Study Indicates Coffee and Tea May Reduce Head and Neck Cancer Risk
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New Delhi, Dec 23 (NationPress) A recent investigation has revealed that consuming coffee and tea could significantly diminish the chances of developing head and neck cancers, which encompass cancers of the mouth and throat.
Head and neck cancer ranks as the seventh most prevalent cancer globally, with its incidence on the rise in low- and middle-income nations.
The research, which analyzed data from 14 different studies, indicated that individuals who consumed more than 4 cups of caffeinated coffee each day exhibited a 17 percent reduction in the overall risk of developing head and neck cancer compared to those who do not drink coffee. Furthermore, this habit was associated with a 30 percent decreased risk for oral cavity cancer and a 22 percent reduction in the risk of throat cancer.
Additionally, consuming 3 to 4 cups of caffeinated coffee was correlated with a 41 percent lower risk of hypopharyngeal cancer, which is a cancer located at the base of the throat, according to the study published in the peer-reviewed journal CANCER.
“While prior studies have examined the relationship between coffee and tea consumption and cancer risk reduction, this research emphasizes their distinct effects on various sub-sites of head and neck cancer, including the noteworthy finding that even decaffeinated coffee had beneficial effects,” stated senior author Yuan-Chin Amy Lee from Huntsman Cancer Institute and the University of Utah School of Medicine.
“The complexities of coffee and tea consumption habits necessitate further research to better understand how these beverages might contribute to lowering cancer risk.”
The research team analyzed data from 14 studies conducted by various researchers, which included information on 9,548 patients diagnosed with head and neck cancer compared to 15,783 controls without cancer.
Participants were asked to complete questionnaires about their past consumption of caffeinated coffee, decaffeinated coffee, and tea measured in cups per day/week/month/year.
Interestingly, the researchers observed that drinking decaffeinated coffee was linked to a 25 percent lower risk of oral cavity cancer.
Tea consumption was associated with a 29 percent lower risk of hypopharyngeal cancer. Additionally, consuming one cup or less of tea daily corresponded with a 9 percent overall reduction in head and neck cancer risk and a 27 percent lower risk for hypopharyngeal cancer; however, more than one cup daily was connected to a 38 percent increase in the likelihood of laryngeal cancer.
