Study Links Coffee and Tea to Reduced Risk of Head and Neck Cancers

New research suggests that both caffeinated and decaffeinated coffee, as well as tea, may lower the risk of certain head and neck cancers, though further study is needed.

• A meta-analysis of 14 studies involving 9,548 cancer patients and 15,783 controls found a link between coffee and tea consumption and reduced risks of head and neck cancers.
• Drinking more than four cups of caffeinated coffee daily was associated with a 17% lower risk of head and neck cancers overall, including a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer.
• Decaffeinated coffee also showed benefits, with a 25% lower risk of oral cavity cancer, suggesting non-caffeine bioactive compounds may contribute to its protective effects.
• Tea consumption was linked to a 9% lower overall risk of head and neck cancers, though drinking more than one cup daily was associated with a higher risk of laryngeal cancer.
• Researchers emphasize that the findings are observational and call for further studies to better understand the complex relationship between coffee, tea, and cancer risk.

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