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“Drinking Coffee and Tea May Reduce the Risk of Head and Neck Cancer”

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A recent study has suggested that regularly drinking coffee and tea may reduce the risk of developing head and neck cancer, which includes cancers of the mouth, throat, and larynx. Published in the peer-reviewed journal CANCER by the American Cancer Society, the findings provide valuable insights into the potential protective effects of these widely consumed beverages.

The research, led by the International Head and Neck Cancer Epidemiology Consortium, pooled data from 14 studies involving over 9,500 patients with head and neck cancer and more than 15,700 cancer-free controls. The study results indicate that individuals who consume coffee and tea regularly may lower their risk of developing head and neck cancers.

The analysis revealed that those who drank more than four cups of caffeinated coffee daily had a 17% lower likelihood of developing head and neck cancer compared to non-coffee drinkers. Additionally, regular coffee consumption was associated with a 30% reduced risk of oral cavity cancer and a 22% lower risk of throat cancer.

Among the most notable findings was the significant protective effect of caffeinated coffee against hypopharyngeal cancer—a type of cancer located at the bottom of the throat. Drinking 3-4 cups of caffeinated coffee daily was linked to a 41% reduction in the risk of hypopharyngeal cancer. Even decaffeinated coffee showed a protective benefit, with decaf drinkers experiencing a 25% lower risk of oral cavity cancer.

Tea consumption also appeared to offer protective effects, with a 29% reduced risk of hypopharyngeal cancer. The study found that drinking one cup or fewer of tea daily was associated with a 9% reduction in the overall risk of head and neck cancer and a 27% lower risk of hypopharyngeal cancer. However, the study also highlighted that drinking more than one cup of tea daily was linked to a 38% increased risk of developing laryngeal cancer.

These results suggest a complex relationship between coffee, tea, and various types of head and neck cancer. While caffeine and tea are often associated with health benefits, the study shows that their impact may vary depending on the specific type of cancer. Decaffeinated coffee, for example, was found to have a beneficial effect, indicating that factors beyond caffeine may play a role in reducing cancer risk.

Despite the promising findings, the researchers stressed the need for further studies to better understand how coffee and tea consumption affect cancer risk. Senior author Dr. Yuan-Chin Amy Lee from the Huntsman Cancer Institute and the University of Utah School of Medicine emphasized the importance of additional research in this area.

“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,” Dr. Lee said.

While the study provides compelling evidence that coffee and tea may help reduce the risk of head and neck cancers, more research is needed to fully understand the extent of their protective effects. The findings advocate for the inclusion of these beverages in a balanced diet, but they also call for continued scientific inquiry into their potential role in cancer prevention.

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