Yan Leyfman: Coffee and tea consumption and the risk of head and neck cancer
Yan Leyfman, Co-founder and Executive Director of MedNews Week, shared a post on LinkedIn:
“Coffee and Tea and Cancer Risk? Here’s What the Research Says
A large pooled analysis of nearly 10,000 head and neck cancer (HNC) cases and over 15,000 controls looked at how coffee and tea consumption might influence cancer risk.
Key Findings:
Drinking >4 cups of caffeinated coffee/day was linked to a lower risk of HNC overall (OR 0.83), particularly oral cavity (OR 0.70) and oropharyngeal cancers (OR 0.78).
3–4 cups/day was linked to a reduced risk of hypopharyngeal cancer (OR 0.59).
Even decaf coffee and <1 cup/day were associated with a lower risk of oral cavity cancer.
Tea drinkers had a reduced risk of hypopharyngeal cancer, especially those drinking ≤1 cup/day.
However, drinking >1 cup of tea/day was linked to a higher risk of laryngeal cancer (OR 1.38).
Takeaway: Moderate coffee and tea consumption may offer some protective effects against certain head and neck cancers—but the type and amount matter. More research is needed to understand geographic and cultural variations in tea and coffee habits.
Coffee and tea consumption and the risk of head and neck cancer: An updated pooled analysis in the International Head and Neck Cancer Epidemiology Consortium
Authors: Timothy Nguyen, Yuan-Chin Amy Lee, et al.
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