A new analysis of data from more than a dozen global studies suggests that drinking coffee and tea may reduce the risk of developing cancers of the head and neck, including the mouth and throat.

The findings, published by Wiley in the peer-reviewed journal CANCER, provide new insight into how these popular beverages may play a role in cancer prevention.

Head and neck cancer ranks as the seventh most common cancer worldwide, with incidence increasing especially in low- and middle-income countries. Previous studies have explored the association between coffee or tea consumption and cancer risk, but the results have often been inconsistent, the researchers said.

To address these shortcomings, researchers analyzed data from 14 studies conducted by the International Head and Neck Cancer Epidemiology Consortium. The analysis included information from 9,548 cancer patients and 15,783 individuals without cancer.

Participants provided details about their daily, weekly and annual intake of caffeinated coffee, decaffeinated coffee and tea.

The findings showed that individuals who drank more than four cups of caffeinated coffee per day had a 17% lower overall risk of head and neck cancer.

Specifically, they had a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer.

Interestingly, drinking 3-4 cups of caffeinated coffee daily reduces the risk of hypopharyngeal cancer by 41%, a type of cancer that occurs in the lower part of the throat.

Even decaffeinated coffee had benefits, with drinkers having a 25% reduced risk of oral cavity cancer.

Tea consumption also showed promising results, especially for hypopharyngeal cancer. Drinking up to one cup of tea daily reduces the risk of head and neck cancer by 9% and hypopharyngeal cancer by 27%.

However, drinking more than one cup of tea per day was associated with a 38% higher risk of laryngeal cancer, highlighting the complexity of these findings.

Senior author Yuan-Chin Amy Lee, PhD, of the Huntsman Cancer Institute, said, “Although there has been previous research on coffee and tea consumption and reduced cancer risk, this study looked at the impact of coffee and tea consumption on different types of head and neck cancer. “has shed light on their different effects on cancer.” University of Utah School of Medicine.

“The results also show that decaffeinated coffee also provides some protection,” he said.

The study highlights the need for more research to understand how coffee and tea affect cancer risks across different subtypes.

Until then, your morning coffee or tea may provide more than just an energy boost — it may play a role in keeping you healthy in the long run.