Tea or coffee? No need to choose—both might offer surprising health benefits. Research reveals that regular consumption of these beloved beverages could lower the risk of head and neck cancers, including oral and throat cancers. Whether you’re a tea aficionado or a coffee enthusiast, your daily brew may do more than energize you—it might also protect your health.
The Evidence Behind the Cups
A comprehensive analysis of 14 studies, conducted by the International Head and Neck Cancer Epidemiology Consortium, sheds light on the protective effects of coffee and tea. Drawing from data on 9,548 head and neck cancer patients and 15,783 healthy controls, researchers discovered that these drinks could reduce the risk of developing various cancers in this category.
Head and neck cancers rank as the seventh most common cancer type globally, with cases rising sharply in low- and middle-income countries. Known risk factors include tobacco use, excessive alcohol consumption, and exposure to oncogenic viruses like HPV and Epstein-Barr virus. Amidst these risks, coffee and tea emerge as potentially protective players.
Coffee’s Protective Power
Caffeinated coffee, in particular, demonstrated significant benefits. Drinking more than four cups daily was linked to a:
- 17% lower risk of head and neck cancers,
- 30% reduction in oral cancer risk, and
- 22% decrease in throat cancer risk.
For those consuming 3–4 cups, the risk of developing cancers at the base of the throat dropped by an impressive 41%. Interestingly, even decaffeinated coffee showed some protective effects, particularly against oral cavity cancer.
Tea’s Tumor-Fighting Potential
Tea drinkers aren’t left out. Regular tea consumption was associated with a 29% lower risk of hypopharyngeal cancer. Those who consumed one cup or less daily saw a 9% reduction in the risk of head and neck cancers overall and a 27% lower risk of hypopharyngeal cancer. However, drinking more than one cup per day was paradoxically linked to a 38% higher risk of laryngeal cancer, highlighting the complexity of tea’s impact on cancer prevention.
A Call for Deeper Understanding
The findings, published in the journal CANCER by Wiley, underscore the need for further research. Senior author Dr. Yuan-Chin Amy Lee from the Huntsman Cancer Institute emphasized the nuanced effects of coffee and tea across different subtypes of head and neck cancers. She highlighted the importance of understanding the varying impacts of caffeinated and decaffeinated beverages on specific cancer sites.
What This Means for You
These studies offer promising insights into the potential role of tea and coffee in cancer prevention. While the results are encouraging, they also reveal the intricate nature of dietary habits and their health effects. Moderation and variety remain key, as excessive consumption may carry risks for certain types of cancers.
As research continues, one thing is clear: your morning cup of coffee or tea might be more than just a ritual—it could be a small yet powerful step toward better health.