Study Finds Coffee May Lower Risk of Head and Neck Cancers
Regular coffee consumption could significantly reduce the risk of head and neck cancers, according to new research from the Huntsman Cancer Institute in the U.S., published in the journal CANCER, CE Report quotes Anadolu Agency
Analyzing data from over 25,000 participants, researchers found that drinking four or more cups of caffeinated coffee daily was linked to a 17% reduction in overall head and neck cancer risk. Coffee drinkers also showed 30% lower odds of oral cavity cancer and 22% lower odds of throat cancer compared to non-drinkers. Decaffeinated coffee was associated with a 25% reduction in oral cavity cancer risk.
Tea consumption yielded mixed results. Drinking one cup or less per day was associated with a 9% reduction in head and neck cancer risk, but consuming more than one cup daily increased the risk of laryngeal cancer by 38%.
“Coffee and tea habits are fairly complex,” said senior author Yuan-Chin Amy Lee, emphasizing the need for further studies on their impact.
The findings are particularly relevant as head and neck cancers, the seventh most common globally, continue to rise in low- and middle-income countries.
