Effect of Coffee and Tea Consumption on Head and Neck Cancer Risk

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 s…

Reviewing Author

Hyunseok Kang, MD, MPH, FACP

Disclosures

Consultant/Advisory BoardPIN Therapeutics; Bayer; Remix Therapeutics; MitoImmune; LG Chem; Coherus; Hanmi Pharma

RoyaltiesBMJ Publishing

Grant/Research SupportNRG Oncology

Editorial BoardsHead and Neck; Cancer Medicine; Korean Journal of Head and Neck Oncology