Drinking a popular beverage every day can reduce your risk of cancers

One cup of coffee a day can keep the doctor away, according to new research.

A recent analysis of more than a dozen studies found that drinking coffee and tea is linked to a lower risk of head and neck cancer, including mouth and throat cancer.

Head and neck cancer is the seventh most common cancer worldwide, with rates rising in low- and middle-income countries.

In the US, the National Cancer Institute estimates that approximately 71,100 people will be diagnosed with oral cavity, pharyngeal or laryngeal cancer in 2024.

Many studies have examined whether drinking coffee or tea is linked to head and neck cancer, but the results have been inconsistent.

The new research, conducted by scientists at the Huntsman Cancer Institute in Utah, gathered more than 25,000 individuals from 14 previous studies, evaluating the data to determine what stood out in the diets of individuals with various head and neck tumors.

The analysis included data from 9,548 patients with head and neck cancer and 15,783 cancer-free individuals.

They found that people who drank more than four cups of caffeinated coffee daily had a 17 percent lower risk of head and neck cancer compared to non-coffee drinkers.

Breaking down the findings further, coffee drinkers are 30 percent less likely to develop mouth cancer and 22 percent less likely to develop throat cancer.

Drinking three to four cups of caffeinated coffee was also linked to a 41 percent lower risk of hypopharyngeal cancer (a form of cancer at the base of the throat).

Even decaffeinated coffee was found to have some benefits.

Drinking decaffeinated coffee was associated with a 25 percent lower risk of oral cavity cancer.

Tea was also shown to protect against disease in some cases.

Drinking tea was associated with a 29 percent lower risk of hypopharyngeal cancer.

While one cup or less per day was associated with an overall 9 percent lower risk of head and neck cancer.

However, drinking more than one cup was associated with a 38% higher risk of laryngeal cancer.

Commenting on the findings, senior author Yuan-Chin Amy Lee said: ‘Although there has been previous research on coffee and tea consumption and reduced cancer risk, this study highlights their differing effects on different subsites of main and neck cancer, including the observation that even decaffeinated coffee had a positive impact.

‘Coffee and tea habits are quite complex and these findings support the need for more data and further research into the impact coffee and tea can have on reducing cancer risk.’

Head and neck cancer often refers to cancers that start in the mouth, throat, sinuses and salivary glands.

Symptoms may include a sore in the mouth and pain when swallowing.

Alcohol and tobacco use are the two main risk factors for this type of cancer.

According to the NCI, these diseases are almost twice as common in men as in women.

Another recent study highlighted the health benefits of coffee. Regular drinking can extend life by almost two years.

It is associated with a lower risk of heart and respiratory disease, stroke, some cancers, diabetes, dementia and major depression, according to a large number of studies published in the journal Aging Research Reviews.

It is unclear how coffee can have such effects.

According to the researchers, coffee contains more than 2,000 compounds.

Some have anti-inflammatory effects, while others act as antioxidants, and both types can have an impact on disease and longevity.

Coffee is particularly high in caffeine and chlorogenic acids, which have been found to protect against cardiovascular disease, type 2 diabetes and inflammation-related conditions.

Chlorogenic acid has also been linked to anxiety and stress, and has been proposed as a treatment for post-traumatic stress disorder (PTSD)

Researchers from the University of Coimbra, Portugal said: ‘Coffee should be enjoyed as a wealth of benefits tailored to the golden years.’