Vol. 8, Issue 1, Part A (2026)

The health effects of coffee consumption remain a topic of ongoing debate. Earlier studies often linked coffee intake with negative health outcomes; however, recent research indicates that coffee consumption may not be harmful and may even provide protective health benefits. Several contemporary studies suggest an inverse association between coffee intake and the risk of developing certain cancers. While coffee consumption is not associated with an increased risk of most cancers, evidence regarding bladder and lung cancer remains inconsistent. In contrast, coffee intake appears to exert a protective effect against colorectal, liver, and breast cancers, particularly hepatocellular carcinoma and breast cancer among postmenopausal women. Coffee contains a wide range of bioactive compounds that may contribute to its health effects. Protective properties are largely attributed to polyphenolic antioxidants, anti-inflammatory components, and caffeine-related diterpenes such as cafestol, kahweol, and chlorogenic acids, which help reduce oxidative stress and inflammation. However, coffee also contains acrylamide, a potentially carcinogenic compound formed during roasting, especially when consumed in high amounts. The overall impact of coffee on cancer risk is influenced by multiple factors, including consumption level, metabolic rate, genetic variability, and individual lifestyle differences. Overall, current evidence supports a protective association between coffee consumption and liver cancer, with modest benefits observed for breast cancer, while associations with cancers of the oesophagus, pancreas, colon, kidney, bladder, ovary, and prostate remain conflicting and inconclusive.