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Monday, December 25, 2024
Regular consumption of coffee and tea may significantly lower the risk of developing head and neck cancers, including those of the mouth and throat, according to a new study published in the peer-reviewed CANCER journal.
Head and neck cancer is the seventh most common cancer globally, with rising rates particularly in low- and middle-income countries. Researchers analyzed data from 14 studies involving 9,548 patients diagnosed with head and neck cancer and 15,783 control participants without cancer. The study highlights the protective effects of coffee and tea, revealing intriguing patterns tied to the type and amount of consumption.
Coffee’s Cancer-Reducing Benefits
The findings showed that individuals who consumed more than four cups of caffeinated coffee daily had a 17% lower overall risk of head and neck cancer. Specifically, these coffee drinkers had a 30% reduced risk of oral cavity cancer and a 22% lower chance of throat cancer.
Drinking three to four cups of caffeinated coffee daily provided an even more pronounced benefit, reducing the risk of hypopharyngeal cancer (a rare cancer at the bottom of the throat) by 41%. Even decaffeinated coffee showed promise, being associated with a 25% reduced risk of oral cavity cancer.
“While there has been prior research on coffee and tea consumption and reduced risk of cancer, this study highlights the varying effects on different subtypes of head and neck cancer,” said senior author Yuan-Chin Amy Lee of the Huntsman Cancer Institute and the University of Utah School of Medicine. “This underscores the complexity of coffee and tea habits and the need for further research into their impact on cancer prevention.”
Tea’s Role in Cancer Prevention
Tea consumption was also linked to a reduced risk of specific cancers. Drinking tea lowered the odds of hypopharyngeal cancer by 29%. Moreover, consuming up to one cup of tea daily reduced the overall risk of head and neck cancer by 9% and hypopharyngeal cancer by 27%.
However, the study also found a potential risk associated with higher tea consumption. Drinking more than one cup of tea daily was linked to a 38% increase in the odds of laryngeal cancer, emphasizing the need for balanced intake.
Implications for Cancer Prevention
The study highlights the potential of dietary habits in reducing cancer risks. “Coffee and tea are among the most consumed beverages worldwide, and understanding their role in cancer prevention is critical,” the authors noted.
While the findings are promising, researchers caution against overinterpretation and call for more studies to explore the underlying mechanisms. “Coffee and tea consumption is complex, and factors like preparation methods, additional ingredients, and individual genetic predispositions may all play a role,” Lee added.
For now, moderate consumption of coffee and tea may be a simple, accessible step toward lowering the risk of head and neck cancers.
