A popular beverage has been linked to a reduced risk of developing breast cancer

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

As reported by BAKU.WS, scientists reached these conclusions 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 showed that women who regularly consumed coffee encountered breast cancer slightly less frequently than those who drank it rarely or avoided the beverage altogether. The most pronounced association was observed in postmenopausal women.

At the same time, the scientists did not find a similar effect when analyzing caffeine separately or decaffeinated coffee. This may suggest that the potential impact is related to other biologically active substances contained in coffee beans, rather than caffeine itself.

The authors emphasize that the identified association remains moderate and does not prove a protective effect of coffee. Nevertheless, the results supplement scientific data on the possible role of antioxidants and other compounds in the beverage in maintaining health.