New evidence suggests that coffee may be linked to a lower risk of head and neck cancers. These cancers can affect the oral cavity, salivary glands, nasal cavity, sinuses, pharynx, larynx and lymph nodes of the upper neck.

Tobacco use is the leading risk factor, and it is associated with more than 80 percent of cases of head and neck cancers. Alcohol use has also been identified as a risk factor.

Several studies have found that the consumption of caffeinated beverages, such as coffee and tea, may be associated with a reduced incidence of head and neck cancers. However, evidence is conflicting, and differences in study results and design have made it difficult to validate these early findings.

A recent meta-analysis examined nine case-control studies of head and neck cancers that included data from several different countries and more than 14,000 patients. Researchers compared the incidence of head and neck cancers among people who drank caffeinated coffee, decaffeinated coffee, tea and no coffee or tea.

The researchers found that caffeinated coffee consumption was associated with a statistically significant decrease in the incidence of head and neck cancers compared to no consumption. This risk was further reduced as coffee consumption increased (one cup versus more than four cups daily).

In contrast, drinking tea or decaffeinated coffee was not associated with a significantly decreased rate of head and neck cancers, compared to nondrinkers.

Additional, well-controlled studies are needed to confirm these findings and determine the potential active ingredients in coffee. Coffee contains more than 1,000 chemicals other than caffeine, some of which have anti-inflammatory and antioxidant properties that may also provide anticancer effects.

Coffee may also provide additional health benefits. For instance, some research suggests that it may help reduce the risk of type 2 diabetes, liver disease and Alzheimer's disease. Coffee may also decrease stroke incidence, particularly in women. Regular consumption may also reduce the risk of secondary heart attacks.

However, coffee consumption may also have the potential to increase cholesterol levels and the risk of heart disease.

For more information about coffee and caffeine, please visit Natural Standard's Foods, Herbs & Supplements database.

1. Galeone C, Tavani A, Pelucchi C, et al. Coffee and Tea Intake and Risk of Head and Neck Cancer: Pooled Analysis in the International Head and Neck Cancer Epidemiology Consortium. Cancer Epidemiol Biomarkers Prev. 2010 Jun 22. View Abstract
2. National Cancer Institute (NC). . www.cancer.gov
3. Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com