Drinking three to four cups of coffee daily may significantly reduce the risk of developing mouth and throat cancers, according to a new study. Researchers from the Huntsman Cancer Institute and the University of Utah analyzed data from 14 studies that explored coffee and tea consumption and its effects on head and neck cancers. Their findings, published in Cancer, the journal of the American Cancer Society, suggest that regular coffee consumption could play a role in reducing cancer risks in specific areas of the body.
The study, which included data from over 25,000 participants, found that individuals who drank four or more cups of caffeinated coffee per day had a 17% lower risk of head and neck cancers overall. The reduction in risk was even more significant for specific cancers, with a 30% lower likelihood of mouth cancer and a 22% decrease in throat cancer risk. Decaffeinated coffee also demonstrated protective effects, although to a lesser extent. Among those who consumed three to four cups of coffee daily, the risk of hypopharyngeal cancer, located at the bottom of the throat, was reduced by 41%.
Tea consumption was also linked to cancer risk, though in more nuanced ways. Drinking an average of one cup of tea or less per day was associated with a 9% reduction in head and neck cancer risk and a 27% reduction in hypopharyngeal cancer risk. However, consuming more than one cup of tea daily was associated with a 38% higher risk of laryngeal cancer, highlighting the complex relationship between tea consumption and cancer risks.
Dr. Yuan-Chin Amy Lee, the senior author of the study, emphasized that while prior research had shown a link between coffee and tea consumption and reduced cancer risks, this study provided new insights into how these beverages affect different sub-sites of head and neck cancer. The study also noted the potential benefits of decaffeinated coffee, suggesting the need for further research to better understand these effects.
However, experts have advised caution in interpreting these findings. Tom Sanders, a professor of nutrition and dietetics at King’s College London, who was not involved in the study, pointed out that the results do not conclusively prove that coffee and tea directly lower cancer risks. He suggested that other lifestyle factors, such as avoiding alcohol and tobacco, may also play a role. Despite this, Sanders noted that the study could provide reassurance to coffee and tea drinkers about potential health benefits.
In a related study earlier this year, researchers found that consuming two to three cups of tea daily could promote heart health, while coffee also showed protective cardiovascular effects. While debates around the health impacts of caffeine continue, mounting evidence suggests that moderate consumption of these beverages may benefit overall health.
