A new study has found that drinking four or more cups of caffeinated coffee per day may decrease the risk of developing head and neck cancers by up to 17 percent. The research, which analyzed data from over 25,000 records, also suggests that decaf coffee had a similar protective effect.
Researchers from the International Head and Neck Cancer Epidemiology Consortium pooled data from 14 previous studies to investigate the relationship between diet and cancer risk in the head and neck region. They found that tea consumption was also associated with reduced cancer risk, although the exact benefits varied depending on the type of tea consumed.
The study’s findings have implications for public health, particularly in countries where access to healthcare is limited and head and neck cancers are a growing burden. According to the World Health Organization, nearly 900,000 cases of head and neck cancer are diagnosed each year, with an annual mortality rate of around half that figure.
While the exact mechanisms behind coffee’s potential anti-cancer effects are unclear, researchers suggest that the high levels of antioxidants and other compounds in tea and coffee may shield against carcinogens. The study’s lead author notes that further research is needed to fully understand the relationship between coffee and tea consumption and cancer risk.
Overall, the findings suggest that moderate coffee consumption may be a valuable tool in reducing head and neck cancer risk, particularly when combined with other lifestyle changes.
Source: https://www.sciencealert.com/drinking-tea-or-coffee-each-day-could-reduce-mouth-and-throat-cancer-risk