A recent analysis published in the journal CANCER has revealed surprising coffee and tea health benefits, suggesting that consuming these beverages regularly may reduce the risk of developing head and neck cancers.
Researchers examined data from 14 studies within the International Head and Neck Cancer Epidemiology consortium, including 9,548 patients with head and neck cancer and 15,783 people without. The findings show that individuals drinking more than four cups of caffeinated coffee daily had a 17% lower risk of head and neck cancers overall, a 30% reduction in oral cavity cancer risk, and a 22% decrease in throat cancer risk, compared to non-coffee drinkers.
Consuming three to four cups of caffeinated coffee was also linked to a 41% lower risk of hypopharyngeal cancer--a rare and aggressive type of head and neck cancer that develops in the hypopharynx or the lower part of the throat. The hypopharynx is crucial in directing food from the mouth to the esophagus, the Medicover Hospitals explained.
The study also found that decaffeinated coffee consumption was associated with a 25% reduced risk of oral cavity cancer, while tea drinkers showed a 29% lower risk of hypopharyngeal cancer. However, drinking more than one cup of tea daily was linked to a 38% increased risk of laryngeal cancer.
“While there has been prior research on coffee and tea consumption and reduced risk of cancer, this study highlighted their varying effects with different sub-sites of head and neck cancer, including the observation that even decaffeinated coffee had some positive impact,” explained senior author Dr. Yuan-Chin Amy Lee of the Huntsman Cancer Institute in a press release.
These findings underline the potential role of coffee and tea in lowering cancer risks. However, further research is needed to fully understand these relationships.
Коментарі