New research reveals that drinking coffee and tea could reduce the risk of head and neck cancers, which are increasingly common worldwide. This analysis involved data from 14 studies and focused on the consumption habits of over 25,000 participants. The findings suggest that both caffeinated and decaffeinated coffee, as well as tea, may have protective effects against these cancers.
• Drinking more than four cups of caffeinated coffee daily linked to a 17% lower risk of head and neck cancer.
• Three to four cups of caffeinated coffee associated with a 41% lower risk of hypopharyngeal cancer.
• Decaffeinated coffee showed a 25% lower risk for oral cavity cancer.
• Tea consumption linked to a 29% lower risk of hypopharyngeal cancer, but excessive tea drinking may increase laryngeal cancer risk.
Understanding the relationship between these beverages and cancer risk is crucial. As head and neck cancers rise, especially in low- and middle-income countries, these findings could inform dietary recommendations and encourage further research into cancer prevention strategies.
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