WASHINGTON: Recent research has revealed that drinking coffee and tea could reduce the risk of developing head and neck cancers, which include cancers of the mouth, throat, and larynx. Published in the peer-reviewed journal CANCER by the American Cancer Society, the study highlights new potential benefits of these beverages. Conducted by the International Head and Neck Cancer Epidemiology Consortium, the research analyzed data from 14 studies, involving over 9,500 head and neck cancer patients and more than 15,700 cancer-free individuals.
The study found that regular coffee and tea drinkers had a lower likelihood of developing certain types of head and neck cancers. Specifically, those who consumed more than four cups of caffeinated coffee daily had a 17% lower risk of developing head and neck cancer compared to non-coffee drinkers. Furthermore, regular coffee drinkers showed a 30% reduced risk of oral cavity cancer and a 22% lower risk of throat cancer. Notably, drinking 3-4 cups of caffeinated coffee daily was linked to a 41% reduction in the risk of hypopharyngeal cancer, located at the bottom of the throat.
Decaffeinated coffee also demonstrated protective effects, as drinking it was associated with a 25% lower risk of oral cavity cancer. Tea consumption further supported these findings, with tea drinkers having a 29% lower risk of hypopharyngeal cancer. Interestingly, drinking one cup or fewer of tea daily was linked to a 9% reduced risk of head and neck cancer overall, and a 27% lower risk of hypopharyngeal cancer. However, drinking more than one cup of tea daily appeared to increase the risk of laryngeal cancer by 38%, indicating that the effects of these beverages may vary depending on the cancer type.
Despite these promising results, researchers stress that more studies are needed to understand how coffee and tea consumption may affect cancer risk in greater detail. Senior author Yuan-Chin Amy Lee, PhD, from the Huntsman Cancer Institute and the University of Utah School of Medicine, emphasized the complexity of coffee and tea habits. “These findings support the need for further studies around the impact that coffee and tea can have on reducing cancer risk,” she said.
While the findings suggest that coffee and tea could offer protective benefits against head and neck cancers, researchers caution that more data is required to fully comprehend their impact. The study provides compelling evidence for the inclusion of coffee and tea in a healthy diet, but continued research is essential to determine their exact role in cancer prevention.
