While tobacco and alcohol are known to increase the risk of head and neck cancer, new research has found that the amount of coffee and tea we drink can have a protective effect, reducing the risk of developing these cancers. Yes, even decaf.
Head and neck cancer (HNC) refers to cancers that form in the mouth, throat, voice box, sinuses and nasal cavity, and salivary glands. HNC is often linked to tobacco and alcohol use, but there has been a recent increase in human papillomavirus (HPV)-related throat cancers.
While tobacco and alcohol are established risk factors for HNC, less is known about the impact of dietary factors like coffee and tea. A study conducted by researchers from the University of Utah’s Huntsman Cancer Institute examined the relationship between coffee and tea consumption and the risk of developing HNC.
“Prior research has suggested that coffee and tea consumption may reduce the risk of cancer, and our study highlighted the varying effects on different sub-sites of head and neck cancer, including the positive impact of decaffeinated coffee,” said Yuan-Chin Amy Lee, an associate professor at the U’s Department of Family and Preventive Medicine.
The researchers analyzed data from 14 case-control studies associated with the International Head and Neck Cancer Epidemiology (INHANCE) Consortium. These studies included a total of 9,458 HNC cases and 15,783 controls, and collected information on coffee and tea consumption.
Compared to non-coffee drinkers, consuming more than four cups of caffeinated coffee daily was linked to a 17% reduction in overall HNC risk, a 30% reduction in oral cavity cancer, and a 22% reduction in oropharyngeal cancer. Drinking three to four cups of caffeinated coffee daily was associated with a 41% reduction in hypopharyngeal cancer. Decaffeinated coffee was linked to a 25% decreased risk of oral cavity cancer.
The researchers found that decaffeinated coffee provided a protective effect against cancer, possibly due to bioactive compounds other than caffeine. Polyphenols in coffee and tea have antioxidative and anticancer properties that inhibit the growth and spread of cancer cells.
When it comes to tea consumption, drinking one cup or less per day was linked to a 9% reduced risk of overall HNC and a 27% reduction in hypopharyngeal cancer. Consuming more than one cup a day was associated with a 38% increased risk of laryngeal cancer. No significant associations were found between tea and oral cavity or oropharyngeal cancers.
The protective effect of tea on oral cavity cancer is more prominent in Asia, where green tea is the primary type consumed. In contrast, the studies examined in this analysis were from Europe and North America, where black tea is more common. Black tea has lower concentrations of catechins and reduced antioxidant activity compared to green tea.
Further research is needed to explore the protective effects of tea and coffee on HNC, especially in regions outside of Europe and North America. Understanding how these beverages provide anticancer protection could lead to new insights in cancer prevention.
The study was published in the journal Cancer.
Source: University of Utah
