Study: Drinking tea and coffee may reduce the risk of head and neck cancer
A recent study published in the American Cancer Society’s journal Cancer found a link between coffee
and tea consumption and a lower risk of head and neck cancer, including mouth and throat cancers.
To give fresh sapience, investigators examined data from 14 studies by different scientists associated
with the International Head and Neck Cancer Epidemiology institute, a collaboration of exploration groups around the globe. Study actors completed questionnaires about their previous consumption
of caffeinated coffee, decaffeinated coffee, and tea in mugs per day/ week/ month/ time.
Head and neck cancer is the seventh most common cancer in the world, and its rates are increasing
in low- and middle-income countries.
Despite numerous studies on the relationship between drinking coffee or tea and the risk of
developing this type of cancer, the results were often mixed.
What is the relationship between coffee and tea consumption and cancer?
- In this study, researchers analyzed data from 14 studies from research groups around the
world within the Head and Neck Cancer Epidemiology Research Consortium.
- The data included questionnaires measuring participants’ consumption of coffee, both
caffeinated and decaffeinated, and tea in varying amounts daily, weekly, or monthly. - After analyzing data from 9,548 patients with head and neck cancer and 15,783 others who were
not infected, the researchers reached important results regarding the effect of coffee and tea
on reducing the risk of developing these cancers. - The study reported that people who drank more than 4 cups of caffeinated coffee per day were
17% less likely to develop head and neck cancer, 30% less likely to develop mouth cancer,
and 22% less likely to develop throat cancer. - Drinking 3 to 4 cups per day was associated with a 41% lower risk of lower larynx cancer. Decaffeinated coffee also showed a protective effect, being associated with a 25% lower
risk of oral cancer.
- Tea consumption was associated with a 29% lower risk of lower larynx cancer.
- While drinking one cup or less per day was associated with a 9% lower risk of head and neck
cancer and a 27% lower risk of lower larynx cancer. - It was also noted that drinking more than one cup of tea per day was associated with
a 38% increased risk of developing laryngeal cancer. - While previous research has suggested that coffee and tea may reduce the risk of cancer, this
study showed their varying effects on specific areas of head and neck cancer, including the role of decaffeinated coffee. - The study stressed the importance of conducting more studies to gain a deeper understanding
of the effect of these drinks in preventing cancer. - These findings open the door to exploring coffee and tea consumption habits as a potential
means of reducing the risk of certain types of cancer, but they also highlight the need for balance
in the consumption of these beverages
Frequently Asked Questions (FAQs)
Q: What types of cancer were studied. The research looked at mouth and throat cancers and the lower part of the throat called hypopharynx.
Q: How much coffee or tea should one drink to see these benefits. To see these benefits, a person may wish to consume coffee or tea in moderation. Generally, it is advisable to drink a moderate amount of coffee or tea for its potential health advantages. Some research suggests that 2-3 cups (500-70 UILTT Drinking more than four cups of coffee daily was linked to a 17% lower risk of head and neck cancer,” is already quite concise.
Q: Does decaffeinated coffee offer the same benefits. Even caffeine-free coffee helped, with a lower risk of mouth cancer by a quarter.
Q: Is drinking too much much tea dangerous. Drinking more than one cup of tea every day could lead to a 38% greater chance of throat cancer. It might be because tea can cause stomach acid to come up.
Conclusion.
The research indicates that habitual intake of coffee and tea might be connected to a diminished incidence of cranial and pharyngeal malignancies. Especially consuming over four cups of coffee per day lowered the risk of head and neck cancer by 17%, and drinking tea reduced the risk of hypopharyngeal cancer by 29%. These discoveries showcase the potential safeguarding impacts of these widely-consumed potables, despite the necessity of further investigation to comprehensively comprehend the underpinning mechanisms.
