2 popular drinks may help prevent head and neck cancer: study

Great news!

Most Americans drink coffee or tea – both of which can help with mood, concentration, metabolism, weight maintenance and high blood sugar.

A new scientific review finds that having a cup of both drinks can reduce the risk of head and neck cancer – in some cases by a lot.

“While there has been previous research on coffee and tea consumption and reduced cancer risk,” said senior study author Yuan-Chin Amy Lee, “this study highlighted their different effects with different cancer sub-sites. of the head and neck, including the observation that even decaffeinated coffee had a positive impact.”

Head and neck cancer – which includes mouth and throat cancer – is the seventh most common cancer worldwide.

Lee’s team at the Huntsman Cancer Institute reviewed 14 studies, featuring a total of 9,500 head and neck cancer patients and about 15,800 people without cancer, comparing their consumption of coffee, coffee and caffeinated tea.

Here’s a look at the findings published Monday in CANCER, a peer-reviewed journal of the American Cancer Society.

Caffeinated coffee

The US Food and Drug Administration recommends limiting daily caffeine intake to 400 milligrams, about four or five cups of coffee.

Cancer researchers linked three or four cups of coffee a day with a 41% lower risk of hypopharyngeal cancer, which occurs when malignant cells form in the lower part of the throat.

Those who drank more than four cups had a 17% lower risk of head and neck cancer overall, a 30% lower chance of oral cavity cancer and a 22% lower chance of throat cancer.

Coffee boasts antioxidants, such as chlorogenic acid and the polyphenol caffeic acid, that protect cells from damage caused by free radicals, and contains compounds, such as cafestol and kahweol, that protect against DNA damage.

One analysis speculated that these substances could detoxify the lining of the mouth and throat.

Decaf

Decaffeine was associated with a 25% lower risk of oral cancer, so it may not be as beneficial as caffeinated coffee.

A study that looked at the cancer-fighting benefits of decaffeinated coffee versus coffee reported that decaffeinated coffee drinkers tended to exercise less and smoke more than regular coffee drinkers. So maybe it’s other lifestyle choices that are affecting the chances of cancer.

tea

Tea contains flavonoids, natural substances known for their antioxidant, anti-inflammatory and anti-carcinogenic properties.

Tea has long been praised for its ability to lower cholesterol, strengthen bones and promote heart health, yet tea was a mixed bag in this new study.

Drinking one cup or less per day was associated with a 9% lower risk of head and neck cancer overall and a 27% reduced risk of hypopharyngeal cancer.

But drinking more than one cup was associated with a 38% higher chance of laryngeal cancer.

“Coffee and tea habits are quite complex,” Lee said, “and these findings support the need for more data and further studies about the impact that coffee and tea may have on reducing cancer risk.”

Dr. Michael Blasco, director of head and neck and reconstructive oncology at Staten Island University Hospital, told The Post that the answer may lie in “whether a lot of coffee and tea drinkers smoke, or if coffee and tea drinkers have a genetic predisposition to those drinks that shares some genetic protection against head and neck cancer.”

How to choose the best drink

Stephanie Schiff, a registered dietitian at Northwell Huntington Hospital, shared with The Post some tips for choosing healthy coffees and teas.

• Choose organic coffee to help reduce exposure to pesticides. If you buy tea bags, look for an organic label.
• Be aware of caffeine content – reduce your intake if you experience jitters, higher than normal blood pressure or sleep disturbances.
• The closer to black, the healthier the coffee. Adding sugar, flavorings, artificial sweeteners and/or cream reduces the health benefits.