Swedish study: two cups of coffee a day can inhibit cancer recurrence in breast cancer patients
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Swedish and British scientists have released a study showing that drinking at least two cups of coffee a day may reduce the risk of breast cancer recurrence. The related paper is published in Clinical Cancer Research (Clinical Cancer Research).
The researchers tracked the treatment, lifestyle and daily coffee consumption of 1090 breast cancer patients in Sweden and found that among the 1090 breast cancer patients treated with Tamoxifen, those who drank two to five cups of coffee a day had a half lower risk of recurrence than those who did not drink coffee or drank less than two cups of coffee a day.
The researchers believe that the reason why coffee can play this role is that caffeine and caffeic acid in coffee can inhibit cell division and accelerate cancer cell death, which will become more obvious when combined with tamoxifen. However, the researchers also pointed out that drinking at least two cups of coffee a day can enhance the effectiveness of the treatment, but only if the treatment is maintained.
In fact, several previous studies have shown that drinking coffee can help reduce the risk of cancer. Drinking a moderate amount of coffee may reduce the risk of cancer such as oral cancer, bladder cancer, colon cancer, esophageal cancer and endometrial cancer.
Breast cancer is one of the most common cancers for women today. According to data released by the World Health Organization, there were 1.7 million new cases of breast cancer worldwide in 2012 alone, accounting for nearly 12% of all new cancer cases that year.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
[expand boutique coffee market] the major shareholder of Nestl é Blue bottle Coffee buys 500 million US dollars of shares
Professional baristas follow Coffee Workshop (Wechat official account cafe_style), known as the Blue Bottle of Apple in the coffee industry, has become a major shareholder in the coffee industry with a $500m stake bought by Swiss food giant Nestle. The acquisition of the fast-growing Blue bottle Coffee with a market capitalization of more than $700m is a step in Nestl é's strategic shift to retail. This move is also
- Next
Nestl é invests Blue bottle, a well-known American cafe, to actively expand its store.
Professional baristas follow Coffee Workshop (Wechat official account cafe_style) Nestl é Nestle (NSRGY-US) will acquire a 68% stake in Blue Bottle (Blue bottle Coffee, BB) Cafe for $500m, symbolizing BB's estimated market capitalization of $700m, Bloomberg reported. It is understood that Blue Bottl, which was founded about 15 years ago,
Related
- Why does hot American coffee taste bitter? Difference in proportional concentration between hot American and ice American
- Is espresso stored overnight in the refrigerator harmful to your body? Is frozen coffee better than freshly ground coffee?
- What parameters and proportions of water temperature should be used to grind and brew fresh coffee beans? Why can't I drink freshly roasted coffee right away?
- Customers have "changed" Manner's new products! Shop assistant: Please don't mess around!
- Remove sockets in customer areas at Starbucks stores?! Netizen: I won't go if I really tear it down
- What is the difference between the taste steps of sun-dried coffee and washed coffee? Why is sun-cured coffee sweeter and washed coffee sour?
- The recipe for salty grapefruit dirty is revealed! Coffee Festival salty grapefruit dirty coffee making materials parameters ratio milk share!
- How about the flavor of Sunlight 74158 at Sidamo Banshaha Mathieu Processing Factory in Ethiopia? 74158 Share the proportion of coffee brewing parameters!
- What effect does Italian American coffee with filter paper have? Will coffee taste better if it is put on filter paper at the bottom of the powder bowl?
- What is the color difference in coffee beans? What are the characteristics of honey processed coffee beans? Why are the anaerobically treated coffee beans uneven in color?