Coffee and tea consumption, genotype-based CYP1A2 and NAT2 activity and colorectal cancer risk—Results from the EPIC cohort study (pages 401–412)
Vincent K. Dik, H. B(as) Bueno-de-Mesquita, Martijn G.H. Van Oijen, Peter D. Siersema, Cuno S.P.M. Uiterwaal, Carla H. Van Gils, Fränzel J.B. Van Duijnhoven, Stéphane Cauchi, Loic Yengo, Philippe Froguel, Kim Overvad, Bodil H. Bech, Anne Tjønneland, Anja Olsen, Marie-Christine Boutron-Ruault, Antoine Racine, Guy Fagherazzi, Tilman Kühn, Daniele Campa, Heiner Boeing, Krasimira Aleksandrova, Antonia Trichopoulou, Eleni Peppa, Eleni Oikonomou, Domenico Palli, Sara Grioni, Paolo Vineis, Rosaria Tumino, Salvatore Panico, Petra H.M. Peeters, Elisabete Weiderpass, Dagrun Engeset, Tonje Braaten, Miren Dorronsoro, María-Dolores Chirlaque, María-José Sánchez, Aurelio Barricarte, Raul Zamora-Ros, Marcial Argüelles, Karin Jirström, Peter Wallström, Lena M. Nilsson, Ingrid Ljuslinder, Ruth C. Travis, Kay-Tee Khaw, Nick Wareham, Heinz Freisling, Idlir Licaj, Mazda Jenab, Marc J. Gunter, Neil Murphy, Dora Romaguera-Bosch and Elio Riboli
Version of Record online: 21 DEC 2013 | DOI: 10.1002/ijc.28655
Coffee and tea contain numerous compounds that may protect against colorectal cancer (CRC). In this study of more than 475,000 participants over more than a decade, the authors investigated whether coffee or tea consumption is associated with an altered risk of developing CRC. They also asked whether genetic variations in two enzymes involved in caffeine metabolism (CYP1A2 and NAT2) might affect this risk. They conclude that neither consumption patterns, nor genetic differences in caffeine metabolism, appear to have a significant impact on CRC risk.