Through the analysis of data from over ten studies, researchers at the University of Utah in the United States have found that drinking coffee or tea is associated with a reduced risk of developing head and neck cancer, including oral and throat cancer. The relevant research results were published online on the Wiley platform of the American Cancer Society peer-reviewed journal Cancer. Head and neck cancer is the seventh most common cancer worldwide. Popular beverages such as tea and coffee contain powerful anti-cancer and anti-inflammatory substances, which may alleviate some of the effects of carcinogens. However, the results obtained from previous studies were inconsistent. Researchers analyzed data from 14 studies conducted by different scientists from the International Head and Neck Cancer Epidemiology Collaboration. After summarizing information from 9548 patients with head and neck cancer and 15783 controls without cancer, they found that compared to those who did not drink coffee, those who drank more than 4 cups of caffeinated coffee per day had an overall 17% lower risk of developing head and neck cancer. Specifically, the risk of developing oral cancer decreased by 30%, and the risk of developing throat cancer decreased by 22%; Drinking 3-4 cups of caffeinated coffee per day is associated with a 41% lower risk of pharyngeal cancer. Even drinking decaffeinated coffee can bring some benefits, reducing the risk of oral cancer by 25%. The study also found that drinking one cup or less of tea per day can reduce the risk of head and neck cancer by 9% and the risk of throat cancer by 27%. Researchers emphasize that the drinking habits of coffee and tea are quite complex, and more data is needed to further study the related effects. (New Society)