Consumption of coffee and tea appears to be associated with a lower risk of developing head and neck cancers, including cancers of the mouth and larynx, according to recent data analysis.
Head and neck cancer is the seventh most common cancer worldwide, with rates rising in low- and middle-income countries.
The research, published in the Cancer journal of the American Cancer Society, examined data from 14 studies conducted by various scientists connected to the International Head and Neck Cancer Epidemiology Consortium.
The researchers analysed information from 9,548 head and neck cancer patients and 15,783 individuals without cancer. All participants completed questionnaires about their previous consumption of caffeinated or decaffeinated coffee and tea.
Key findings
The study found that, compared to non-coffee drinkers:
- Participants who drank more than four cups of caffeinated coffee daily had:
- 17% lower overall risk of head and neck cancer,
- 30% lower risk of oral cavity cancer,
- 22% lower risk of throat cancer.
- Drinking three to four cups of caffeinated coffee daily was associated with a 41% lower risk of hypopharyngeal cancer, a type of cancer in the lower part of the throat.
Decaffeinated coffee consumption was linked to a 25% lower likelihood of developing oral cavity cancer.
Drinking one cup of tea or less daily was associated with:
- 9% reduced risk of head and neck cancer,
- 27% lower risk of hypopharyngeal cancer.
However, consuming more than one cup of tea daily was linked to a 38% higher risk of laryngeal cancer.
Implications and future research
The researchers noted that coffee and tea habits are complex, and these findings highlight the need for further data and additional studies on the potential impact of coffee and tea in reducing cancer risk.
Also read: Eating dark chocolate linked to reduced risk of type 2 diabetes
