Can your morning brew lower your risk of head and neck cancers?

Study finds a potential link between coffee and tea consumption and reduced cancer risk

Your daily cup of coffee or tea might do more than just wake you up – it could also help lower your risk of developing certain types of head and neck cancers, according to researchers at the University of Utah School of Medicine and Huntsman Cancer Institute.

What the study reveals

The study, which analyzed data from 14 studies on coffee and tea consumption, found that sipping on three to four cups of coffee a day was linked to a 41 per cent lower risk of developing specific types of head and neck cancer. Tea-drinking also appeared to have a favorable effect on cancer risk.

Different effects for coffee and tea

Compared with non-coffee-drinkers, individuals who consumed more than four cups of caffeinated coffee daily had a 17 per cent lower chance of getting head and neck cancer overall. Meanwhile, decaf drinkers were found to have a 25 per cent lower risk of developing cancer in their mouth or tongue. Tea consumption was associated with a 29 per cent lower risk of a rare type of throat cancer.

Potential limitations

The study acknowledged limitations, including the reliance on self-reported data about tea and coffee consumption, which can be unreliable. Additionally, the specific type of tea or coffee consumed was not taken into account.

Expert opinion

Prof Tom Sanders, professor emeritus of nutrition and dietetics at King's College London, who was not part of the study, noted that while the findings suggest a lower risk of head and neck cancers associated with coffee and tea consumption, more research is needed to establish a direct causal relationship.

He highlighted the challenge of eliminating confounding factors in observational studies, such as tobacco and alcohol use, which could also impact cancer risk.