Preventing Liver Cancer with Coffee

Preventing Liver Cancer with Coffee
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Based on studies linking coffee consumption with lower liver cancer risk, coffee is put to the test to see if it can help reduce liver damage in those with hepatitis C.

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Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

Decades ago, a group of researchers in Norway came upon an unexpected finding. Alcohol consumption was associated with liver inflammation—no surprise. But, a strong protective association was found for “coffee consumption.”

These findings were replicated in the U.S. and around the world. Those at risk for liver disease—those that drank a lot of alcohol or were overweight, and therefore at risk for fatty liver disease, appeared to cut their risk in half if they drank more than two cups of coffee a day.

Liver cancer is one of the most feared complications of liver inflammation. “Hepatocellular carcinoma is…the third leading cause of cancer death….Furthermore, it has a rapidly rising incidence in the United States and Europe, largely driven by the burden of hepatitis C [infection and fatty liver disease].” Putting together all the best studies done to date, those drinking the most coffee had half the risk of liver cancer compared to those that drank the least. Since this meta-analysis was published, a new study found that male smokers may be able to cut their risk of liver cancer more than 90% by drinking four or more cups of coffee a day. Of course they could also stop smoking.

It’s like if you look at heavy drinkers of alcohol, drinking more coffee may decrease liver inflammation—but not as much as drinking less alcohol.

“…[L]iver cancers are among the most…avoidable cancers—through [hepatitis B] vaccination, control of [hepatitis C] transmission, and reduction of alcohol drinking. These three measures [could], in principle, [wipe out] 90% of…liver cancers worldwide. It remains unclear whether coffee drinking has an additional role” [on top of that], but in any case such a role would be limited compared [to preventing liver damage in the first place].”

What if we already have hep C, or are among the 30% of Americans with non-alcoholic fatty liver disease due to obesity—which may quadruple one’s risk of dying from liver cancer.

Well, coffee seems to help with hepatitis C, reducing liver damage, disease activity, and mortality. It seems to help reduce the risk of developing liver cancer. “[O]nly the lack of randomized [trials, interventional studies on the] topic prevents us from considering the protective effect of coffee…as fully ascertained.” But we didn’t have any such trials, until now.

A randomized controlled trial on the effects of coffee consumption in chronic hepatitis C. “Forty patients with chronic [hep] C were randomized into two groups: the first consumed 4 cups of coffee [a] day for 30 days, while the second [group] remained coffee ‘abstinent.'” And then, the groups…switched…for the second month.” Now, two months is too soon to detect changes in cancer rates, but they were able to demonstrate that “coffee consumption…reduces oxidative DNA damage, increases [the death of virus-infected cells],” stabilizes the chromosomes, and reduces fibrosis, all of which could explain the role coffee appears to play “in reducing the risk of disease progression and of evolution to [cancer].”

So, “is it time to write a prescription for coffee” for those at risk for liver disease? Some say no. “Although the results are promising,…[a]dditional work is needed to identify which specific component of coffee is the contributing factor in reducing liver disease and related mortality.” “[T]here are more than 1000 compounds that could be responsible for its beneficial effects.”

That’s such a pharmacological worldview. Why do we have to know exactly what it is in the coffee bean before we can start using it to help people? Yes, more studies are needed, but “[I]n the interim, moderate, daily, unsweetened coffee ingestion is a reasonable adjunct to therapy for [people at high risk, such as those with fatty disease].”

Yes, “[d]aily consumption of caffeinated beverages can…lead to physical dependence. Caffeine “withdrawal symptoms” can include days of headache[s], fatigue, difficulty with concentration…, and mood disturbances.” But, this dependence could be a good thing. “..[T]he tendency for coffee to promote habitual daily consumption may ultimately turn out to be advantageous if its myriad potential health benefits are confirmed.”

Please consider volunteering to help out on the site.

Images thanks to PublicDomainPictures via Pixabay

Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

Decades ago, a group of researchers in Norway came upon an unexpected finding. Alcohol consumption was associated with liver inflammation—no surprise. But, a strong protective association was found for “coffee consumption.”

