A recent meta-analysis of 14 studies involving over 25,000 participants has revealed that consuming caffeinated coffee and tea may reduce the risk of head and neck cancers. Individuals drinking four or more cups of coffee daily exhibited a 17–30% lower risk of cancers in the mouth, throat, and larynx. Decaffeinated coffee was also linked to a 25% reduction in oral cavity cancer risk. Tea consumption, particularly moderate intake, showed similar protective effects, with up to a 30% reduced risk of lower throat cancer. This protective mechanism is attributed to the anti-inflammatory and anticancer compounds found in coffee and tea. However, excessive tea consumption and high-temperature brews may elevate certain cancer risks, highlighting the need for cautious consumption. As head and neck cancers remain prevalent in low-resource settings, these findings underscore the potential role of dietary habits in global cancer prevention efforts. Further research is essential to clarify the complex relationships between these beverages and cancer risk.
Source: https://acsjournals.onlinelibrary.wiley.com/doi/10.1002/cncr.35620
