Breast cancer remains a leading cause of cancer-related mortality in women, accounting for approximately 694,000 deaths globally in 2024. Past research has suggested that, alongside the medical treatment, healthy lifestyle choices and specific nutrients may benefit to lower breast cancer death risk. Polyphenols, the natural plant compounds found in foods such as berries, cocoa, coffee, colourful vegetables, extra virgin olive oil, herbs and spices, legumes, and nuts and seeds, are known for their antioxidant properties. Phenolic acids and lignans are two types of polyphenols.
However, the relationship between polyphenol intake and breast cancer has not yet been fully elucidated. Polyphenols appear to influence multiple biological pathways relevant to cancer survivorship, including oxidative stress, chronic inflammation, insulin sensitivity, immune signalling, angiogenesis, and cellular communication. Lignans may also support gut bacteria, which could dial down estrogen-driven growth in breast tissue, although more research is needed to identify the impact.
A recent observational study published in British Journal of Nutrition investigated the association between polyphenol intake and breast cancer mortality, survival, and recurrence in women diagnosed with breast cancer. The study found that higher intake of total polyphenols, phenolic acids, and lignans was associated with lower breast cancer-specific mortality, with coffee being the major dietary contributor to these compounds.
References: Silva ER, Kliemann N, Vieira LC, de Souza JS, Copetti CLK, Reitz LK, et al. Intake of polyphenols, phenolic acids and lignans associated with lower mortality in women diagnosed with breast cancer. Br J Nutr. 2026 Jul 10:1-12. doi: 10.1017/S0007114526107909.