A recent study has discovered a potential link between consuming tea and coffee and a reduced risk of head and neck cancers, with those who drink more than four cups of caffeinated coffee per day having a 17% lower chance of developing the disease.
Drinking Tea and Coffee Linked to Lower Risk of Head and Neck Cancer
Research has found that consuming tea and coffee may be associated with a lower risk of head and neck cancers. This is according to a recent study that analyzed data from 14 studies covering Europe, North America, and Latin America.
The Study’s Findings
The researchers involved in the study looked at the consumption patterns of over 25,000 people, including those with and without head and neck cancers. They found that people who drink more than four cups of caffeinated coffee a day have a 17% lower chance of developing head and neck cancers overall compared to those who do not drink coffee.
Decaffeinated Coffee‘s Positive Impact
Interestingly, even decaffeinated coffee was found to have some positive impact on reducing the risk of head and neck cancer. Specifically, it was associated with reduced odds of oral cavity cancer.
Tea’s Role in Reducing Cancer Risk
While the study suggests that drinking one cup a day or less of tea is associated with 9% lower odds of head and neck cancers overall compared to abstaining, the results are not as clear-cut for tea consumption. However, it was found to be linked to a reduced risk of cancer in the lower throat.
Potential Mechanisms Behind Coffee and Tea’s Anti-Cancer Effects
The researchers suggest that bioactive compounds other than caffeine may contribute to the potential anti-cancer effect of coffee and tea. This is an area that warrants further investigation.
Limitations of the Study
It’s essential to note that the study has limitations, including self-reporting of tea and coffee drinking which can be unreliable. Additionally, the type of tea or coffee consumed was not considered in the analysis.
Expert Insights
Tom Sanders, a professor emeritus of nutrition and dietetics at King’s College London, highlights the potential drawbacks of observational studies like this one. He notes that it’s challenging to eliminate confounding effects, such as tobacco and alcohol consumption, from the statistical analysis. As a result, people who drink a lot of coffee and tea may be more likely to avoid other harmful behaviors, which could contribute to their lower risk of head and neck cancers.
Conclusion
While the study does not prove that tea and coffee are themselves protective against head and neck cancer, the findings provide valuable insights into what has been a much-debated area with inconsistent results. As such, it’s essential for future research to investigate the potential anti-cancer effects of coffee and tea in more detail.
