Brazilian study links higher polyphenol intake to lower breast cancer mortality

A long-term study conducted in Brazil has linked higher dietary polyphenol intake to reduced breast cancer mortality, Daily Coffee News reported. Coffee served as the primary source of polyphenols for the participants in the research project. [1]

Researchers affiliated with the Federal University of Santa Catarina in Brazil published their findings on July 10 in the British Journal of Nutrition. The authors tracked 95 women who had been diagnosed with breast cancer over an average period of 11.5 years. [1]

Polyphenols represent a broad category of naturally occurring plant phenols, which encompass phenolic acids, flavonoids, tannic acid, and ellagitannin. Historically, certain polyphenols saw application as dyes and in garment tanning processes. [3]

Daily Coffee News noted that the study did not isolate coffee polyphenols from other dietary sources of polyphenols. As a result, the findings do not establish a direct causal link between coffee consumption and improved patient survival. [1]