New research shows that drinking coffee and tea could reduce the risk of head and neck cancers, which are increasingly common worldwide. This study analyzed data from 14 different studies involving thousands of participants. The findings suggest that both caffeinated and decaffeinated coffee, as well as tea, may have protective effects against certain types of these cancers.
• Over 4 cups of caffeinated coffee daily linked to a 17% lower risk of head and neck cancer.
• Drinking 3-4 cups of caffeinated coffee associated with a 41% lower risk of hypopharyngeal cancer.
• Decaffeinated coffee linked to a 25% lower risk of oral cavity cancer.
• Tea consumption showed a 29% lower risk of hypopharyngeal cancer, but more than one cup daily raised the risk of laryngeal cancer by 38%.
These insights are crucial as they highlight the potential health benefits of common beverages. Understanding these links can lead to better dietary recommendations and cancer prevention strategies, especially in regions where head and neck cancers are on the rise.
Enjoying the read? Subscribe for free to one of the fastest-growing newsletters and get weekly coffee news (TL;DR updates) delivered right to your inbox.