Are coffee, tea correlated with lower head and neck cancer risk?

Consumption of certain beverages may be connected with head and neck cancer risk.

In a study published in Cancer, investigators examined the coffee and tea consumption of 9,548 patients with head and neck cancer and 15,783 healthy participants.

Those who consumed over four cups of coffee per day had a lower likelihood of developing overall head and neck cancers, oral cavity cancer and oropharyngeal cancers and those who consumed three to four cups per day had a lower likelihood of developing hypopharyngeal cancer. There were no statistically significant associations between decaffeinated coffee consumption and laryngeal cancer.

Although the risk of developing overall head and neck cancers and hypopharyngeal cancer was decreased among those who consumed one cup or less of tea per day, those who consumed more than one cup of tea per day had an increased risk of laryngeal cancer.

Further studies may be needed to better understand the how coffee and tea intake may affect the risk of head and neck cancer.

Read more: Cancer

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