A recent study suggests that drinking coffee and tea regularly may reduce the risk of head and neck cancers, including those affecting the mouth and throat. The analysis of over a dozen studies indicates that caffeine, particularly from coffee, could provide a protective effect against these cancers.
Head and neck cancer ranks as the seventh most common cancer globally, and its incidence is rising in low- and middle-income countries. In the United States, the National Cancer Institute (NCI) predicts that approximately 71,100 people will be diagnosed with oral cavity, pharynx, or larynx cancer in 2024.
While previous studies have examined the relationship between coffee, tea, and head and neck cancer, the results have been mixed. However, new research conducted by scientists at the Huntsman Cancer Institute in Utah has provided clearer insights. The study pooled data from 14 previous studies, involving more than 25,000 participants. This large-scale analysis compared the diets and lifestyles of head and neck cancer patients to cancer-free individuals, aiming to identify factors linked to a reduced cancer risk.
The findings revealed that individuals who drank more than four cups of caffeinated coffee daily had a 17 percent lower risk of developing head and neck cancer compared to those who did not drink coffee. Further breakdowns showed that coffee drinkers had 30 percent lower odds of developing oral cavity cancer and 22 percent lower odds of throat cancer. Notably, drinking three to four cups of caffeinated coffee daily was also associated with a 41 percent lower risk of hypopharyngeal cancer, which affects the lower part of the throat.
Even decaffeinated coffee appeared to offer benefits. Those who drank decaffeinated coffee had a 25 percent lower risk of oral cavity cancer. Tea, too, demonstrated some protective effects. Regular tea drinkers had a 29 percent lower risk of hypopharyngeal cancer, and those who consumed at least one cup a day had a 9 percent reduced risk of head and neck cancer overall. However, drinking more than one cup of tea daily was linked to a 38 percent higher risk of laryngeal cancer.
Senior study author Yuan-Chin Amy Lee emphasized that while prior research has suggested a link between coffee and tea consumption and reduced cancer risk, the new findings shed light on their varying effects across different subtypes of head and neck cancer. She noted that even decaffeinated coffee seemed to have a positive impact, and the study highlighted the complexity of coffee and tea habits in relation to cancer prevention.
Head and neck cancers, which encompass cancers of the mouth, throat, sinuses, and salivary glands, can cause symptoms such as mouth sores and difficulty swallowing. The primary risk factors for these cancers remain tobacco and alcohol use, with the diseases being nearly twice as common in men as in women.
Beyond cancer prevention, coffee consumption has been linked to numerous health benefits. Regular coffee drinkers may live up to two years longer on average, with the beverage being associated with a reduced risk of heart disease, stroke, type 2 diabetes, dementia, and major depression.
Though the exact mechanisms behind these health benefits remain unclear, researchers point to the more than 2,000 compounds found in coffee. Some compounds, such as caffeine and chlorogenic acids, have anti-inflammatory and antioxidant effects that may help protect against various diseases. Chlorogenic acid, in particular, has been studied for its potential to alleviate anxiety and stress and is being explored as a treatment for post-traumatic stress disorder (PTSD).
A team of researchers from the University of Coimbra in Portugal described coffee as “a treasure trove of benefits” that should be embraced, especially in later years.
While this research further supports the potential health benefits of coffee and tea, experts continue to call for more studies to fully understand the long-term impacts of these beverages on cancer risk and overall health.
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