = 0.7, 95% CI = 0.2–2.5) or tea (OR = 1.4, 95% CI = 0.8–2.7). The present study supports the hypothesis of a favourable effect of coffee, though not decaffeinated coffee and tea, on the risk on hepatocellular carcinoma. © 2006 Wiley‐Liss, Inc.