Drinking coffee and tea may lower the risk of developing head and neck cancers, including the mouth and throat, a new analysis of data from over a dozen global studies suggests.

The findings, published in the peer-reviewed journal CANCER by Wiley, offer new insights into how these popular beverages might play a role in cancer prevention.

Head and neck cancer ranks as the seventh most common cancer worldwide, with rising cases particularly in low- and middle-income countries. The researchers said that while previous studies have explored the relationship between coffee or tea consumption and cancer risk, results have often been inconsistent.

To address these gaps, researchers analysed data from 14 studies conducted by the International Head and Neck Cancer Epidemiology Consortium. The analysis included information from 9,548 cancer patients and 15,783 individuals without cancer.

Participants provided details about their daily, weekly, and yearly intake of caffeinated coffee, decaffeinated coffee, and tea.

The findings revealed that individuals who drank more than four cups of caffeinated coffee daily had a 17% lower overall risk of head and neck cancer.

Specifically, they had a 30% lower risk of oral cavity cancer and a 22% lower risk of throat cancer.

Interestingly, drinking 3-4 cups of caffeinated coffee daily was linked to a 41% lower risk of hypopharyngeal cancer, a type of cancer that occurs at the bottom of the throat.

Even decaffeinated coffee showed benefits, with drinkers experiencing a 25% lower risk of oral cavity cancer.

Tea consumption also showed promising results, particularly for hypopharyngeal cancer. Drinking up to one cup of tea daily was linked to a 9% lower risk of head and neck cancer and a 27% lower risk of hypopharyngeal cancer.

However, drinking more than one cup of tea daily was associated with a 38% higher risk of laryngeal cancer, highlighting the complexity of these findings.

"While there has been prior research on coffee and tea consumption and reduced cancer risk, this study highlighted their varying effects on different types of head and neck cancer," said senior author Yuan-Chin Amy Lee, PhD, from the Huntsman Cancer Institute and the University of Utah School of Medicine.

"The results also show that even decaffeinated coffee offers some protection," she added.

The study highlighted the need for further research to better understand how coffee and tea influence cancer risks across different subtypes.

Until then, your morning cup of coffee or tea might offer more than just a boost of energy - it could play a role in keeping you healthier in the long run.