The study also revealed that drinking 3–4 cups of caffeinated coffee daily was associated with a 41% reduced risk of hypopharyngeal cancer, a rare cancer located at the bottom of the throat
Drinking coffee and tea may help reduce the risk of head and neck cancers, including those affecting the mouth and throat, according to a new study published in the journal CANCER.
Researchers analyzed data from 14 global studies involving over 9,500 cancer patients and nearly 16,000 cancer-free participants. They found that people who drank more than four cups of caffeinated coffee daily had a 17% lower risk of head and neck cancer overall, a 30% lower risk of oral cavity cancer, and 22% lower odds of throat cancer.
The study also revealed that drinking 3–4 cups of caffeinated coffee daily was associated with a 41% reduced risk of hypopharyngeal cancer, a rare cancer located at the bottom of the throat. Even decaffeinated coffee appeared to provide some protection, reducing oral cancer risk by 25%.
Tea consumption was also linked to protective effects. Drinking one cup or less of tea per day correlated with a 9% reduced risk of head and neck cancer and a 27% lower risk of hypopharyngeal cancer. However, drinking more than one cup per day was unexpectedly linked to a 38% increased risk of laryngeal cancer.
“Coffee and tea habits are fairly complex, and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk,” said senior author Yuan-Chin Amy Lee from Huntsman Cancer Institute and the University of Utah School of Medicine.
Head and neck cancers are the seventh most common cancers worldwide, with increasing rates in low- and middle-income countries. The study suggests that moderate coffee and tea consumption may offer some protection, but more research is needed to understand the risks and benefits fully.
