Researchers at Huntsman Cancer Institute in Utah have discovered that daily coffee consumption may help protect against head and neck cancers. A comprehensive analysis of 14 studies involving over 25,000 participants found a significant association between moderate to high coffee intake and lower risk of head and neck cancers.
The study revealed that drinking four or more cups of coffee per day reduced the risk of head and neck cancers by 17%. Decaffeinated coffee also showed protective effects, with those who consumed it having a 25% lower risk of oral cavity cancer. Tea consumption was found to have a similar effect, with tea drinkers experiencing a 29% reduction in hypopharyngeal cancer risk.
The researchers attribute the potential benefits of coffee and tea to their high content of anti-inflammatory agents and antioxidants like chlorogenic acids. These compounds have been linked to reduced risks of cardiovascular diseases, type 2 diabetes, and inflammation-related conditions.
However, the study highlights the complexity of coffee and tea habits, with variations in preparation methods, consumption levels, and lifestyle factors influencing outcomes. Despite this, the findings suggest that incorporating moderate coffee or tea consumption into daily routines may be beneficial for cancer prevention.
While the research is promising, it’s essential to note that more studies are needed to fully understand the relationship between dietary habits and cancer risks. Public health initiatives should continue addressing tobacco and alcohol use, which significantly increase cancer risks, and efforts to reduce the global burden of head and neck cancers.
Source: https://www.earth.com/news/drinking-coffee-reduces-the-risk-of-certain-cancers