Regular coffee consumption might be linked to a modest decrease in the likelihood of developing breast cancer, particularly for women who have gone through menopause. This conclusion was reached by the authors of a review and meta-analysis that appeared in the journal Health Science Reports (HSR).
The researchers examined information from 31 cohort studies that investigated the association between coffee intake and breast cancer risk. They separately evaluated caffeinated coffee, decaffeinated coffee, and overall coffee consumption.
The analysis revealed a slight but consistent pattern suggesting a reduced risk of the disease with consistent coffee drinking. The most notable impact was observed in postmenopausal women, a stage characterized by a natural decline in ovarian activity and the cessation of menstruation.
Interestingly, neither decaffeinated coffee nor pure caffeine showed a significant connection to the risk, hinting that other elements within the beverage play a role.
According to the authors, coffee’s potential protective effect may stem not from caffeine itself, but from the array of bioactive compounds present in coffee beans. These include polyphenols, such as chlorogenic acids, as well as antioxidants and substances that influence inflammatory responses and metabolic processes.
“Nonetheless, the study does not establish a cause-and-effect relationship, as the effect attributed to caffeine remained moderate. Further large-scale studies are necessary to corroborate these findings,” the scientists concluded.
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