A new study links daily consumption of coffee and/or tea to a lower risk of head and neck cancer, including mouth and throat cancers.
Dosing yourself with your favorite morning brew, whether it’s coffee or tea, may help protect you from certain types of cancer.
A new study links coffee and tea consumption to a lower risk of head and neck cancer, including cancers of the mouth and throat.
Researchers analyzed data from 14 previous investigations that included more than 25,000 adults with and without the disease. The participants reported on the number of cups of coffee and tea they consumed per day, week, month and year – both caffeinated and decaffeinated.
Compared to non-coffee- drinkers, those who drank more than 4 cups of caffeinated joe per day had 17% lower odds of head and neck cancer overall, 30% lower odds of cancer of the oral cavity and 22% lower odds of throat cancer.
Decaffeinated coffee was also associated with a 25% lower risk of oral cavity cancer.
The results on tea were more mixed. Drinking tea significantly lowered the risk of hypopharyngeal cancer, which affects the bottom of the throat, and having a cup or less per day lowered the risk of head and neck cancer overall by 9%, but more than 1 cup led to a significant jump in laryngeal cancer.
The authors say, “Coffee and tea habits are fairly complex, and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk.”
Source: CANCER
Author Affiliations: University of Utah School of Medicine
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