Coffee and tea affect cancer, but in which direction? ☕

Coffee and tea lovers may see their cancer risk decrease. A recent analysis reveals particularly strong protective effects for caffeinated coffee.

A meta-analysis combining data from more than a dozen studies shows an association between consumption of these beverages and a reduced risk of certain cancers. The results, while promising, highlight the complexity of consumption habits and the need for further research.

Head and neck cancers, the seventh most common worldwide, are seeing their incidence rise in low- and middle-income countries. Previous studies on the link between coffee, tea and these cancers had yielded conflicting results, justifying this new analysis.


The team from the University of Utah examined data from 14 studies conducted by the INHANCE consortium, involving participants who reported their consumption of caffeinated coffee, decaffeinated coffee and tea. Researchers noted varying protective effects depending on cancer subtypes and even for decaffeinated coffee.

The results indicate that drinkers of more than four cups of caffeinated coffee per day have an overall 17% reduced risk of head and neck cancer. Specific reductions were observed for oral cavity and pharyngeal cancers, with figures reaching 30% and 22% respectively.

Decaffeinated coffee and tea also show protective effects, though weaker. However, excessive tea consumption might increase the risk of laryngeal cancer, a finding that requires particular attention in future research.

This study, published in Cancer, was funded by the National Cancer Institute. It opens interesting avenues but reminds us of the importance of considering consumption habits in their entirety to better understand their health impacts.

How can coffee and tea influence cancer risk?

The bioactive compounds in coffee and tea, such as polyphenols, have antioxidant and anti-inflammatory properties. These substances may help protect cells against DNA damage, a key factor in cancer development.

Caffeine in particular could play a role in modulating cellular signaling pathways involved in tumor growth. However, the exact effect varies depending on cancer type and quantity consumed.

It's important to note that the underlying mechanisms aren't yet fully understood. Additional studies are needed to clarify how these beverages interact with cancer cells and the immune system.

Why do results vary by cancer type?

Head and neck cancers encompass a variety of diseases affecting different parts of this anatomical region. Each subtype has its own biological characteristics and risk factors, explaining variations in observed protective effects.

For example, the oral cavity and pharynx have different tissues and environmental exposures, influencing how they respond to coffee and tea compounds. This may explain why some cancers show more marked risk reduction than others.

Moreover, factors like smoking and alcohol consumption, often associated with these cancers, may modify the impact of coffee and tea drinking habits. These interactions require thorough analysis to be fully understood.