A coffee a day might help keep the doctor away, according to new research.
A recent analysis of over a dozen studies found that drinking coffee and tea is linked to a lower risk of head and neck cancer, including cancers of the mouth and throat.
Head and neck cancer is the seventh most common cancer worldwide, and rates are rising in low-and middle-income countries.
In the US, the National Cancer Institute estimates that about 71,100 people will be diagnosed with oral cavity, pharynx, or larynx cancer in 2024.
Many studies have assessed whether drinking coffee or tea is associated with head and neck cancer, with inconsistent results.
The new research, conducted by scientists from the Huntsman Cancer Institute in Utah, collected more than 25,000 individuals from 14 previous studies, evaluating the data to determine what stood out in the diets of individuals with various tumors of the head and neck.
The analysis included data from 9,548 head and neck cancer patients and 15,783 cancer-free individuals.
They found that people who drank more than four cups of caffeinated coffee daily had a 17 percent lower risk of head and neck cancer compared to non-coffee drinkers.
Breaking the findings down further, coffee drinkers had 30 percent lower odds of having cancer of the oral cavity, and 22 percent lower odds of having throat cancer.
Drinking three to four cups of caffeinated coffee was also linked with a 41 percent lower risk of having hypopharyngeal cancer (a type of cancer at the bottom of the throat).
Even decaffeinated coffee was shown to have some benefits.
Drinking decaffeinated coffee was associated with 25 percent lower odds of oral cavity cancer.
Tea was also shown to help safeguard against disease in some cases.
Drinking tea was linked with 29 percent lower odds of hypopharyngeal cancer.
While one cup or less daily was linked with a 9 percent lower risk of head and neck cancer overall.
However, drinking more than one cup was associated with 38% higher odds of laryngeal cancer.
Commenting on the findings, senior author Yuan-Chin Amy Lee said: ‘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.
‘Coffee and tea habits are fairly complex, and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk.’
Head and neck cancer often refers to cancers that start in the mouth, throat, sinuses and salivary glands.
Symptoms may include a sore in the mouth and pain when swallowing.
Alcohol and tobacco use are the two most important risk factors for these types of cancers.
According to the NCI, these diseases are nearly twice as common among men as they are among women.
Another recent study highlighted the health benefits of coffee. Drinking it regularly may lengthen life by nearly two years.
It’s associated with a lower risk of heart and respiratory diseases, stroke, some cancers, diabetes, dementia, and major depression, according to a body of research published in the journal, Ageing Research Reviews.
Just how coffee could have such effects is unclear.
According to the researchers, coffee contains more than 2,000 compounds.
Some have anti-inflammatory effects, while others act as antioxidants, and both types can have an impact on disease and lifespan.
Coffee has particularly high levels of caffeine and chlorogenic acids, which have been found to protect against cardiovascular diseases, type 2 diabetes, and inflammation-related conditions.
Chlorogenic acid has also been linked to anxiety and stress, and has been suggested as a treatment for post traumatic stress disorder (PTSD)
Researchers from the University of Coimbra, Portugal said: ‘Coffee should be enjoyed as a treasure trove of benefits tailored for the golden years.’