These findings were replicated in the U.S. and around the world. Those at risk for liver disease—those that drank a lot of alcohol or were overweight, and therefore at risk for fatty liver disease, appeared to cut their risk in half if they drank more than two cups of coffee a day.

Liver cancer is one of the most feared complications of liver inflammation. “Hepatocellular carcinoma is…the third leading cause of cancer death….Furthermore, it has a rapidly rising incidence in the United States and Europe, largely driven by the burden of hepatitis C [infection and fatty liver disease].” Putting together all the best studies done to date, those drinking the most coffee had half the risk of liver cancer compared to those that drank the least. Since this meta-analysis was published, a new study found that male smokers may be able to cut their risk of liver cancer more than 90% by drinking four or more cups of coffee a day. Of course they could also stop smoking.

It’s like if you look at heavy drinkers of alcohol, drinking more coffee may decrease liver inflammation—but not as much as drinking less alcohol.

“…[L]iver cancers are among the most…avoidable cancers—through [hepatitis B] vaccination, control of [hepatitis C] transmission, and reduction of alcohol drinking. These three measures [could], in principle, [wipe out] 90% of…liver cancers worldwide. It remains unclear whether coffee drinking has an additional role” [on top of that], but in any case such a role would be limited compared [to preventing liver damage in the first place].”

What if we already have hep C, or are among the 30% of Americans with non-alcoholic fatty liver disease due to obesity—which may quadruple one’s risk of dying from liver cancer.

Well, coffee seems to help with hepatitis C, reducing liver damage, disease activity, and mortality. It seems to help reduce the risk of developing liver cancer. “[O]nly the lack of randomized [trials, interventional studies on the] topic prevents us from considering the protective effect of coffee…as fully ascertained.” But we didn’t have any such trials, until now.

A randomized controlled trial on the effects of coffee consumption in chronic hepatitis C. “Forty patients with chronic [hep] C were randomized into two groups: the first consumed 4 cups of coffee [a] day for 30 days, while the second [group] remained coffee ‘abstinent.'” And then, the groups…switched…for the second month.” Now, two months is too soon to detect changes in cancer rates, but they were able to demonstrate that “coffee consumption…reduces oxidative DNA damage, increases [the death of virus-infected cells],” stabilizes the chromosomes, and reduces fibrosis, all of which could explain the role coffee appears to play “in reducing the risk of disease progression and of evolution to [cancer].”

So, “is it time to write a prescription for coffee” for those at risk for liver disease? Some say no. “Although the results are promising,…[a]dditional work is needed to identify which specific component of coffee is the contributing factor in reducing liver disease and related mortality.” “[T]here are more than 1000 compounds that could be responsible for its beneficial effects.”

That’s such a pharmacological worldview. Why do we have to know exactly what it is in the coffee bean before we can start using it to help people? Yes, more studies are needed, but “[I]n the interim, moderate, daily, unsweetened coffee ingestion is a reasonable adjunct to therapy for [people at high risk, such as those with fatty disease].”

Yes, “[d]aily consumption of caffeinated beverages can…lead to physical dependence. Caffeine “withdrawal symptoms” can include days of headache[s], fatigue, difficulty with concentration…, and mood disturbances.” But, this dependence could be a good thing. “..[T]he tendency for coffee to promote habitual daily consumption may ultimately turn out to be advantageous if its myriad potential health benefits are confirmed.”

Please consider volunteering to help out on the site.

Images thanks to PublicDomainPictures via Pixabay

73 responses to “Preventing Liver Cancer with Coffee

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  1. I noticed tea was included in some of the viewable media. I’ve switched over from coffee over the last year due to these videos. I drink white tea with lemon during the day and hibiscus tea in the afternoon and evening. I wonder if I shouldn’t have switched; coffee has a protective effect with Parkinson’s Disease also.

    1. Rather than switch, I’d recommend just adding coffee (no creamer) back to your diet. A variety of phytonutrients is even better, as they’re all working through different pathways, and many have synergistic effects with each other.

  2. This is going to make many people across the pond very happy. I seem to remember one of the Docs older videos re the benefits of drinking coffee, whereby he concludes that coffee is simply the filtering of hot water of beans (eg a plant) hence the beneficial effects – I personally start my day with a couple of cups of Joe (and a tsp of honey), then progress onto green tea, Earl Grey and Chai. I am normally left with about 6 teabags in my cup at the end of the day….

