Coffee and Tea May Reduce Risk of Head and Neck Cancer

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Coffee and Tea May Reduce Risk of Head and Neck Cancer
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A new study has found that drinking coffee and tea may be linked to a reduced risk of head and neck cancer.

Drinking more than four cups of coffee a day was found to reduce the overall risk of head and neck cancer by 17%. Some studies have suggested a possible link between coffee or tea consumption and an increased risk of developing this type of cancer. To explore this possible association, researchers from the International Head and Neck Cancer Epidemiology Consortium analyzed data from 14 studies involving over 25,000 participants.

Of these, 9,548 patients had head and neck cancer, while the others served as a control group. The researchers found that drinking more than four cups of coffee a day reduced the overall risk of head and neck cancer by 17%. Coffee appears to be particularly beneficial in reducing the risk of cancers of the mouth (-30%) and throat (-22%). Tea, for its part, offers comparable benefits: drinking a cup or less a day is associated with a 9% reduction in the overall risk of these cancers, and 27% for cancers of the hypopharynx (i.e., lower throat). And that’s not all: decaffeinated coffee also offers benefits, with a 25% reduction in the risk of mouth cancer. On the other hand, the researchers warn that excessive tea consumption — beyond one cup a day — could increase the risk of laryngeal cancer by 38%. In other words, tea should be enjoyed in moderation

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