A recent study published in the British Journal of Nutrition found that higher intake of polyphenols, plant-based compounds found in coffee, was associated with an 80% lower risk of breast cancer-specific death in women.
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The study followed 95 women with breast cancer in Brazil for over a decade and highlighted coffee as a significant source of polyphenols in participants’ diets.
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While the study did not prove a direct causal relationship between coffee polyphenols and reduced mortality, it adds to existing research on the potential health benefits of polyphenols in coffee.
The study’s small sample size and observational design suggest the need for further research to confirm these associations.
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