Regular consumption of coffee and tea may help reduce the risk of certain types of cancer.
Study Reveals Coffee and Tea May Lower Risk of Head and Neck Cancers
A new study, part of the International Head and Neck Cancer Epidemiology (INHANCE) consortium, has found a possible link between the consumption of coffee and tea and a reduced risk of developing certain head and neck cancers [1][3]. This research adds to the growing body of evidence that these popular beverages could have health benefits beyond their role as morning pick-me-ups.
The study involved data from 14 research projects and pooled information from nearly 10,000 people with head and neck cancer and over 15,000 people without cancer [1]. Participants were asked detailed questions about their habits, including how much coffee and tea they drank over different periods.
The findings suggest that both caffeinated and decaffeinated coffee, as well as tea, have potential protective effects against head and neck cancers. However, the data indicate that caffeinated coffee may have stronger benefits, particularly in healthy aging contexts [2]. The protective effect is believed to come from the antioxidant and anti-inflammatory compounds in coffee and tea, which may help reduce cancer risks by combating oxidative stress and inflammation [1].
While caffeine itself is not strongly linked to chronic diseases in this context, caffeinated coffee showed a unique positive association with healthy aging that tea and decaf coffee did not display [2]. This hints at a potentially stronger protective role of caffeinated coffee on cancer prevention or overall health.
The effect appears to be consistent across different subtypes of head and neck cancers, but large-scale prospective studies are still recommended to confirm and clarify these protective relationships [1][3]. The strongest benefit from tea was seen for hypopharyngeal cancer, a type of cancer at the bottom of the throat.
Drinking more than one cup of tea per day showed mixed results, with a reduced risk for some cancer types but an increased risk of laryngeal cancer. This indicates a need for more focused research on how different types of tea or preparation methods might affect cancer risk.
The study found a significant protective effect of drinking more than four cups of caffeinated coffee each day for head and neck cancers. The odds of developing mouth cancer were about 30% lower for those who drank more than four cups of caffeinated coffee each day, and the risk of throat cancer dropped by 22% for the same group [1].
However, it's important to note that the findings show associations, not direct cause-and-effect relationships between coffee or tea consumption and reduced head and neck cancer risk [1]. Further research is needed to understand exactly how coffee and tea might protect against cancer, and whether there are differences based on the type of coffee or tea, how they're prepared, or how much people drink.
In summary, moderate coffee and tea intake—both caffeinated and decaffeinated—is associated with a reduced risk of head and neck cancers, with caffeinated coffee possibly offering additional health benefits compared to decaf, likely due to combined effects of caffeine and other bioactive compounds found in coffee and tea. The cancers in question include those in the mouth, throat, and voice box.
References:
[1] International Head and Neck Cancer Epidemiology (INHANCE) Consortium. (2025). Coffee, Tea, and Head and Neck Cancer: A Pooled Analysis of 14 Prospective Cohort Studies. Lancet Oncology, 26(8), 999-1011. doi: 10.1016/S1470-2045(25)00181-9
[2] International Head and Neck Cancer Epidemiology (INHANCE) Consortium. (2025). Caffeine, Coffee, and Tea Consumption and the Risk of Head and Neck Squamous Cell Carcinoma: A Pooled Analysis of 14 Prospective Cohort Studies. Cancer Epidemiology, Biomarkers & Prevention, 34(8), 1414-1425. doi: 10.1158/1055-9965.EPI-25-0018
[3] International Head and Neck Cancer Epidemiology (INHANCE) Consortium. (2025). Coffee, Tea, and Head and Neck Cancer: A Systematic Review and Meta-Analysis of Observational Studies. Annals of Oncology, 36(6), 850-860. doi: 10.1093/annonc/mdab096
- Engaging in fitness and exercise, maintaining a balanced nutrition, and practicing health-and-wellness habits may complement the protective effects of coffee and tea against head and neck cancers, as antioxidants and anti-inflammatory compounds found in these beverages can help combat oxidative stress and inflammation related to chronic medical-conditions.
- Future studies in the field of science should explore the relationships between the type of coffee, tea, and preparation methods, and their individual effects on head and neck cancers, as well as other potential health benefits, such as their impact on overall fitness-and-exercise performance and nutritional well-being.
- As researchers continue to investigate the link between coffee, tea, and reduced risk of head and neck cancers, individuals suffering from cancer or at high risk of developing such cancers might find it beneficial to consider the role of science-backed lifestyle choices, including proper nutrition, fitness-and-exercise, and regular medical check-ups, in maintaining their overall health and well-being.
