For many, starting the day with a hot cup of tea or coffee is a comforting ritual. Beyond boosting energy, new research suggests that these popular beverages may help reduce the risk of certain types of cancer, possibly due to their antioxidant and anti-inflammatory compounds.
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According to a large-scale analysis, people who regularly consume tea or coffee appear to have a lower risk of head and neck cancer. However, the relationship is complex and may depend on consumption patterns, beverage type, and lifestyle factors.
Head and neck cancer is among the most common cancers worldwide. In the UK alone, around 12,800 new cases are recorded annually, resulting in over 4,000 deaths, according to Cancer Research UK. Any factor that could help reduce this risk is considered highly significant for public health, highlighting the importance of diet and lifestyle.
Link Between Tea and Coffee Consumption and Head and Neck Cancer: Findings from the Global Study
The research, published in the journal Cancer, was conducted by an international team led by Dr. Yuan Chen Amy Lee from the Huntsman Cancer Institute and the University of Utah School of Medicine. The team analyzed data from 14 studies conducted in Europe, North America, and Latin America.
In total, researchers examined health and lifestyle data of 9,548 individuals diagnosed with head and neck cancer and compared them with 15,783 healthy participants. Participants provided detailed information on their tea and coffee habits, including whether they consumed caffeinated coffee. Other risk factors such as age, sex, smoking, and diet were also considered.
Impact of Coffee and Tea on Head and Neck Cancer Risk
Key findings highlighted that individuals who drank more than four cups of caffeinated coffee daily had a 17% lower likelihood of developing head and neck cancer compared to non-drinkers. The protective effect of coffee was strongest for oral cavity and oropharyngeal cancers. Interestingly, decaffeinated coffee also showed some benefits, primarily in reducing oral cavity cancer risk, suggesting that compounds other than caffeine—such as naturally occurring antioxidants and polyphenols—may play a role in cancer prevention.
For tea, the results were less straightforward. Drinking one cup or less per day was associated with a 9% overall reduction in head and neck cancer risk, particularly for lower pharyngeal cancer. However, higher consumption appeared to increase risk, with more than one cup per day linked to a 38% higher likelihood of laryngeal cancer. Researchers suggest this may be due to tea contributing to acid reflux, a known risk factor for laryngeal cancer.
Health Benefits of Tea and Coffee in Cancer Prevention
Dr. Lee and her team noted that the anticancer benefits of tea and coffee may not be limited to caffeine alone. Both beverages contain a wide range of biologically active compounds, such as flavonoids, tannins, and polyphenols, which possess antioxidant and anti-inflammatory properties. These compounds may help reduce DNA damage and slow cancer cell growth. However, evidence remains inconclusive, and Dr. Lee emphasized the need for further studies to explore how these beverages affect different parts of the oral cavity and throat.
Challenges in Linking Tea and Coffee to Cancer Risk
Despite promising results, the study has limitations. Participants self-reported their tea and coffee consumption, which may be inaccurate. The research also did not differentiate between tea types (green, black, herbal) or preparation methods, both of which could affect results.
Experts also caution that the findings do not establish a direct cause-and-effect relationship. Professor Tom Sanders, Emeritus Professor of Nutrition at King’s College London, noted that individuals who consume large amounts of tea and coffee may generally follow healthier habits, such as avoiding smoking, which could explain the reduced cancer risk rather than the beverages themselves.
Moderate Tea and Coffee Consumption May Offer Protection
For those concerned that daily tea or coffee consumption might increase cancer risk, this study provides reassurance: moderate consumption—especially coffee—may offer protection against certain head and neck cancers. However, excessive tea intake may increase the risk of laryngeal cancer, underscoring the importance of moderation.
This research adds to growing evidence that tea and coffee may provide health benefits beyond boosting alertness. Nevertheless, experts stress that these beverages should not replace proven cancer prevention strategies, such as avoiding smoking, maintaining a balanced diet, and exercising regularly. Enjoying a warm cup of tea or coffee is fine, but balance is key.
Times of India
