Recent studies have revealed fascinating insights into how everyday dietary choices may influence cancer risk. A study published in December 2024 highlights that consuming more than four cups of caffeinated coffee daily is associated with a reduced risk of head and neck cancers. Additionally, research from January 2025 suggests that calcium-rich foods, such as cow's milk, could lower the risk of colorectal cancer.
Kanwar Kelley, MD, JD, a board-certified otolaryngologist, emphasizes the significant effects observed in those who drink over four cups of coffee daily while consuming less than one cup of tea. However, Kelley notes that the required coffee intake exceeds typical daily consumption levels and could be challenging for individuals sensitive to caffeine.
“The amount of coffee that needs to be consumed for the effect is likely more than is usually consumed in a day. Those sensitive to caffeine will likely have difficulty drinking this much coffee to experience the effect.” — Kanwar Kelley, MD, JD
Despite these findings, Kelley reassures that coffee lovers can still enjoy their morning ritual without feeling pressured to increase their coffee intake to protect against head and neck cancer.
“At the end of the day, this study shows we can still enjoy our coffee in the morning but,” Kelly emphasized, “we do not have to try and drink more than usual to protect from head and neck cancer.”
In parallel, research on colorectal cancer underscores the potential protective role of dietary calcium. Tom Sanders, PhD, a professor emeritus of nutrition and dietetics at King’s College London, highlights the comparable relationships between milk components—calcium and riboflavin—and cancer incidence noted in recent studies.
“Cows’ milk is a rich source of dietary calcium and riboflavin, and the relationships between milk, calcium and riboflavin and risk of cancer incidence [observed in the study] were almost identical,” — Tom Sanders, PhD
Sanders proposes that one theory behind calcium's protective effect involves its ability to bind free bile acids in the gut, reducing their harmful impact on gut mucosa.
“One theory is that the calcium may bind to free bile acids in the gut, preventing the harmful effects of free bile acids on gut mucosa.” — Tom Sanders, PhD
Further insights into colorectal cancer risk reduction come from short-chain fatty acids (SCFAs), which are known to modulate gene activity by altering histones. Şebnem Ünlüişler, a genetic engineer at the London Regenerative Institute, explains how SCFAs can make DNA more accessible, thereby influencing both cancer-promoting and suppressing genes.
“These [short-chain fatty acids] can influence the activity of both cancer-promoting (proto-oncogenes) and cancer-suppressing (tumor-suppressor) genes by modifying histones, the proteins that help package DNA. By making the DNA more accessible, SCFAs can turn certain genes on or off, depending on the cell type and conditions,” — Şebnem Ünlüişler
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