According to Earth, new research shows that a daily coffee habit not only helps you stay awake, but can also protect against head and neck cancers.
Drinking coffee not only helps you stay awake, but can also bring many health benefits - Photo: Farknot Architect/Adobe Stock
A comprehensive analysis by scientists at the Huntsman Cancer Institute in Utah has shed light on the potential benefits of coffee and tea in reducing cancer risk.
Coffee and cancer risk
Head and neck cancer is the seventh most common cancer worldwide , with cases increasing in low- and middle-income countries. In the United States alone, the National Cancer Institute estimates that about 71,100 people will be diagnosed with cancer of the oral cavity, pharynx, or larynx in 2024.
Tobacco and alcohol remain the leading risk factors, but experts are now exploring dietary factors, including coffee and tea.
Researchers reviewed data from 14 previous studies, including a total of 25,331 participants, including 9,548 with cancer and 15,783 without cancer. The goal was to explore the link between dietary habits and the risk of head and neck cancer.
“While previous research has linked coffee and tea consumption to reduced cancer risk, this study highlights their impact on head and neck cancers, including the observation that even decaffeinated coffee has some positive effects,” explained lead author Dr. Yuan-Chin Amy Lee.
The protective potential of coffee against cancer
Research has shown strong evidence that drinking coffee is associated with a reduced risk of head and neck cancer. People who drink four or more cups of coffee a day have a 17% lower risk of developing head and neck cancer, including cancers of the mouth, throat, and larynx, than people who do not drink coffee.
The protective effects of coffee were particularly pronounced for certain types of cancer. Coffee drinkers had a 30% lower risk of oral cancer and a 22% lower risk of throat cancer. Drinking three to four cups of coffee a day reduced the risk of lower throat cancer by 41%.
Even without caffeine, coffee still showed significant protective effects. People who drank decaffeinated coffee had a 25% lower risk of oral cancer, suggesting that other compounds in coffee may also contribute to its anti-cancer properties.
Tea consumption has also been shown to have a protective effect in some cases. Drinking tea has been associated with a 29% reduced risk of hypopharyngeal cancer.
However, drinking more than one cup of tea a day was associated with a 38% increased risk of laryngeal cancer, suggesting that other factors, such as the temperature of the beverage, may have influenced the results.
Coffee contains more than 2,000 compounds, including anti-inflammatory agents and antioxidants like chlorogenic acid. These compounds have been linked to a reduced risk of heart disease, type 2 diabetes, and inflammation-related conditions.
Chlorogenic acid, in particular, shows potential in the treatment of anxiety and post-traumatic stress disorder (PTSD).
While the findings are promising, the study acknowledges the complexity of coffee and tea drinking habits. Differences in preparation, consumption levels, and other lifestyle factors may influence the results.
Head and neck cancer rates are declining in wealthy countries due to improved health systems, but remain a significant burden in resource-poor areas.
“Coffee and tea drinking habits are complex, and these findings support the need for more data and further studies on the effects of coffee and tea on cancer risk reduction,” said Dr Lee.
In addition to dietary habits, public health initiatives should continue to address tobacco and alcohol use, two factors that significantly increase cancer risk.
The study was published in the journal Cancer .
Source: https://tuoitre.vn/nghien-cuu-moi-uong-ca-phe-giam-nguy-co-mac-mot-so-loai-ung-thu-20241229121003697.htm
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