Coffee and Tea Consumption May Lower Cancer Risks, Study Finds

A recent study suggests that drinking coffee and tea may reduce the risk of certain cancers, particularly those affecting the mouth, throat, and head and neck areas.

The research, led by senior investigator Yuan-Chin Amy Lee, indicates that individuals who drink more than four cups of coffee daily have a lower risk of developing head, neck, mouth, and throat cancers. Surprisingly, even decaffeinated coffee showed beneficial effects.

For the study, data was analyzed from 14 previous studies, involving over 9,500 individuals with head and neck cancer and 16,000 healthy controls.

The findings revealed that individuals who consumed more than four cups of coffee each day had a 17% lower chance of developing head and neck cancer, a 30% reduced risk of mouth cancer, and a 22% lower likelihood of throat cancer compared to non-drinkers.

Additionally, drinking three to four cups of coffee daily was linked to a 41% reduction in the risk of hypopharyngeal cancer, a type of cancer found at the bottom of the throat.

Tea consumption also appeared to offer protection, lowering the risk of this cancer by 29%.

Drinking one cup or fewer of tea per day was linked to a 9% overall reduction in the risk of head and neck cancers.

However, drinking more than one cup of tea daily was tied to a 38% increased risk of throat cancer, potentially due to the acid reflux it might cause in some individuals.

“Coffee and tea consumption habits are complex, and our findings highlight the need for further research to fully understand their impact on cancer prevention,” Lee commented.

This study underscores the potential protective effects of these beverages, while also emphasizing the importance of more research to understand the nuanced relationship between coffee, tea, and cancer risk.