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Mug-nificent news!
Most Americans drink coffee or tea — both can help with mood, concentration, metabolism, weight maintenance and high blood sugar.
A new scientific review finds that grabbing a cup of either brew can also reduce the risk of head and neck cancer — by a lot in some cases.
“While there has been prior research on coffee and tea consumption and reduced risk of cancer,” senior study author Yuan-Chin Amy Lee said, “this study highlighted their varying effects with different sub-sites of head and neck cancer, including the observation that even decaffeinated coffee had some positive impact.”
Head and neck cancer — which includes cancers of the mouth and throat — is the seventh most common cancer worldwide.
Lee’s team at the Huntsman Cancer Institute reviewed 14 studies, featuring a total of 9,500 patients with head and neck cancer and nearly 15,800 people without cancer, comparing their consumption of caffeinated coffee, decaf and 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 8-ounce cups of coffee.
The cancer researchers linked three or four daily cups of caffeinated coffee to 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, 30% lower odds of cancer of the oral cavity and a 22% lower chance of throat cancer.
Coffee boasts antioxidants, like chlorogenic acid and polyphenol caffeic acid, that protect cells from damage caused by free radicals and contains compounds, such as cafestol and kahweol, that safeguard against DNA damage.
One analysis speculated that these substances could detoxify the mucous membranes lining the inside of the mouth and throat.
Decaf
Decaf was associated with 25% lower odds of oral cavity cancer, so it may not be as beneficial as caffeinated coffee.
One study that examined the anti-cancer benefits of decaf versus caffeinated coffee reported that decaf drinkers tend to exercise less and smoke more than regular coffee lovers. So perhaps it’s other lifestyle choices that are affecting cancer odds.
Tea
Tea contains flavonoids, natural substances known for their antioxidant, anti-inflammatory and anticancer properties.
Tea has long been lauded 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 a day was linked to 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 tied to 38% higher odds of laryngeal cancer.
“Coffee and tea habits are fairly complex,” Lee said, “and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk.”
Dr. Michael Blasco — director of head and neck oncology and reconstruction at Staten Island University Hospital — told The Post that the answer may lie in “whether heavy coffee and tea drinkers smoke, or whether coffee and tea users have some genetic affinity for those drinks that shares some genetic protection against head and neck cancer.”
How to choose the best beverage
Stephanie Schiff, a registered dietitian nutritionist at Northwell Huntington Hospital, shared with The Post some tips for selecting beneficial coffees and teas.
Pick organic coffee to help reduce exposure to pesticides. If you buy tea in bags, look for an organic label.
Be mindful of caffeine content — reduce your consumption if you experience the jitters, higher-than-normal blood pressure or sleep disruptions.
The closer to black, the healthier the coffee. Adding sugar, flavorings, artificial sweeteners and/or cream lessens the health benefits.