      1. Yep, I eat those dark berries 4-5 times each week for breakfast…a blended up mixture of: organic blueberries, organic strawberries and cranberries! organic green tea too twice a day…hoping to stay well and healthy…at 57, so far so good! Feel great every day.

  3. I would also like to see how green tea compares to coffee with these studies. I’ve always been against a dependency of any kind but I guess if there is a health benefit it’s not necessarily a bad thing. Green tea to me would be a better option with it’s lower amount of caffeine if it faired well in the studies.

    1. Tea intake also has inverse associations with liver diseases, including cancer. However, the few studies I could find permitting direct comparisons suggest a greater effect for coffee (1, 2, 3).

    2. “Protection by coffee AND tea was limited to persons AT HIGHER RISK for liver diseases from heavier alcohol intake, overweight, diabetes, or high iron saturation.”

      Gastroenterology 129(6) 1928-36 (2005)

  4. I’ve been drinking several cups of strong, black, bitter coffee a day for a couple of years. I’ve recently made it even more bitter and am liking it even better by adding a heaping teaspoon of pure cocoa powder to each cup. Took a little getting used to, but now I really prefer it. I’ve got Parkinson’s in my family, so I’m motivated to try new things.

  5. The traditional herb for liver protection is milk thistle. There is also a body of scientific evidence for its efficacy (e.g. http://en.wikipedia.org/wiki/Silybum_marianum ). It would be interesting to see a study with it going head to head with coffee- which has disadvantages of raising blood pressure and increaasing homocysitne, in addition to to those mentioned above.

    1. In animal studies, decaf has suggestive benefits, but so far no liver benefit has been seen in human studies. Caffeine antagonizes the adenosine signalling which contributes to some liver disorders (as in this mouse study).

      1. There is a less common decaffeination method that uses no solvents: swiss water process, aka water processing. You can get this kind of decaf at whole foods, starbucks (whole beans only, not the stuff they brew), and various places online. My guess would be that this is a healthier decaf option, and may be nearly as good, or just as good as the straight stuff.

      2. Hi Darryl thanks so much for taking the time to answer my question. I had previously phased coffee out of my diet because it caused me tension in my neck, back and shoulders but I also fear fatty liver since it used to help me keep my weight at a significantly lower level. Sooo I may try drinking a little now and then when some good physical activity is planned so as to work off the accompanying physical tension.

  6. I also feel like coffee gets a little too much beating on this site, withdrawal issue and caffeine buzz being some of the key arguments. But dependency is ok for a human living in a modern world, eg. I’m dependent on my blender just as much. And I love the buzz in the morning, the key goal is just not to overdose to get too overactive and fuzzy.
    In addition to improved vasomotor function, lowered inflammation in brain it seems to fight depression cutting the rate of suicides in half or so. There are study reports that coffee boosts neuromediators which is not something many food sources do.. (Of course I hope to learn the “meta-verdict” on this one from Dr.Greger one day).
    I checked Blue Zones book and those long-living people in Sardinia drink coffee for sure (just as most Italians).
    Interesting tip which may solve the problem of excessive caffeine for many people is to use some mix of normal blend with decaf. Definitely works for me (Lavazza and Pellini are pretty good and to my taste don’t differ from normal blends in taste and everything).
    Also there is this interesting concept of blending coffee with fats (unfortunately they use saturated ones) to smooth out and prolong the action. (Google bulletproof coffee).
    There is probably smth else but I’m too fuzzy to to coffe overload to remember right now… (J/k :)

    1. When I learned about that bulletproof coffee, oh man that just made me cringe! Slow down your blood flow enough, and sure, maybe that would delay delivery of various compounds to your tissues? I don’t know if this document from pcrm is new, someone just shared it on fb the other day:

      “What happens after only one high-fat meal”.

      http://www.pcrm.org/pdfs/health/FatFoodCountdown.pdf

      Overall I agree with your coffee assessment. A coworker of mine repeatedly warns me of the dangers of caffeine (I drink white tea daily). There are actually numerous sources to back up his position. But you take a look out at the real world, and the people who drink white/green/black tea or coffee (combined with a healthy diet e.g. sardinians) are fine! Better than fine, they’re doing great. So to forfeit all of the benefits of certain phytochemicals out of fear of one phytochemical which in isolation shows some negative effect not borne out in the real world, is much ado about nothing imo.

