Why should there be an inverse relationship between coffee consumption and colon cancer?
There are many chemical compounds in coffee, one group is known as diterpines; these are involved in the synthesis of bile acids. Diterpines are thought to lower the quantity of bile acids that are associated with the promotion of colon cancers. There is little scientific evidence to support this theory, in tests the consumption of one litre of unfiltered coffee for a two week period did not result in a noticeable reduction of bile acids, nor did consumption of coffee oil that was rich in cafesol over a five week period result in the reduction of cholesterol 7-alpha-hydroxylase; an enzyme known to be involved in the synthesis of bile acids. Therefore the association between coffee consumption and colon cancer remains unclear.
