Coffee consumption linked to lower breast cancer mortality risk

New research published in the British Journal of Nutrition suggests that coffee consumption may be linked to a lower risk of death from breast cancer and a reduced likelihood of cancer recurrence.

The observational study followed 95 women with breast cancer over approximately 11 years. Researchers focused on the intake of polyphenols, which are natural plant compounds found in various foods and drinks. The findings indicated that women who consumed the highest levels of polyphenols—primarily sourced from coffee—experienced a roughly 80% lower mortality rate related to the disease.

Experts note that coffee contains over 1,000 bioactive compounds, including caffeine and chlorogenic acids, which may offer antioxidant, anti-inflammatory, and anticancer effects. However, researchers emphasize that because the study was observational, it identifies a correlation rather than proving that coffee consumption directly causes improved outcomes.