A recent pooled analysis published in the journal *Cancer* delved into the potential relationship between coffee and tea consumption and the risk of head and neck cancer. Utilizing data from 14 individual-level case-control studies, researchers aimed to unravel the effects of these popular beverages on cancer risk. The comprehensive study examined over 9,500 cases of head and neck cancer and more than 15,700 controls, providing a robust dataset for analysis.
The findings revealed intriguing associations between beverage consumption and cancer risk. Drinking more than one cup of tea daily was found to correlate with an increased risk for laryngeal cancer. In contrast, consuming between zero and one cup of decaffeinated coffee was linked to a decreased risk for oral cavity cancer. Notably, drinking more than four cups of caffeinated coffee daily appeared to reduce the risk of oral cavity and oropharyngeal cancers. This effect was most pronounced when individuals drank more than four cups of caffeinated coffee while limiting tea intake to less than one cup per day.
The study drew data from the International Head and Neck Cancer Epidemiology Consortium (INHANCE), encompassing a diverse participant pool. Approximately 93% of the participants with head and neck cancer were white, and over 79% were male. To ensure comprehensive analysis, researchers gathered information on coffee and tea consumption, with nine studies providing additional data on decaf coffee. However, one study lacked data on fruit and vegetable intake, necessitating imputation of this information.
“This study showed a decreased risk of head and neck cancers with increasing coffee or tea. Most of the effect was seen in drinking more than four cups of caffeinated coffee and less than one cup of tea daily.”— Kanwar Kelley, MD, JD
The analysis suggested that drinking between three and four cups of coffee daily was associated with a lower risk for hypopharyngeal cancer. However, achieving the protective effect requires consuming more coffee than typically consumed in a day. Researchers emphasized that at least four cups of coffee a day are needed to see a significant reduction in head and neck cancer risk.
Yuan-Chin Amy Lee, PhD, cautioned against making hasty changes to one's diet based solely on these findings.
“Individuals should consult with their doctors before making any decisions on coffee drinking as a preventive measure. Before any health recommendations can be given to the public, it will require a panel of experts in this field to review all the evidence in the research field to date.”— Yuan-Chin Amy Lee, PhD
Vivian F. Wu, MD, MPH, offered a reminder that caffeine consumption should not be considered in isolation.
“I don’t know about you, but I’m generally bouncing off the walls after four cups of coffee a day. More importantly, caffeine consumption cannot be evaluated within a silo of head and neck cancer. There are likely other health implications of drinking four cups of coffee a day for which I am not the expert. All of this needs to be taken into consideration before any recommendations can be made.”— Vivian F. Wu, MD, MPH
Kanwar Kelley, MD, JD, pointed out areas for further investigation regarding beverage consumption.
“We did not have enough information to assess the temperature of the drinks, any additives to the drinks, how the drinks were prepared, and the specific types. Thus, it would be helpful to investigate whether coffee and tea consumption will have any other side effects or impacts on health overall and to include more details about coffee and tea consumption.”— Kanwar Kelley, MD, JD
Despite these findings, Kelley reassured that there is no need to significantly alter daily routines.
“At the end of the day, this study shows we can still enjoy our coffee in the morning, but we do not have to try and drink more than usual to protect from head and neck cancer,” Kelly noted.— Kanwar Kelley, MD, JD
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