  7. Thank you thank you thank you thank you … IlovecofffeesomuchIdrinkitallthetimeandijustloveitloveitloveit.

    But I’ve read that it is important to use a paper filter to remove the cholesterol raising factors that are in Eastern-style coffees.

    1. Good point. I saw that in another video about the paper filter and so far so good because I drink as much coffee as water most of the time.

    2. Heard that to – I have a “top of the range” coffee machine with a gold filter – despite the gauge being extremely fine, it doesn’t remove the cholesterol from the filtering coffee grounds. I took the following exert from the Harvard School of Public Health:

      “Coffee contains a substance called cafestol that is a potent stimulator of LDL cholesterol levels. Cafestol is found in the oily fraction of coffee, and when you brew coffee with a paper filter, the cafestol gets left behind in the filter. Other methods of coffee preparation, such as the boiled coffee common in Scandinavian countries, French press coffee, or Turkish coffee, are much higher in cafestol. So for people who have high cholesterol levels or who want to prevent having high cholesterol levels, it is better to choose paper filtered coffee or instant coffee, since they have much lower levels of cafestol than boiled or French press coffee. Espresso is somewhere in the middle; it has less cafestol than boiled or French press coffee, but more than paper filtered coffee.”

      Full report – http://www.hsph.harvard.edu/nutritionsource/coffee/

    3. This (among other things) motivated me to switch to a beautiful manual Chemex coffeemaker, with its thick but expensive conical paper filters.

      Somewhere I’ve got a French press and my grandparent’s percolator in storage. I suspect the use of French presses, espresso-type drinks, along with the coassociation with cigarette smoking, obscured the benefits of coffee for decades. Its only with the advent of the automatic paper-filtered drip coffeemaker and smoking cessation in the past few decades that heath benefits from coffee became visible.

      The hydrophobic compounds cafestol and kahweol responsible for the LDL elevation (and removed by paper filtration) are among the most potent dietary Nrf2 inducers and NF-κB inhibitors, candidate mechanisms for liver protection. But I’m willing to sacrifice a bit of liver protection to minimize LDL.

  8. Does this have anything to do with the caffeine? Because I really don’t like caffeine. It makes me bump all over the place.

    1. Han, it is unclear due to lack of studies, but check out “water processed” decaf for an option that uses no solvents and may be more viable. Whole foods, starbucks, and online retailers all carry it, but you have to look. Cacao also has many benefits with much less caffeine.

    1. Hello Rick, This video references eleven disparate studies. Reference links to each study are provided underneath the video, in the section “Sources Cited”. I clicked through the links on each one and didn’t see any that indicated author links to the coffee industry. Usually, Dr. Greger will point out studies that could have conflicting interests in the video. Hope this helps.

  9. I wonder if white tea would have similar benefits? I’m guessing high acrylamide levels are not one of the beneficial compounds in roasted coffee. I really have to wonder why in a comment about the benefits of coffee Dr. Gregor would fail to bring up the potential issue of acrylamide. Acrylamide might explain the mixed results when looking at the benefits of coffee, as you might have some good things but also something that currently looks pretty bad.

    If it’s a caffeine related benefit I would think the least processed sources would be preferable, like white tea, and then I would have to wonder if the theobromine in raw cocoa is even better…

    1. The acrylamide content of brewed coffee is negligible, although there are no “safe” levels of a carcinogen: http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/index1.html

      Furthermore, the darker the roast, the less acrylamide. Stay away from instant coffee, which has very high levels.
      http://www.ncbi.nlm.nih.gov/pubmed/17054100

      http://www.ncbi.nlm.nih.gov/pubmed/15053542

      Also, check out “Brewed Coffees”: http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053566.htm

      http://www.ncbi.nlm.nih.gov/pubmed/17054100

      Arabica beans have lower levels of acrylamide after roasting that Robusta beans (see p. 6): https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf

