Study Links Coffee and Tea Consumption to Lower Risk of Certain Head and Neck Cancers

Research analyzing over 25,000 participants suggests potential protective effects of coffee and tea, though findings vary by cancer type and consumption levels.

Drinking more than four cups of caffeinated coffee daily is associated with a 17% lower risk of head and neck cancers and a 30% lower risk of oral cavity cancer.
Decaffeinated coffee also demonstrated protective effects, with a 25% reduction in the odds of oral cavity cancer for those who drank at least one cup daily.
Tea consumption showed mixed results, with one cup or less per day linked to a 9% lower overall risk of head and neck cancers, but higher consumption tied to increased risk of laryngeal cancer.
The study, published in the journal Cancer, pooled data from 14 studies involving over 9,500 cancer patients and nearly 16,000 controls.
Researchers emphasize the need for further studies to clarify the complex relationship between coffee, tea, and cancer risk, including variations by beverage type and preparation.