Coffee, tea reduce risk of certain head, neck cancers – Study

Researchers have highlighted the positive effects of coffee and tea in reducing the risk of developing head and neck cancers. Consumed daily by hundreds of millions worldwide, coffee and tea may play a protective role against certain cancers. A new study, published in the Cancer journal of the American Cancer Society, suggests that these two popular beverages lower the risk of developing head and neck cancers – also known as cancers of the upper aerodigestive tract or ENT (ear, nose, and throat) sphere – which account for 6 percent of all cancers globally.

To reach these findings, researchers analysed data from 14 international studies involving nearly 25,000 participants. They compared coffee and tea consumption habits between nearly 9,500 patients with head and neck cancers and 15,500 individuals without the disease. Participants reported their intake of caffeinated and decaffeinated coffee and tea, specifying amounts consumed daily, weekly, monthly, or annually.

The results revealed that drinking more than four cups of caffeinated coffee daily is associated with a 17 percent reduction in the overall risk of head and neck cancers. Specifically:

• A 30 percent decrease in the risk of oral cavity cancer.

• A 22 percent decrease in the risk of throat cancer.

• A 41 percent reduction in the risk of hypopharyngeal cancer which is located at the base of the throat.

(Gilmore Heath News)

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