Recent global research involving over 25,000 individuals indicates that coffee and tea consumption may reduce the risk of head and neck cancers, particularly with caffeinated coffee showing the most pronounced benefits. An analysis published in the journal CANCER explored data from 14 studies and found that individuals consuming over four cups of caffeinated coffee daily had a 17% lower overall likelihood of developing head and neck cancer, alongside specific reductions in the risks of oral cavity and throat cancers. Decaffeinated coffee also demonstrated a 25% lower chance of oral cavity cancer, while tea drinking was linked to a 29% lower risk of hypopharyngeal cancer. However, the relationship varied, with excessive tea consumption correlating with an increased risk of laryngeal cancer. Given the complex effects and inconsistencies found in previous studies, researchers emphasize the necessity of further investigation to understand the nuances of coffee and tea’s impact on different types of head and neck cancers. Senior author Yuan-Chin Amy Lee highlighted the need for additional data to clarify the role these beverages might play in cancer prevention.
