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Coffee and Tea Linked to Reduced Risks of Certain Head and Neck Cancers: Study

A comprehensive review of over a dozen studies revealed that the consumption of coffee and tea significantly reduces the incidence of head and neck cancers, including those of the mouth and throat. The peer-reviewed journal CANCER by Wiley published the research on these popular beverages' potential preventive properties. 

Head and neck cancer, the sixth most frequent disease worldwide, is rising in low- and middle-income countries. To date, coffee, tea, and cancer investigations have yielded conflicting results. 

We addressed this gap by reviewing 14 papers from the International Head and Neck Cancer Epidemiology Consortium. The investigation comprised 9,548 head and neck cancer patients and 15,783 healthy people. Participants recorded their daily to annual consumption of coffee, decaf, and tea.

The benefits are greatest for caffeinated coffee drinkers. Drinking more than four cups per day reduced head and neck cancer risk by 17%, oral cavity cancer by 30%, and throat cancer by 22%. In particular, drinking 3–4 cups of caffeinated coffee a day reduced the incidence of hypopharyngeal carcinoma by 41%.

Interestingly, decaffeinated coffee protected against cancer. Even without caffeine, decaffeinated coffee reduced oral cavity cancer risk by 25%, suggesting that its health advantages may extend beyond caffeine.

Tea also reduced hypopharyngeal carcinoma risk. Drinking tea regularly reduced risk by 29%, with those drinking one cup or less daily reducing head and neck cancer risk by 9% and hypopharyngeal cancer risk by 27%. Drinking more than one cup of tea per day is associated with a 38% increased risk of laryngeal cancer, so it's important to moderate tea consumption.

Coffee, tea, and decaf appear to protect against head and neck malignancies, with moderate consumption having the greatest effect. To maximize health advantages, balance and moderation are essential for all diets.

According to senior author Dr. Yuan-Chin Amy Lee of the Huntsman Cancer Institute and the University of Utah School of Medicine, the study found complex effects of coffee and tea consumption on head and neck cancer sub-sites, including decaffeinated coffee having a positive impact. Given the complexity of coffee and tea habits, these findings underscore the need for further research on their potential to reduce cancer.

The investigation clarifies how coffee and tea affect head and neck cancer subtypes. It highlights the beverages' potential to reduce oral cavity, throat, and hypopharyngeal cancer risk. 

The data also show subtleties, such as the increased risk of laryngeal cancer from drinking more than one cup of tea a day. This requires further study of these correlations and the factors that affect cancer risk. 

These findings are important for cancer prevention public health policies due to global coffee and tea consumption. Future research should identify the bioactive chemicals that protect and examine how they interact with lifestyle and genetic variables.

The study adds to evidence that diet, especially coffee and tea, may prevent cancer. Despite promising results, researchers advise against drawing conclusions without more research. Dr. Lee said coffee and tea habits are complicated. These findings emphasise the need for more investigation into their cancer-prevention potential.” 

The study suggests that everyday activities may help prevent head and neck malignancies, paving the path for more comprehensive prevention efforts. 


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