Recent research reveals that drinking coffee and tea could reduce the risk of head and neck cancers. This study, involving data from 14 different studies, provides new insights into how these beverages may impact cancer development. Head and neck cancers are increasingly common worldwide, particularly in low- and middle-income countries. The findings suggest that both caffeinated and decaffeinated coffee, as well as tea, may offer protective benefits against these cancers.
• Drinking more than four cups of caffeinated coffee daily is linked to a 17% lower risk of head and neck cancer overall.
• Coffee drinkers have a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer.
• Decaffeinated coffee is associated with a 25% lower risk of oral cavity cancer.
• Tea consumption shows a 29% lower risk of hypopharyngeal cancer but more than one cup daily may increase laryngeal cancer risk by 38%.
Understanding the relationship between coffee, tea, and cancer risk is crucial. As head and neck cancers rise globally, these findings could guide dietary recommendations and encourage further research into how these common beverages can contribute to cancer prevention strategies.
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