Wed Dec 25 09:55:55 UTC 2024: ## Coffee and Tea May Lower Head and Neck Cancer Risk, Study Suggests
**London, UK** – A new meta-analysis of 14 studies, involving over 25,000 participants, suggests a potential link between regular coffee and tea consumption and a reduced risk of head and neck cancers. While not definitively proving a protective effect, the research, published by the International Head and Neck Cancer Epidemiology consortium, provides compelling evidence warranting further investigation.
The study, which pooled data from researchers worldwide, found that individuals consuming more than four cups of caffeinated coffee daily had a 17% lower overall risk of head and neck cancer compared to non-coffee drinkers. This association was even stronger for specific cancers: a 30% reduced risk for oral cavity cancer and a 22% reduction for throat cancer. Drinking 3-4 cups of caffeinated coffee was linked to a 41% lower risk of hypopharyngeal cancer. Decaffeinated coffee showed a 25% lower risk of oral cavity cancer.
Tea consumption also showed a positive association. Drinking one cup or less of tea daily was linked to a 9% lower overall risk of head and neck cancer and a 27% lower risk of hypopharyngeal cancer. However, consuming more than one cup daily was associated with a 38% higher risk of laryngeal cancer, highlighting the need for further research to understand this complex relationship.
Head and neck cancers represent the seventh most common cancer globally, with rising rates in low- and middle-income countries. This research contributes to the ongoing exploration of dietary factors and their impact on cancer risk. Experts emphasize that while the findings are promising, they do not constitute a recommendation to increase coffee and tea consumption as a preventative measure. Further research is needed to confirm these findings and understand the underlying mechanisms.
First Piper 