A new study suggests that your morning coffee or tea may do more than just wake you up – it could also help reduce your risk of developing certain types of cancer. The findings, published in the journal Cancer, indicate that regular consumption of these popular beverages might lower the likelihood of head and neck cancers, including those of the mouth, throat, and pharynx.
Head and neck cancers account for approximately 4% of all cancer diagnoses worldwide, with the Anticancer Fund and the European Society for Medical Oncology noting their prevalence. Despite some earlier research suggesting a possible link between coffee and tea consumption and a higher risk of developing these cancers, definitive evidence has been lacking.
To investigate this potential connection, researchers from the International Head and Neck Cancer Epidemiology Consortium analyzed data from 14 studies, which included more than 25,000 participants. Of these, 9,548 had been diagnosed with head and neck cancer, while the remaining participants served as controls.
The analysis revealed that consuming more than four cups of coffee a day was associated with a 17% reduction in the overall risk of head and neck cancer. Specifically, coffee appeared to be especially protective against cancers of the mouth, with a 30% lower risk, and throat cancer, which saw a 22% reduction. Tea also showed promising results, with those drinking one cup or less per day experiencing a 9% lower risk of these cancers overall. Tea drinkers were also found to have a 27% reduced risk of hypopharyngeal cancer, a type of lower throat cancer.
Interestingly, decaffeinated coffee also appeared to offer significant benefits, particularly in reducing the risk of mouth cancer by 25%. However, the researchers issued a caution about tea consumption: drinking more than one cup a day could increase the risk of laryngeal cancer by 38%. This suggests that moderation is key when it comes to tea intake.
The study’s authors emphasized the complexity of coffee and tea consumption and the need for further research to fully understand how these beverages influence cancer risk. “These findings underline the necessity for more data and additional studies to better assess the impact of coffee and tea on cancer prevention,” said Yuan-Chin Amy Lee, a co-author of the study, in a statement.
While the study’s results are promising, the authors cautioned that further research is needed to explore the mechanisms behind these protective effects and to confirm the long-term impact of coffee and tea on cancer prevention.
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