BUFFALO, N.Y.--Researchers at the Roswell Park Cancer Institute and the University of Buffalo School of Medicine have found polyphenols in coffee may be more potent against breast cancer than polyphenols from black tea. Results from their recent study on coffee and black tea in both pre- and postmenopausal women are published in the January issue of Journal of Nutrition (136:166-71, 2005).

The study involved 1,932 women with primary, incident breast cancer and 1,895 female hospital patients without malignant cancer; all women completed a comprehensive epidemiological questionnaire that gauged intakes of coffee, decaffeinated coffee and black tea. Breast cancer risk declined among premenopausal women consuming regular coffee, with those consuming four cups or more experiencing a 40-percent risk reduction. Neither decaf coffee nor black tea were associated with decreased risk, although black tea showed some protective properties in cases of lobular histology. Breast cancer risk was not associated with regular coffee, decaf coffee or black tea in postmenopausal women.