For many people, starting the day with a steaming cup of tea or coffee is a comforting ritual. Beyond the energy boost, new research suggests these popular beverages may also play a role in lowering the risk of certain cancers, potentially due to their antioxidant and anti-inflammatory compounds. According to a large-scale analysis, individuals who regularly consume tea or coffee appear to have a slightly reduced risk of developing head and neck cancers, although the relationship is more complex than it first appears and may depend on consumption patterns, type of beverage, genetic predispositions, and broader lifestyle factors.Head and neck cancers are among the more common forms of cancer worldwide. In the UK alone, there are around 12,800 new cases each year, leading to more than 4,000 deaths annually, according to Cancer Research UK. Any factor that could help reduce this risk is of considerable public health interest, highlighting the importance of dietary choices, lifestyle considerations, and early preventive strategies.
Tea and coffee consumption linked to head and neck cancer risk in global study
The research, published in the journal Cancer, was carried out by an international team led by Dr. Yuan-Chin Amy Lee from the Huntsman Cancer Institute and the University of Utah School of Medicine. The team analysed data collected from 14 studies conducted across Europe, North America, and Latin America.In total, the researchers examined health and lifestyle information from 9,548 individuals diagnosed with head and neck cancers and compared them to 15,783 people without the disease. Participants were asked to provide detailed information about their coffee and tea drinking habits, including whether they drank caffeinated or decaffeinated coffee.The analysis also took into account other risk factors such as age, gender, smoking, alcohol consumption, and diet.
Coffee and tea intake effects on head and neck cancer risk
One of the most striking findings was linked to coffee. Individuals who drank more than four cups of caffeinated coffee daily were found to have a 17% lower chance of developing head and neck cancers overall compared with non-drinkers.The protective effect of coffee was strongest in reducing the risk of cancers in the oral cavity and the oropharynx, the section of the throat just behind the mouth. Interestingly, even decaffeinated coffee appeared to offer some benefit, although its impact was mainly associated with lowering the risk of oral cavity cancer.This suggests that compounds other than caffeine—such as antioxidants and polyphenols naturally found in coffee—may play a role in reducing cancer risk.When it comes to tea, the picture is less straightforward. The study showed that drinking one cup or less of tea per day was associated with a 9% lower chance of head and neck cancers overall. In particular, this limited intake seemed to reduce the risk of hypopharyngeal cancer, which develops in the lower part of the throat.However, the benefits appeared to reverse when tea consumption increased. Drinking more than one cup of tea daily was linked to a 38% higher chance of laryngeal cancer—a cancer that develops in the larynx, or voice box. Researchers suggest this may be due to tea contributing to acid reflux, a known risk factor for laryngeal cancer.
Health benefits of tea and coffee for head and neck cancer
Dr. Lee and her team suggest that the anti-cancer benefits of tea and coffee may not be due to caffeine alone. Both drinks contain a wide range of bioactive compounds—such as flavonoids, tannins, and polyphenols—that have antioxidant and anti-inflammatory properties. These compounds could help reduce DNA damage and slow the development of cancer cells.Still, the evidence is not conclusive. As Dr. Lee emphasized, the varying effects of tea and coffee highlight the need for more targeted studies on how these beverages affect different parts of the throat and oral cavity.
Challenges in linking tea and coffee to cancer risk
Despite the promising findings, the study has several limitations. One major issue is that participants self-reported their tea and coffee consumption, which can sometimes be inaccurate. The research also did not differentiate between types of tea (such as green, black, or herbal) or how the drinks were prepared, both of which could influence results.Experts also caution that the findings do not prove direct cause and effect. Professor Tom Sanders, emeritus professor of nutrition and dietetics at King’s College London, noted that people who consume large amounts of tea and coffee may also engage in healthier lifestyle habits overall, such as avoiding smoking or limiting alcohol intake. These factors, rather than the beverages themselves, might help explain the reduced cancer risk.
Moderate tea and coffee consumption may offer cancer protection
For those who worry that their daily tea or coffee habit might increase cancer risk, this study offers some reassurance. Moderate consumption—especially of coffee—may provide protective effects against certain types of head and neck cancer. However, drinking excessive amounts of tea could increase the risk of laryngeal cancer, suggesting moderation is key.The new research adds to growing evidence that tea and coffee may offer some health benefits beyond boosting alertness. However, experts stress that these drinks should not be seen as a substitute for proven cancer prevention strategies such as avoiding smoking, limiting alcohol intake, eating a balanced diet, and staying physically active.So, if you enjoy a warm cup of tea or coffee, you can continue indulging—but with the understanding that balance matters. As scientists continue to explore the complex relationship between hot beverages and cancer risk, one thing is clear: your daily cup is probably doing more good than harm.Also Read | Recurrent UTIs a sign of kidney cancer: Silent symptoms, hidden risks, and when to see a doctor
