61 A new study has found that drinking coffee and tea may help lower the risk of developing head and neck cancers, including cancers of the mouth and throat. The research, conducted by scientists at the University of Utah’s Huntsman Cancer Institute, analysed data from 14 studies that were part of the International Head and Neck Cancer Epidemiology (INHANCE) consortium. The findings were published in the journal Cancer. Head and neck cancers, which encompass cancers of the oral cavity, pharynx, larynx, and oesophagus, are the seventh most common cancer type worldwide. Rates of these cancers have been increasing, particularly in low- and middle-income countries. Previous studies have provided mixed results regarding the relationship between coffee and tea consumption and head and neck cancer risk. This new analysis aims to offer clearer insight into this connection. The study involved data from 9,548 patients with head and neck cancer and 15,783 healthy controls. Participants were asked to report their consumption of caffeinated coffee, decaffeinated coffee, and tea. The data collected detailed the amount of coffee and tea consumed over various periods, such as daily, weekly, monthly, and yearly intake. The primary goal of the study was to determine whether coffee and tea consumption could reduce the risk of head and neck cancer and how these effects might vary across different types of head and neck cancers. The results of the study showed that people who drank more than four cups of caffeinated coffee per day had a 17% lower risk of developing head and neck cancer overall. Specifically, the data revealed that coffee drinkers had a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer. Those who drank three to four cups of caffeinated coffee daily had a 41% lower risk of hypopharyngeal cancer, which affects the bottom portion of the throat. The study also found that drinking decaffeinated coffee was linked to a 25% lower risk of oral cavity cancer. Tea drinkers had a 29% lower risk of hypopharyngeal cancer. For those who drank one cup or fewer of tea daily, the risk of head and neck cancer overall was reduced by 9%. However, drinking more than one cup of tea daily was associated with a 38% higher risk of laryngeal cancer. Yuan-Chin Amy Lee, senior author of the study and adjunct associate professor at the University of Utah, noted that while previous research has explored the connection between coffee and tea consumption and reduced cancer risk, this study highlights the varying effects these beverages can have on different types of head and neck cancers. “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,” Lee said. This study adds to the growing body of evidence suggesting that drinking coffee and tea may offer some protection against head and neck cancers. While more research is needed to understand the exact mechanisms, the findings provide encouraging news for those who regularly consume these beverages as part of their diet.