Coffee may lower the risk of several types of cancer, according to recent studies reviewed by researchers at the American Cancer Society.
The following excerpt was originally posted at the American Cancer Society.
AICR has named February Cancer Month. Learn more.
To learn more about science, coffee, and why the research matters, join the experts from the NCA Scientific Leadership Council for “The Coffee Science Fair: A Fun Look at a Serious Topic,” a special educational session at the NCA 2019 Convention in Atlanta, GA on March 8.
Scientists have been investigating the links between coffee and cancer for decades. And while our understanding of coffee’s potential health benefits has improved with advances in research, there’s still more to learn.
In 2016, an expert panel convened by the International Agency for Research on Cancer (IARC) — the arm of the World Health Organization that is responsible for assessing whether certain substances cause cancer — could not conclude that drinking coffee is carcinogenic based on the current evidence available.
Yet the coffee-cancer connection has recently reappeared in the news, due to the ongoing Prop 65 legislation in California to put misleading “cancer warning labels” on coffee.
So, what do coffee drinkers need to know?
In following interview written by Elizabeth Mendes, American Cancer Society researchers Susan Gapstur, PhD, and Marjorie McCullough, ScD, explain what the studies really show when it comes to coffee and cancer, and discuss what other research is still needed.
via Bill Murray, NCA President & CEO on LinkedIn
Daylight savings time is over — will you be grabbing an extra cup of coffee this afternoon?
A recent article in National Geographic looks at the latest research behind why you love (or don’t love) coffee.
Spoiler alert: It’s in your genes!
Last week, a Los Angeles judge ruled that coffee roasters and retailers must serve up a cancer warning with coffee sold in California under Prop. 65 regulations, based on the naturally-occurring presence of acrylamide from the roasting process.
The decision goes against what the science shows us – including the conclusions of the World Health Organization. Study after study, conducted independently and published in peer-reviewed journals, has shown the potential health benefits of drinking coffee — from liver health to living longer.
By Joe DeRupo, NCA Director of External Relations & Communications
2016 was a year of uncertainty for the coffee industry, including new threats to basic business norms and protocols.
Here’s an overview of the key issues we faced over the past 12 months, some of the new benefits we’ve made available to members, and what you can expect in the year ahead.
By Bill Murray, President, NCA
It’s been an exciting year here at the National Coffee Association – and for the entire industry.
In the spirit of September’s new beginnings, I’d like to share a quick recap of the coffee industry issues we’ve been working on at the NCA: