For many people, it is a comforting ritual to start the day with a steaming cup of tea or coffee. In addition to the energy increase, new research suggests that these popular drinks can also play a role in lowering the risk of certain cancers. According to a large-scale analysis, individuals who regularly consume tea or coffee appear to have a slightly reduced risk of developing head and neck cancer, although the relationship is more complicated than it first seems.Head and neck cancer is among the most common forms of cancer worldwide. Only in the UK are there about 12,800 new cases each year, leading to more than 4,000 deaths annually, according to Cancer Research UK. Any factor that can help reduce this risk is of significant public health interest.
Tea and coffee consumption linked to Head and neck cancer risk in global study
The research, published in Journal cancerwas conducted by an international team under the direction of Dr. Yuan-Chin Amy Lee from Huntsman Cancer Institute and the University of Utah School of Medicine. The team analyzed data collected from 14 studies conducted over Europe, North America and Latin America.In total, the researchers investigated health and lifestyle information from 9,548 individuals diagnosed with head and neck cancer and compared them to 15,783 people without the disease. Participants were asked to provide detailed information about their coffee and tedrine habits, including whether they drank caffeinated or decaffeinated coffee.The analysis also took into account other risk factors such as age, gender, smoking, alcohol consumption and diet.
Effects of coffee and tea on the head and neck cancer risk
One of the most striking results was linked to coffee. Individuals who drank more than four cups of caffeinated coffee daily turned out to have a 17% lower chance to develop head and neck cancer in total compared to non-drinkers.The protective effect of coffee was the strongest when it comes to reducing the risk of cancer in the oral cavity and the oropharynx, the neck just behind the mouth. Interestingly, even caffeine -free coffee seemed to give some advantage, although its impact was mainly associated with lowering the risk of oral cavity cancer.This suggests that compounds other than caffeine – for example, antioxidants and polyphenols that are of course in coffee – can play a role in reducing cancer risk.When it comes to tea, the picture is less simple. The study showed that drinking a cup or less tea per day was associated with a 9% lower chance of head and neck cancer overall. In particular, this limited intake seemed to reduce the risk of hypopharyngeal cancer, which is developed in the lower throat.However, the benefits seemed to reverse as tea consumption increased. Drinking more than one cup of tea daily was linked to a 38% higher chance of laryngeal cancer – a cancer that develops in the larynx or voting box. Researchers suggest that this may be because tea that contributes to acid reflux, a known risk factor for laryngeal cancer.
Health benefits with tea and coffee for cancer of the head and neck
Dr. Lee and her team suggest that the anti-cancer benefits with tea and coffee may not be due to caffeine alone. Both beverages contain a wide range of bioactive compounds for example flavonoids, tannins and polyphenols-which have antioxidant and anti-inflammatory properties. These compounds can help reduce DNA damage and slow down the development of cancer cells.The evidence is still not crucial. As Dr. Lee emphasized the different effects of tea and coffee the need for more targeted studies on how these drinks affect different parts of the neck and oral cavity.
Challenges when it comes to connecting tea and coffee to cancer risk
Despite the promising results, the study has several limitations. An important question is that participants self-reported their tea and coffee consumption, which can sometimes be incorrect. The research also did not differ between types of tea (such as green, black or herb) or how the drinks were produced, both of which could affect the results.Experts also warn that the results do not prove direct cause and effect. Professor Tom Sanders, emeritus professor in nutrition and dietetics at King’s College London, found that people who consume large amounts of tea and coffee can also get involved in healthier lifestyle habits overall, for example, avoiding smoking or limiting alcohol intake. These factors, rather than the drinks themselves, can help explain the reduced cancer risk.
Moderate tea and coffee consumption can offer cancer protection
For those who worry that their daily tea or coffee can increase cancer risk, this study offers some assurance. Moderate consumption – especially coffee – can have protective effects against certain types of head and neck cancer. However, drinking excessive amounts of tea may increase the risk of laryngeal cancer, which indicates that moderation is the key.The new research contributes to growing evidence that tea and coffee can provide some health benefits in addition to increasing alertness. However, experts emphasize that these beverages should not be seen as a compensation for proven strategies for the prevention of cancer such as avoiding smoking, limiting alcohol intake, eating a balanced diet and remaining physically active.So if you enjoy a hot cup of tea or coffee, you can continue to indulge – but with the understanding that the balance is important. When scientists continue to explore the complex relationship between hot drinks and cancer risk, one thing is clear: your daily cup probably makes it more good than harm.Also read | Returning Utis A sign of kidney cancer: silent symptoms, hidden risks and when to see a doctor
