Study: Eating tea and coffee can reduce the risk of head and neck cancer

A recent study published in the American Cancer Association “Canary”, a relationship between coffee and tea consumption and a low risk of head and neck cancer, including oral and throat cancer. The seventh head and neck cancer is the most common type of cancer in the world, and its rates are increasing in countries with low and medium income. Despite the many studies on the relationship between coffee or tea and the risk of infection with this type of cancer, the results were often different. What is the relationship of coffee and to use with cancer? In this study, the researchers analyzed the data of 14 studies belonging to research groups from around the world within the federation of research of the cancer and neck cancer. The data included questionnaires to measure the consumption of the participants in coffee, either in caffeine or adequate, and tea in different quantities daily, weekly or monthly. After analyzing the data of 9 thousand and 548 patients with head and neck cancer, and 15 thousand and 783 non -infected others, the researchers achieved important results regarding the effect of coffee and tea to reduce the risk of infection with these cancers. The study said that people who drink more than 4 cups of coffee daily with caffeine were less likely to develop head and neck cancer with 17%, 30%oral cancer and throat cancer by 22%. Eating 3 to 4 cups a day is related to a decrease in the risk of lower larynx cancer by 41%. While coffee coffee also shows a preventative effect as it is associated with a decrease in the risk of developing oral cancer by 25%. In terms of tea, it was linked to a low risk of lower larynx cancer by 29%. While consuming one cup or less daily, it is related to a decrease in the risk of head and neck cancer by 9% and lower larynx cancer by 27%. But it has also been noted that eating more than one cup of tea a day is associated with an increased risk of throat cancer by 38%. While previous research indicated that coffee and tea could reduce the risk of cancer, this study showed their varying effects on specific areas of head and neck cancer, including the role of sufficient coffee. The study highlights the importance of conducting more studies to understand a deeper understanding of the impact of these drinks in cancer prevention. These results open the prospects for exploring coffee and consumption habits as a possible way to reduce the risk of certain types of cancer, but it also emphasizes the need for balance in the consumption of these drinks.