A recent study published in the American Cancer Society’s journal, suggests that consuming coffee and tea may lower the risk of head and neck cancers. Researchers analyzed data from over 25,000 individuals, finding that drinking more than four cups of caffeinated coffee daily reduced the risk of throat cancer by 22% and oral cavity cancer by 30%. Interestingly, decaffeinated coffee also showed protective benefits, with a 25-34% lower risk of oral cavity cancer.
Tea drinkers experienced similar positive outcomes, with up to one cup daily linked to a 9% reduced risk of head and neck cancers and a 29% lower risk of hypopharyngeal cancer. However, drinking more than one cup of tea daily was associated with an increased risk of laryngeal cancer, possibly tied to underlying conditions like reflux disease.
Although these findings highlight the potential health benefits of coffee and tea, researchers caution that observational studies cannot fully rule out confounding factors, such as tobacco and alcohol use. With head and neck cancers accounting for nearly 900,000 cases annually worldwide, these insights underscore the need for further research into the role of diet in cancer prevention.