      I couldn’t find anything definitive on why brewed coffee has so much less acrylamide, but it seems to be a variety of reasons: acrylamide is more diluted by the water in brewed coffee as opposed to the dry coffee grounds, i .e., the acrylamide is still there, it’s just been diluted by the water. http://www.healwithfood.org/articles/coffee-acrylamide-levels.php

      Also, acrylamide levels drop off as roasted coffee ages, and
      acrylamide may be bound in the grounds and filter like cholesterol-raising compounds (http://nutritionfacts.org/video/is-coffee-bad-for-you/)
      See page 8: https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf (discussing effects of storage time and brewing on acrylamide levels).

      So, the safest bet seems to be drinking dark, roasted, brewed coffee made from Arabica beans. And, drinking coffee from beans that are a few months old would be even better, although you may be sacrificing taste. :)

      1. Thank you! Excellent info. Acrylamide is an odd phenomenon. Caused by heat, it’s an anomaly and counterintuitive that a darker roast has lower levels (assuming no roast has zero level) but maybe it’s somehow maxing out then cooking off. With toast they are advising “golden not brown”.

        1. No worries! Was informative for me to look up the info, too. Seems that there is an initial spike of acrylamide creation in the roasting process. Probably converting all of the precursors to acrylamide. The acrylamide is then perhaps reduced (de-natured/broken down?) by further roasting and the passing of time. One of the articles mentioned that there is still uncertainty as to the process of how acrylamide levels fall off in roasted beans with the passage of time.

            1. Here’s what this study (https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf) says on p. 8:

              The reaction mechanism(s)
              responsible for the loss of acrylamide during
              storage has not yet been elucidated. Acrylamide is comprised of an unsaturated carbonyl function that can react with nucleophiles to form a Michael adduct. Coffee is rich in compounds that harbor amino and sulfhydryl groups, and that may react
              via direct addition to the double bond of
              acrylamide. The fate of acrylamide in stored roast and ground coffee is currently under study by Professor Eisenbrand’s team in Kaiserslautern and first results were presented at the 21st ASIC Conference (Bohm et al.
              2006). The researchers administered radiolabelled [14C]acrylamide to the coffee and measured the amount of label at intervals in the brew, spent grounds (filter) and in volatiles.

  10. Hello Dr. Greger! I have a question: Is too much fructose bad for me?
    In Fruits are approximately 50% Glucose and 50% Fructose. Is this true?

    Sadly, i can’t find a video to this issue. I hope you can help me regarding the fructose-consum respectively fruit-consum.

    thanks!

    sincerly

    Gamdschiee

  11. Quite a few years age I read on a can of organic coffee that nonorganic coffee beans are one of the most highly sprayed crops. If true, than clearly organic coffee is the much preferred choice. I doubt if any of the studies used organic coffees, therefore the benefit to liver health was not eliminated by the presents of high levels of pesticides, (if true).

    A google search, as well as google scholar, did not bear out the claims of the organic coffee company that coffee is one of the most sprayed crops. Of course, organic is generally better. Certain food crops, though sprayed, are quite safe, because the pesticides are not present in the ‘meat’ of certain fruits and vegetables in significant amounts. Vegetables with tough skins tend to be relatively free of pesticides in the ‘meat.’ There are other examples.

    I am offering this information to solicit knowing responses to the question of potential pesticides levels in nonorganic coffee, so consumers can make informed choices. If in fact a ‘highly sprayed product’ like coffee can provide real benefit to the liver, as well as other bodily functions, I wonder how much more benefit can be derived from organic coffees. I offer this information for your consideration. Thank you.

