A pooled analysis suggests that high coffee consumption and tea consumption reduce the risk for some head and neck cancers, but many potential confounders preclude drawing definitive conclusions.

Head and neck cancer (HNC) is a significant public health issue, with well-established risk factors including tobacco and alcohol use. Previous studies have suggested possible protective effects of coffee and tea consumption, but findings have been inconsistent. Now, the International Head and Neck Cancer Epidemiology (INHANCE) Consortium reports an updated pooled analysis assessing the association between coffee and tea intake and the risk for HNC.

The analysis included data from 9548 HNC cases and 15,783 controls enrolled in 14 case-control studies within the INHANCE Consortium. Detailed information on coffee and tea consumption was collected through structured interviews or questionnaires. The analysis adjusted for potential confounders such as age, sex, smoking status, alcohol consumption and dietary factors.

Consuming more than four cups of caffeinated coffee per day was associated with a lower risk for overall HNC (odds ratio [OR], 0.83), oral cavity cancer (OR, 0.70) and oropharyngeal cancer (OR, 0.78). Consumption of decaffeinated coffee was associated with decreased risk for oral cancer (OR, 0.75). A protective association was also observed for tea consumption, particularly for hypopharyngeal cancer (OR, 0.71). However, an increased risk of laryngeal cancer was noted among individuals consuming more than one cup of tea per day (OR, 1.38).

Comment: The potential protective effects of coffee against cancer are often linked to its polyphenolic antioxidants and anti-inflammatory compounds. However, regional variations in beverage preparation methods, as well as other confounding factors such as human papillomavirus infection and betel nut chewing, may significantly influence these associations. Given these complexities, these results should be interpreted with caution, and no definitive conclusion can be drawn regarding whether coffee or tea consumption reduces the risk for head and neck cancer.

Hyunseok Kang, MD, MPH, FACP, Professor of Clinical Medicine, University of California, San Francisco, USA.

Nguyen T, et al. Coffee and tea consumption and the risk of head and neck cancer: an updated pooled analysis in the International Head and Neck Cancer Epidemiology Consortium. Cancer 2025; 131: e35620.

This summary is taken from the following Journal Watch titles: Oncology and Hematology.