Café, té y cáncer oral/faringe terminal en un amplio estudio prospectivo de cohorte en los Estados Unidos
28-04-2017
Numerosos estudios sugieren que existe una asociación entre el consumo de café y una disminución del riesgo de padecer cáncer oral o faríngeo. En esta investigación, los autores exploraron la asociación entre el consumo de café cafeinado, descafeinado y té en relación a la mortalidad por cáncer oral o faríngeo. Se desarrolla en el marco del “Cancer Prevention Study II”, un estudio estadounidense de cohorte que comenzó en 1982, realizado por la “American Cancer Society”. Alrededor de 968.432 hombres y mujeres libres de cáncer fueron incluidos en el estudio. 868 muertes relacionadas con cáncer oral o faríngeo fueron identificadas durante los 26 años de seguimiento. Se empleó la regresión Cox de riesgos proporcionales para estimar el riesgo relativo ajustándolo con variables potencialmente confusoras. Se observó que el consumo de más de 4 tasas al día de café cafeinado estuvo asociado con una reducción del 49 % del riesgo de morir por cáncer oral o faríngeo, en comparación con no consumo o consumo ocasional de café cafeinado (riesgo relativo = 0.51, intervalo de confianza 95%: 0.40-0.64) (1 tasa/día= 237 ml). Un declive dosis dependiente en el riesgo relativo fue observado con cada tasa/día consumida (Tendencia menor a 0.001). La asociación no fue modificada por sexo, tabaquismo o uso de alcohol. Una asociación inversa no significativa fue observada para más de 2 tasas /día de consumo de café descafeinado (riesgo relativo= 0.61, intervalo de confianza al 95%: 0.37 – 1.01). Ninguna asociación fue identificada para el consumo de té. Se concluye que en este gran estudio prospectivo, el consumo de café cafeinado estuvo relacionado inversamente con la mortalidad por cáncer oral o faríngeo. Un mayor número de investigaciones son necesarias para dilucidar los mecanismos biológicos por los cuales el café contribuiría a proteger de estos cánceres letales frecuentes.
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