    1. I have read (but can’t confirm) that coffee grown at higher elevations is less sprayed. (Folgers?) I usually drink 3 or so mugs of coffee in the morning and can attest to the additictive qualities of coffee relative to having blood drawn for a test…no coffee…just water. Spent a miserable morning just trying to wake up. Coffee?…don’t drive without it?
      I also drink cold-brewed green tea (6 tea bags per gallon) during the day…in summer at least. My favorite is a green tea/ginseng mix. Add in some dark chocolate and I’m so smart I can’t stand myself. ;-)

    2. It seems it depends. The shade-loving variety of coffee plants need minimal spraying, while the sun-loving (and more fruitful) variety needs substantial spraying.
      See section B.: http://www.nrdc.org/health/farming/ccc/chap4.asp
      http://www.coffeeinvestigator.com/organic-coffee-chemical-pesticide-free.htm
      Organic does not mean void of any pesticide, herbicide, and insecticide, however. It minimizes their use, and forbids the use of the more dangerous chemicals, like systemic sprays.
      A google search or search on pub med or nutritionfacts.org will provide abundant info on the health benefits of coffee consumption. See, e.g., page 10 of this paper, listing some of the articles on health benefits of coffee: https://irmm.jrc.ec.europa.eu/activities/acrylamide/Documents/jrc35813.pdf

      1. Organic does indeed mean void of *synthetic* pesticide/insecticide/herbicide/fungicide, which is usually the most troubling stuff, healthwise. Organic farmers use various biocontrols instead. This goes for the American, USDA organic standards.

        1. Eugene, that is incorrect. Organic produce is, per USDA Organic regulations, allowed to be sprayed with certain synthetic chemicals. There is a lot of misinformation on what organic is. The best source to find out what USDA Organic means is to read the USDA Organic Regulations.

          http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=3f34f4c22f9aa8e6d9864cc2683cea02&tpl=/ecfrbrowse/Title07/7cfr205_main_02.tpl

          See sections §205.601 and §205.603, whose titles are: “Synthetic substances allowed for use in organic crop production.” You can find these sections at http://www.ecfr.gov/cgi-bin/text-idx?SID=5ad3114361cce54417a159426eba9ff9&node=7:3.1.1.9.32.7.354.2&rgn=div8
          http://www.ecfr.gov/cgi-bin/text-idx?SID=5ad3114361cce54417a159426eba9ff9&node=7:3.1.1.9.32.7.354.4&rgn=div8

          The “systemic” chemicals that I mentioned (not “synthetic” as you mentioned) are the worst (linked to bee colony collapses) because they are absorbed by all parts of the plant. Two examples are imidacloprid and
          clothianidin. http://www.organicauthority.com/health/systemic-pesticides-in-your-food.html

          The regulations also forbid the use of some nonsynthetic, i.e., organic/natural, substances. See, “§205.602 Nonsynthetic substances prohibited for use in organic crop production.”

  12. The obvious question is does de-caf change the results? I gave up coffee years ago and don’t plan on going back. I’ll stick to Roma. A plant based beverage with no side effects.

  13. What about the fluoride in coffee and tea? I was addicted to coffee for years but switched to matcha when I found out how coffee can deplete your body of minerals. However, then I found out that both tea and coffee can be dangerously high in fluoride, so I’m wondering if it’s not best to avoid all of it.

  14. What isn’t clear is what if you don’t smoke or drink, are not over weight, don’t have hep C, is coffee still beneficial?

  15. I am not worried anymore about coffee as I don’t drink the regular, acid one (pH5) anymore. I have switched to an healthier, alkaline one (pH7) and noticed so many improvements on my health that I will never go back to the bad stuff. Disappearing of inflammations, lowered cholesterol, increased oxygenation of the blood and more mental clarity. :)

  16. The latest study cited (from 2012) claims a 8.1 mg/dl increase in total cholesterol from coffee. The abstract (or summary of the article) doesn’t indicate how much coffee subjects drank. Anyway. This would seem to be a major reason to avoid coffee if cholesterol levels concern you. Cutting almost 10 points off total cholesterol simply eliminating coffee? For real? Seems like red light territory.

  17. I am wondering if you still get the benefits from coffee if you add cream (I did switch to soy creamer instead of dairy) and (organic) sugar to one’s coffee? Also, would you get the same benefits from decaf coffee???? :)

  18. Dr. Greger, I wish you would consider applying your world-class mind and technical resources just a little more toward a “complementary medicine” approach; case in point: there are few universally agreed upon “alternative” oncology approaches to treating (and reversing probable early stage) cancers – especially colo-rectal, than the use of coffee enemas. Of course there is an entire online industry set up around selling this and many questionable “natural” “solutions” to cancer patients, and of course we need to vet what we read and believe online (such as we have done to find our way to you), but the bottom line is that most of the top Naturopathic Oncologists, Herbalists, and Alternative Healers in the world agree that coffee enemas is SOP – Standard Operating Procedure. Would not this be worth mentioning when purporting to update us on the nutritional value of coffee? Back to my original point: complementary medicine is actually another way of incorporating what conventional medicine is beginning to call “functional medicine,” and I believe you are positioned better than any of your peers, to help us all make the obvious next step in this Medicine Food Re-Education program.

