Breast cancer is one of the leading causes of mortality among women. Research has found that the consumption of bioactive compounds seems to contribute to improving the prognosis of the disease. Yet, the relationship between polyphenol intake and breast cancer has not yet been fully clarified. However, a new study published in the British Journal of Nutrition reveals that dietary polyphenols are increasingly being explored for their potential role in breast cancer outcomes, and coffee is a significant supplier of these vital polyphenols.  

The observational study followed 95 women diagnosed with breast cancer for an average of 11.5 years and examined the relationship between polyphenol intake and mortality, survival and recurrence outcomes. Key findings from the study include: 

• Coffee was the major contributor to total polyphenol, phenolic acid and lignan intake. 

• Higher intakes of total polyphenols, phenolic acids and lignans were statistically significantly associated with lower breast cancer-specific mortality (HR=0.20, 0.09 and 0.15, respectively). 

• Higher intake of phenolic acids was statistically significantly associated with lower breast cancer recurrence (HR=0.35). 

• Total polyphenol intake was associated with longer survival when breast cancer mortality was considered (p=0.048). 

The study did not disclose the amount of coffee applicants who achieved positive results consumed. Researchers did acknowledge that further studies are needed to confirm these associations.  

Despite its relatively small sample size, the study is notable for its 11.5-year follow-up period and the strong effect sizes observed, providing rare long-term data on the potential role of dietary polyphenols in breast cancer survivorship. 

• Vanessa L Facenda is the editor of Tea & Coffee Trade Journal. She may be reached at: [email protected].