Researchers 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.
Despite overwhelming scientific evidence, popular myths on coffee and health persist.
Millions of Americans drink coffee every day, but it remains one of the most misunderstood beverages on the planet.
While caffeine has traditionally been credited as coffee’s special protective agent, coffee beans contain more than a thousand other compounds that are less well known.
Today, we know that coffee has many potential heath benefits – but that wasn’t always the case.
Research suggests coffee associated with approximately 25% lower risk of type 2 diabetes, according to the Institute for Scientific Information on Coffee (ISIC).
Drinking coffee has previously been linked to a reduced risk of Alzheimer’s and Parkinson’s diseases, and we may be closer to understanding why.
A recent article in National Geographic helps explain the latest research behind why you love (or don’t love) coffee.
New findings from Philadelphia University + Thomas Jefferson University found chemical differences between hot and cold brew coffee, which may have potential health impacts.
From health and nutrition to the consumption championship, here are some coffee-focused highlights from the New York Times digital archives.
