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SALT LAKE CITY, UT – A new analysis of extensive data indicates that regular consumption of coffee and tea may play a role in reducing the risk of developing head and neck cancers, including those affecting the mouth and throat. Researchers from the University of Utah’s Huntsman Cancer Institute, analyzing data from over a dozen studies, have found associations between these beverages and lower cancer risks.
Head and neck cancers, the seventh most common cancers globally, are seeing increased incidence, particularly in low- and middle-income countries. To investigate the link between coffee and tea consumption and these cancers, researchers examined data from 14 studies conducted by the International Head and Neck Cancer Epidemiology (INHANCE) consortium.
The study, which included 9,548 head and neck cancer patients and 15,783 individuals without cancer, revealed several key findings. Notably, individuals who consumed more than four cups of caffeinated coffee daily showed a 17% lower odds of developing head and neck cancer overall, a 30% reduction in oral cavity cancer, and a 22% reduction in throat cancer, compared to non-coffee drinkers. Furthermore, drinking three to four cups of caffeinated coffee was associated with a 41% lower risk of hypopharyngeal cancer, a cancer located at the bottom of the throat.
Interestingly, the study also found that decaffeinated coffee had a positive impact, with a 25% lower odds of oral cavity cancer. Tea consumption was also linked to a 29% lower risk of hypopharyngeal cancer. However, while drinking one cup or less of tea daily was associated with a lower overall risk, drinking more than one cup was linked to a 38% higher odds of laryngeal cancer.
“While there has been prior research on coffee and tea consumption and reduced risk of cancer, this study highlighted their varying effects with different sub-sites of head and neck cancer, including the observation that even decaffeinated coffee had some positive impact,” said senior author Yuan-Chin Amy Lee, an adjunct associate professor at the Huntsman Cancer Institute. “Coffee and tea habits are fairly complex, and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk.”
The research, published in the journal Cancer, was funded by the National Cancer Institute.
The researchers analyzed data from the study titled: “Coffee and tea consumption and the risk of head and neck cancer: An updated pooled analysis in the International Head and Neck Cancer Epidemiology Consortium” by Timothy Nguyen, Alzina Koric, Chun-Pin Esther Chang, Christine Barul, Loredana Radoi, Diego Serraino, Mark P. Purdue, Karl T. Kelsey, Michael D. McClean, Eva Negri, Valeria Edefonti, Kirsten Moysich, Zuo-Feng Zhang, Hal Morgenstern, Fabio Levi, Thomas L. Vaughan, Carlo La Vecchia, Werner Garavello, Richard B. Hayes, Simone Benhamou, Stimson P. Schantz, Guo-Pei Yu, Hermann Brenner, Shu-Chun Chuang, Paolo Boffetta, Mia Hashibe and Yuan-Chin Amy Lee, 23 December 2024, Cancer. DOI: 10.1002/cncr.35620.
Disclaimer: It is important to note that this study demonstrates an association, not causation. While the findings suggest a potential link between coffee and tea consumption and reduced cancer risk, further research is needed to determine the exact mechanisms and confirm these results. Individuals should consult with their healthcare providers before making significant dietary changes based on this information. This study does not replace professional medical advice.
