December 17, 2012

Effects of coffee consumption in chronic hepatitis C: a randomized controlled trial

R Cardin et al, 2012, Effects of coffee consumption in chronic hepatitis C: a randomized controlled trial, Digestive and Liver Disease, published online ahead of print.

Background: Coffee is associated with a reduced risk of hepatocellular carcinoma in patients with chronic C hepatitis. This prospective trial was aimed at assessing the mechanisms underlying coffee-related protective effects.

Methods: Forty patients with chronic hepatitis C were randomized into two groups: the first consumed 4 cups of coffee/day for 30 days, while the second remained coffee “abstinent”. At day 30, the groups were switched over for a second month.

Results: At baseline, aspartate aminotransferase and alanine aminotransferase were lower in

patients drinking 3–5 (Group B) than 0–2 cups/day (Group A) (56±6 vs 74±11/60±3 vs 73±7 U/L  p = 0.05/p = 0.04, respectively). HCV-RNA levels were significantly higher in Group B [(6.2±1.5)×105 vs (3.9±1.0)×105 UI/mL, p = 0.05]. During coffee intake, 8-hydroxydeoxyguanosineand collagen levels were significantly lower than during abstinence (15±3 vs 44±1 8- hydroxydeoxyguanosine/10 5 deoxyguanosine  p = 0.05 and 56±9 vs 86±21 ng/mL, p = 0.04). Telomere length was significantly higher in patients during coffee intake (0.68±0.06 vs 0.48±0.04 Arbitrary Units, p = 0.006). Telomere length and 8-hydroxydeoxyguanosine were inversely correlated.

Conclusion: In chronic hepatitis C coffee consumption induces a reduction in oxidative damage, correlated with increased telomere length and apoptosis, with lower collagen synthesis, factors that probably mediate the protection exerted by coffee with respect to disease progression.

Modtag nyhedsbrev

Ja tak, jeg vil gerne modtage nyhedsbrev, når der er noget nyt om kaffe og helbred.