A recent study published in the American Cancer Society journal suggests a possible correlation between coffee and tea consumption and a reduced risk of head and neck cancers. While the research doesn’t definitively establish a causal link, the findings indicate a potential association worth exploring further.
Researchers analyzed data from 14 individual studies, encompassing over 9,500 individuals with head and neck cancers and more than 15,000 without, drawn from the International Head and Neck Cancer Epidemiology consortium. The analysis revealed that individuals who consumed less than four cups of caffeinated coffee per day had a 17% lower likelihood of developing head or neck cancer. Similarly, those who drank less than a cup of tea daily showed a 9% reduction in risk.
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The study further specified that coffee consumption was associated with a decreased risk of oral cavity and oropharyngeal cancers (cancers located in the middle part of the throat). Meanwhile, consuming less than a cup of tea daily was linked to a lower risk of hypopharyngeal cancer (cancer in the lower part of the throat). Interestingly, even decaffeinated coffee demonstrated some positive impact, suggesting potential benefits beyond caffeine. Dr. Yuan-Chin Amy Lee, the senior author of the study from Huntsman Cancer Institute and the University of Utah School of Medicine, hypothesized that bioactive compounds other than caffeine might contribute to the potential anti-cancer effects of coffee and tea.
However, the study also observed a potential link between consuming more than one cup of tea daily and an increased risk of laryngeal cancer (cancer that forms in the larynx, the voice box).
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Importantly, the researchers acknowledged limitations in the study. The data relied on self-reported participant information, without specifics on the types of tea or coffee consumed. Additionally, other contributing factors not accounted for in the study could have influenced the results. External experts, like Tom Sanders, a professor emeritus of nutrition and dietetics at King’s College London, cautioned that observational studies can be susceptible to confounding effects, such as the influence of tobacco and alcohol use. Individuals who consume significant amounts of coffee and tea might be less likely to engage in other harmful behaviors, potentially explaining the lower cancer risk. Further research is necessary to confirm these findings and explore the underlying mechanisms involved.
