Popular beverage reduces breast cancer risk

Regular coffee consumption may be associated with a slight reduction in the risk of developing breast cancer, but this is merely a correlation, not a direct protective effect of the beverage.

As reported by TUT.AZ, these conclusions were reached by scientists based on an analysis of 31 large cohort studies published in the journal Health Science Reports (HSR).

The researchers compiled data on the effects of regular coffee, decaffeinated coffee, and caffeine separately on the likelihood of developing the disease. The results proved intriguing: women who regularly consumed coffee developed breast cancer somewhat less frequently than those who drank it only occasionally or abstained from the beverage entirely. This pattern was particularly noticeable among postmenopausal women.

However, the most interesting finding was that neither caffeine in its pure form nor decaffeinated coffee demonstrated a similar effect. This leads researchers to believe that the potential beneficial influence is not related to caffeine per se, but rather to other biologically active compounds found abundantly in coffee beans.

The authors of the study emphasize that the identified association remains moderate and does not constitute proof of a protective effect of coffee. Nevertheless, the findings add to the growing body of scientific evidence regarding the potential role of antioxidants and other compounds in the beverage in supporting health.