Regular consumption of coffee and tea may help lower the risk of developing head and neck cancers, including cancers of the mouth and throat, according to a study published on Monday in the CANCER journal. These findings could hold significant implications for the global fight against one of the most prevalent forms of cancer.
Head and neck cancer is the seventh most common type of cancer worldwide, with rising rates, particularly in low- and middle-income countries. The study analyzed data from 14 previous studies and included information on 9,548 patients with head and neck cancers, compared with 15,783 individuals without cancer.
The research revealed that individuals who consumed more than four cups of caffeinated coffee daily had 17% lower odds of developing head and neck cancers overall compared to non-coffee drinkers. Notably, they had a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer.
Furthermore, consuming three to four cups of caffeinated coffee was associated with a striking 41% lower risk of hypopharyngeal cancer—a type of cancer that affects the bottom of the throat. The study also observed some protective effects of decaffeinated coffee, with a 25% lower likelihood of oral cavity cancer among those who drank it.
Tea consumption showed similar benefits but with nuances. Drinking tea was linked to a 29% reduction in the odds of developing hypopharyngeal cancer. However, while drinking one cup or less daily reduced the overall risk of head and neck cancers by 9% and hypopharyngeal cancer by 27%, consuming more than one cup daily was associated with a 38% higher likelihood of developing laryngeal cancer.
“These findings demonstrate the varying effects of coffee and tea on different sub-sites of head and neck cancer, even suggesting some benefits from decaffeinated coffee,” said senior author Yuan-Chin Amy Lee from Huntsman Cancer Institute and the University of Utah School of Medicine. Lee underscored the complexity of coffee and tea consumption habits and emphasized the need for further research to better understand their role in cancer prevention.
Participants in the study completed detailed questionnaires about their consumption of caffeinated coffee, decaffeinated coffee, and tea over varying time frames. The researchers concluded that while coffee and tea show promise in reducing cancer risks, additional studies are needed to fully explore and confirm their protective effects.
This study offers a hopeful perspective on the potential health benefits of coffee and tea, particularly in mitigating the risks associated with certain types of cancer. However, moderation and further investigation remain key to understanding their long-term impacts.
(IANS)