  19. QUESTION: “Do you know of a nutritional approach to reducing the size or eliminating liver hemangiomas? They have grown over time and could be a problem if this continues. I don’t think there’s much out there for the general public in dealing with liver hemangiomas–which is why I asked. In my experience so far, physicians just say that if it isn’t bothering you now, you don’t have to do anything. But I would like to make sure they don’t get any bigger, and would prefer if there were information on how to shrink them, if possible. (through nutrition, hopefully)”

    Unfortunately I know nothing about liver hemangiomas and diet. Searching for any literature was not successful, as I only see a bunch of rat studies, which are useless and cannot translate to humans. I wish there was more information. Perhaps some of our users and doctors who comment on our site can give additional suggestions. Thanks for allowing me to report your question.

  20. How come the Starbucks here in San Francisco have a cancer warning sign out in public view then? Next time I go downtown I’ll take a picture of it.

  21. It seems like coffee industry is trying to boost their sales. But what I noticed that all stomach cancer victims are always heavy coffee drinkers. I’d rather stay away from that water of burnt beans.

  22. What about decaf coffee? Should be the same results. If not, one would have to look at caffeine as the beneficial ingredient. I drink decaf. I have been trying to cut out my coffee consumption because I thought it would be healthier for me. Now, I am going to reconsider and enjoy my next cup!

  23. A few months ago, my aunt was diagnosed with Hep C and just yesterday morning, she was told she has stage 3-4 Liver Cancer. Can Liver Cancer be reversed or the progression be stopped with diet? What are her best options at this point? Is Gerson Therapy promising and would you recommend it?

  24. I can’t stand coffee, but I love the idea of lengthening my telomeres :) so all of these studies seem that have 4 cups a day(ugh) as the amount where the magic happens. How much is a cup? 8 ounces? When coffee is being discussed. My dream is it is less like how some coffee makers seem to think 5 ounces is a cup of coffee.

    Any ideas. I have looked through the studies but they don’t seem to mention beyond saying a cup.

    Thanks all.

    1. Hi, omnimatty. I don’t think the video is intending to urge everyone to drink coffee. There appears to be a benefit if you have hepatitis C, but in the absence of that, the video states that it might be just as good to simply reduce other risk factors, such as alcohol consumption. In other words, if you don’t like coffee, I don’t think you need to force yourself to drink it. Many phytonutrients in a whole-food, plant-based diet can help to lengthen telomeres. You might be interested in this video, if you have not already seen it: http://nutritionfacts.org/video/telomeres-cap-it-all-off-with-diet/
      That said, I am not sure how “a cup” of coffee is defined in these studies, and would need to read the full texts of the articles to determine that. I think it would also depend on the strength of the coffee. I hope that helps!

  25. Dr. Greger,

    I’m finding some conflicting info about coffee, are the studies point to the caffeinated or decaffeinated varieties benefits of coffee ?

  26. Does anyone know how cold brewed coffee compares, and also how cold brew affects acrylamide levels? I’m guessing antioxidant levels are higher in cold brew, but I don’t really know that that’s true, or which compounds are liver-friendly.

  27. Do you recommand any particular diet for someone that is diagnosed with 13 cm mass in the liver and was advised to start Opdivo (immunotherapy)?
    I’d greatly appreciate any help
    Thanks

  28. We don’t have specific information on the optimal diet in those using immunomodulating medications like Opdivo (nivolumab). That said, there is great evidence of benefit in many health conditions for improved survival and thriving on a whole food, plant based diet low in salt, sugar, fat, and in your case, without alcohol. Best luck to you! Dr Anderson, Health Support Volunteer

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