Coffee and Tea Consumption Linked to Lower Risk of Head and Neck Cancer

Drinking more than four cups of coffee daily has been found to lower the risk of head and neck cancer, according to a new analysis.

The analysis indicates that coffee and tea consumption may be associated with a reduced risk of head and neck cancer, which refers to cancers of the oral cavity, pharynx, larynx, paranasal sinuses, nasal cavity, and salivary glands. This type of cancer is the seventh most common globally, with over 900,000 cases and more than 400,000 deaths each year, according to the Global Cancer Observatory.

Published last month in the journal Cancer, the analysis highlighted that drinking over four cups of coffee daily is linked to a lower risk of head and neck cancer.

According to the study's senior author, Yuan-Chin Amy Lee, even decaffeinated coffee showed similar positive effects, suggesting that the benefits may not be solely from caffeine, but possibly other compounds found in coffee, such as polyphenols, which are antioxidants.

Furthermore, daily tea consumption of a cup or less may also correlate with a lower risk of head and neck cancer, particularly hypopharyngeal cancer, the analysis found.

Lee noted, "Our study showed that coffee drinking was associated with lower odds of getting head and neck cancer, including decaffeinated coffee, especially with oral cavity cancer." Despite this, while the tea drinking association with hypopharyngeal cancer was previously unestablished, the study linked it to lower odds.

Interestingly, the analysis showed that excessive tea drinking—more than one cup daily—was associated with higher risks of laryngeal cancer, a finding that diverged from past research.

The consortium data for this study was compiled by gathering individual-level data from head and neck cancer studies worldwide. Lee's team analyzed data from 14 studies, harmonizing the data to account for the differing questionnaires used and adjusting for various confounding factors.

The main findings from the analysis are:

• Drinking more than four cups of coffee per day was linked to a reduced risk of head and neck cancer, particularly oral cavity and oropharyngeal cancers, compared to nondrinkers.
• Drinking three to four cups of coffee daily was associated with a reduced risk of hypopharyngeal cancer.
• Drinking less than a cup of decaffeinated coffee per day showed a reduced risk of oral cavity cancer.
• Drinking a cup or less of tea daily was associated with a reduced risk of head and neck cancer, especially hypopharyngeal cancer.
• Drinking more than a cup of tea daily was linked to higher odds of laryngeal cancer.

Prior research has generally shown a negative correlation between coffee and tea intake and cancer. Lee's study aligns with earlier research suggesting a possible link between coffee consumption and a reduced risk of head and neck cancer.

Experts believe the findings are important but caution against viewing coffee and tea consumption as preventive measures against cancer risks. Individuals are encouraged to consult healthcare providers to understand their specific health conditions before adopting new habits.