A recent study has found that moderate consumption of tea and coffee may lower the risk of head and neck cancer. Researchers analyzed data from 14 studies involving over 25,000 participants, including those with head and neck cancers.
The study found that people who drink more than four cups of caffeinated coffee per day have a 17% lower chance of developing head and neck cancers compared to non-drinkers. Decaffeinated coffee was also associated with reduced risk of oral cavity cancer.
However, the relationship between tea consumption and head and neck cancer is less clear. Drinking one cup or less per day may be associated with a 9% lower risk of cancer overall, but this effect decreased with increasing daily intake. Drinking more than one cup per day was linked to an increased risk of laryngeal cancer.
The researchers suggest that bioactive compounds other than caffeine may contribute to the potential anti-cancer effects of coffee and tea. However, further studies are needed to confirm these findings and account for potential confounding factors such as tobacco and alcohol consumption.
Experts have noted limitations in the study, including self-reported data and a lack of consideration for the type of tea or coffee consumed. The study’s findings provide new insights into the relationship between coffee and tea consumption and head and neck cancer risk, but more research is needed to fully understand the mechanisms at play.
Source: https://www.theguardian.com/science/2024/dec/23/drinking-tea-and-coffee-linked-to-lower-risk-of-head-and-neck-cancer-in-study