Thursday, December 13, 2012

Effects of coffee consumption in chronic hepatitis C

Q: Is coffee good for the liver?

A: Research suggests that regular, moderate coffee consumption can lower people’s risk of developing a range of liver diseases – including cancer, fibrosis (scar tissue that builds up within the liver) and cirrhosis (the result of a long-term build up of scar tissue within the liver).
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Coffee and Liver – Long Way To Go

Advanced hepatitis C patients may benefit from drinking coffee during treatment, study says.
Patients who received peginterferon plus ribavirin treatment and who drank three or more cups of coffee per day were two times more likely to respond to treatment than non-drinkers. “Coffee intake has been associated with a lower level of liver enzymes, reduced progression of chronic liver disease and reduced incidence of liver cancer,” said Neal Freedman, of the National Cancer Institute and the study’s lead author.

Full Text Available - Coffee consumption is associated with response to peginterferon and ribavirin therapy in patients with chronic hepatitis C.

“Although we observed an independent association between coffee intake and virologic response to treatment, this association needs replication in other studies,” he said. Among the non-drinkers studied, 46 percent had an early virologic response; 26 percent had no detectable serum hepatitis C virus (HCV) ribonucleic acid at week 20; 22 percent had no detectable serum at week 48; and 11 percent had a sustained virologic response. In contrast, the corresponding proportions for those who drank three or more cups of coffee per day were 73 percent, 52 percent, 49 percent and 26 percent, respectively

The Latest On Coffee Consumption     

Effects of coffee consumption in chronic hepatitis C: A randomized controlled trial Digestive and Liver Diseases

Department of Surgical, Oncological and Gastroenterological Sciences, Section of Gastroenterology, Padua University, Italy
b Illycaffè SpA, Trieste, Italy
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.
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.
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) × 105vs (3.9 ± 1.0) × 105 UI/mL, p = 0.05]. During coffee intake, 8-hydroxydeoxyguanosine and collagen levels were significantly lower than during abstinence (15 ± 3 vs 44 ± 16 8-hydroxydeoxyguanosine/105 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.
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.
  • Apoptosis;
  • Coffee;
  • Oxidative DNA damage;
  • Telomere

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