Tea and coffee enthusiasts have a higher chance of avoiding head and neck cancer.

Malignant tumors in the throat, larynx, nose, sinuses, and mouth, or within these organs, are collectively referred to as "head and neck cancer." This type of cancer ranks seventh in prevalence globally, and the number of diagnoses continues to rise.

Coffee and tea contain bioactive compounds that may possess antioxidant, oncoprotective, and anti-inflammatory properties. Medical professionals have frequently studied these substances and attempted to trace a potential link between the consumption of these beverages and the risk of developing head and neck cancer. However, such studies and systematic reviews have yielded conflicting results.

A new effort to clarify this issue was recently undertaken by a large group of doctors from the USA, Italy, France, Germany, Switzerland, and China. In an article published in the journal Cancer, they examined data from 14 previous studies conducted by researchers from the International Head and Neck Cancer Epidemiology Consortium (INHANCE), which includes research teams from around the world. During the studies, participants reported in questionnaires whether they consumed caffeinated and decaffeinated coffee, as well as tea, including the quantity and frequency of consumption.

The researchers combined and compared information from 9,548 patients with head and neck cancer and 15,783 participants in control groups without such tumors. Using statistical analysis methods, the researchers determined that individuals who drank more than four cups of regular coffee daily had a 17% lower risk of developing head and neck cancer compared to those who did not consume this beverage. The likelihood of oral cavity and throat cancer among coffee drinkers was found to be 30% and 22% lower, respectively.

Consuming three to four cups of coffee per day was also associated with a 41% reduction in the risk of hypopharyngeal cancer (the lower part of the throat). Additionally, drinking decaffeinated coffee correlated with a 25% decrease in the likelihood of oral cavity cancer.

Regarding tea, the results were less definitive. Drinking up to one cup per day was associated with a lower risk of hypopharyngeal cancer and head and neck cancer overall. Conversely, consuming larger amounts of tea correlated with an almost 40% increased risk of malignant tumors in the larynx.

In conclusion, the authors noted that the traditions surrounding coffee and tea consumption are quite diverse. Therefore, to better understand the potential anticancer effects of these beverages, more data and research are needed.