Drinking tea and coffee may be associated with a lower risk of developing head and neck cancers, according to new research published in the journal Cancer.
The findings, which analyzed data from over 25,000 participants, suggest that moderate to high consumption of these beverages could have protective benefits, though the results also highlight some complexities and limitations.
The study examined data from 14 studies conducted across Europe, North America, and Latin America, involving 9,548 individuals with head and neck cancers and 15,783 without. Participants completed questionnaires detailing their consumption of tea and coffee, including decaffeinated varieties.
- Coffee Consumption:
Drinking more than four cups of caffeinated coffee daily was linked to a 17% lower risk of head and neck cancers compared with non-drinkers. The protective effect was particularly notable for cancers of the oral cavity and oropharynx, the area behind the mouth. Interestingly, decaffeinated coffee was associated with a reduced risk of oral cavity cancer, suggesting that compounds other than caffeine might contribute to this benefit. - Tea Consumption:
Results for tea were less consistent. Drinking one cup of tea or less per day was associated with a 9% lower overall risk of head and neck cancers, particularly in the lower throat. However, consuming more than one cup daily appeared to increase the risk of laryngeal cancer by 38%. Researchers speculate that this may be related to tea potentially exacerbating gastroesophageal reflux disease, which has been linked to laryngeal cancer.
Dr. Yuan-Chin Amy Lee of the Huntsman Cancer Institute and the University of Utah School of Medicine, the study’s senior author, noted that the results build on previous research exploring the link between tea, coffee, and cancer risk.
“Bioactive compounds other than caffeine may contribute to the potential anti-cancer effects of coffee and tea,” she said.
However, the study has limitations. Self-reported data on tea and coffee consumption may be unreliable, and the type or preparation of the beverages was not analyzed. Additionally, confounding factors like tobacco and alcohol use, which are strongly linked to head and neck cancers, were adjusted for but may not have been entirely accounted for.
Tom Sanders, a professor emeritus of nutrition and dietetics at King’s College London, also cautioned against drawing definitive conclusions.
“People who drink a lot of coffee and tea may avoid other harmful behaviors such as smoking or excessive alcohol use, which could contribute to the observed lower cancer risk,” he explained.
Head and neck cancers account for approximately 12,800 new cases and 4,100 deaths annually in the UK alone, according to Cancer Research UK.
With input from the Guardian.
