Head and neck cancer, which includes cancers of the mouth, throat, nose, and larynx, is the seventh most common cancer worldwide, with approximately 745,000 new cases and 364,000 deaths reported in 2020.

While head and neck cancers are declining in wealthier nations due to HPV vaccines, they continue to pose a significant health challenge in low- and middle-income countries, with nearly 900,000 cases diagnosed annually.

Recent research published in the journal Cancer on December 23, 2024, analyzed data from over 25,000 records across 14 studies from Europe, North America, and Latin America.

The study focused on dietary habits related to tumors in the mouth, throat, and voice box, contributing to the ongoing debate about the effects of coffee and tea on cancer risk.

The study acknowledges limitations, including potential inaccuracies in self-reported consumption data and the lack of consideration for specific types of tea or coffee consumed.

Tom Sanders, a nutrition expert, highlighted the challenges of observational studies, particularly in fully accounting for confounding factors like tobacco and alcohol consumption that may influence cancer risk.

Despite these findings, the study does not definitively prove that coffee or tea protects against these cancers, adding complexity to previous research with varied results.

The researchers took into account various factors such as age, sex, smoking habits, alcohol intake, and diet while analyzing the data.

Individuals consuming more than four cups of caffeinated coffee daily showed a 17% lower overall risk of head and neck cancer, with even greater reductions in odds for oral cavity cancer and throat cancer.

Dr. Yuan-Chin Amy Lee, the senior author of the study, emphasized the differing effects of coffee and tea on various sub-types of head and neck cancer, noting that even decaffeinated coffee had a positive impact.