Your daily coffee habit may be more than just a pick-me-up. A new study suggests that consuming more than four cups of coffee a day could significantly lower the risk of certain head and neck cancers, with both regular and decaffeinated coffee showing protective effects.
Senior author Yuan-Chin Amy Lee from the University of Utah’s Huntsman Cancer Institute explains, “Previous research has shown a link between coffee and tea consumption and reduced cancer risk, but this study delves into the specific effects on different types of head and neck cancer, highlighting the positive impact even decaffeinated coffee can have.”
Published in the journal Cancer, the study analyzed data from 14 studies worldwide involving over 25,000 participants. Results showed that heavy coffee drinkers (more than 4 cups daily) had a 17% lower risk of developing head and neck cancer overall, with even greater protection against certain types – a 30% lower risk for oral cavity cancer and a 22% lower risk for throat cancer.
Surprisingly, decaffeinated coffee also showed benefits, associated with a 25% lower risk of oral cavity cancer. Tea drinkers also experienced some protection, though the relationship was more complex. Moderate tea consumption (one cup or less daily) was linked to lower risks of certain cancers, while higher consumption was tied to an increased risk of laryngeal cancer.
Lee emphasizes the need for more data and further studies on the impact of coffee and tea in reducing cancer risk due to the complex nature of these habits.
This study, conducted by the International Head and Neck Cancer Epidemiology consortium, is particularly significant given the rising rates of head and neck cancers globally, especially in low- and middle-income countries. The analysis is the largest examination of the relationship between coffee, tea, and these cancers to date.
While the findings hold promise, they are part of ongoing efforts to understand how common beverages can help prevent cancer. The research gathered detailed information from participants on their consumption patterns of caffeinated coffee, decaffeinated coffee, and tea.
Funded primarily by the National Cancer Institute and published in the peer-reviewed journal Cancer, this study underscores the importance of continued research in this area.
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