Head and neck cancers (HNC) are among the most common cancers, claiming hundreds of thousands of lives around the globe annually. A study published in the Cancer, the International Head and Neck Cancer Epidemiology Consortium (INHANCE) brings good news for coffee and tea lovers. Researchers have uncovered compelling evidence that these popular beverages could play a significant role in reducing the risk of certain types of HNC, offering a simple and enjoyable way to potentially safeguard our health.
Key Facts
- Daily use of more than four cups of coffee lowers the risk of head and neck cancer, particularly oropharyngeal carcinoma.
- Coffee without caffeine offers defense against oral cavity cancer.
- Up to one cup of tea daily reduces the risk of head and neck and hypopharyngeal cancers.
- Consuming more than one cup raises the risk of laryngeal cancer.
- Coffee and tea’s bioactive elements might be responsible for protective benefits.
Particularly in regions with limited public health resources, cancers of the oral cavity, pharynx, and larynx have a substantial global impact. People who consume tobacco and alcohol are well-known risk factors, but not everyone who avoids these substances is safe from HNC. As HNC rates continue to rise in certain areas, particularly among populations affected by other factors like HPV infections, scientists are keen to explore dietary elements that might help prevent these diseases. That’s where coffee and tea come in.
The INHANCE study pooled data from over 9,500 HNC cases and nearly 16,000 controls across 14 different case-control studies, making it one of the largest analyses of its kind. The findings were striking:
Drinking more than four cups of caffeinated coffee daily reduced the risk of head and neck cancer by 17% and showed specific protective effects against oral and oropharyngeal cancers.
Even moderate coffee consumption (three to four cups daily) was linked to a 41% lower risk of hypopharyngeal cancer. Decaffeinated coffee wasn’t left out; it showed a significant association with reduced oral cavity cancer risk.
Tea consumption of up to one cup daily lowered the overall risk of head and neck cancer and hypopharyngeal cancer. However, drinking more than one cup of tea daily was associated with an increased risk of laryngeal cancer.
Lead researcher Yuan-Chin Amy Lee of the University of Utah said “Coffee and tea contain strong bioactive compounds, including antioxidants and anti-inflammatory agents, that may inhibit cancer development.” “These molecules seem to target often disrupted cell growth and DNA damage repair pathways involved in cancer.”
Coffee’s health benefits are believed to stem from compounds like caffeine, polyphenols, and chlorogenic acids, while tea provides catechins and flavonoids with potent protective properties. Though the mechanisms aren’t fully understood, this study strengthens the case for their potential as part of a cancer-preventive diet.
For low- and middle-income nations, where access to modern medical treatment for cancer is restricted, these results notably show promise. “Coffee and tea are reasonably priced and drank all around,” Lee notes. “Simple and cheap way to lower cancer risk is including them into daily routines.”
However, moderation is key. While coffee showed consistent protective effects even at higher doses, tea’s benefits seemed to cap at around one cup daily. The study authors suggest further investigation into how factors like tea type and preparation methods influence these outcomes.
The analysis also points up areas of present ignorance. Future studies are required to investigate how regional variations in coffee and tea preparation—like the green tea common in Asia against black tea in Europe and North America—affect their health advantages. Lee says, “Knowing these subtleties will help us to create more customized dietary advice.”
Moreover, the relationship between increased tea drinking and laryngeal cancer begs interesting issues. Some studies suggest that tea’s ingredients may interact with disorders like acid reflux, a recognized laryngeal cancer risk factor. This area calls for more investigation.
“Our results highlight the need for dietary elements in cancer prevention and inspire more research to improve our knowledge,” Lee concluded. “The more we know, the better we can direct public health policies all around.”
For more information: https://doi.org/10.1002/cncr.35620.
