A new meta-analysis published in Cancer has found that consuming more than four cups of caffeinated coffee daily may lower the risk of head and neck cancer (HNC). The study, which pooled data from 14 studies involving over 9,500 cases of HNC, also found a significant reduction in the risk of oral cavity and oropharyngeal cancers among tea drinkers. However, drinking more than one cup of tea daily was associated with an increased risk of laryngeal cancer.
Researchers from the University of Utah and Huntsman Cancer Institute analyzed the data to identify specific subtypes of HNC and found that coffee consumption had a protective effect on oral cavity and oropharyngeal cancers. Decaffeinated coffee also showed potential anti-cancer properties, contributing to a 25% reduction in the risk of oral cavity cancer.
The study’s lead author, Dr. Yuan-Chin Amy Lee, noted that previous research had limited our understanding of the relationship between coffee and tea consumption and HNC due to small sample sizes or inconsistent results. This meta-analysis provides valuable insights into the protective effects of moderate coffee and tea consumption on HNC risk, highlighting the need for further studies to confirm these findings.
While the study’s results are promising, more research is needed to fully understand the mechanisms behind coffee and tea consumption’s association with HNC. The researchers plan to continue investigating the topic, exploring variables such as coffee bean preparation methods and additives like cream and sugar, to better understand this complex relationship.
Source: https://www.medpagetoday.com/hematologyoncology/othercancers/113510