A recent meta-analysis of multiple studies suggests that drinking coffee and tea, including milk tea, may be associated with a reduced risk of developing certain types of cancer, including head and neck cancers.
Researchers from the University of Utah’s Huntsman Cancer Institute reviewed data from 14 global studies, finding a positive link between caffeinated drinks, such as milk tea, and a lowered risk of cancers affecting the mouth, throat, and other parts of the head and neck.
Head and neck cancers, which include those of the oral cavity and pharynx, rank as the seventh most common cancers globally, with rising rates particularly in low- and middle-income countries.
Despite previous mixed findings, this new study clarifies that both tea and coffee consumption may have protective benefits against these types of cancers.
The study, which involved more than 25,000 participants, found that drinking more than four cups of caffeinated coffee daily resulted in a 17% lower risk of head and neck cancer, with even decaffeinated coffee showing benefits.
Tea, including varieties commonly used in milk tea, was also linked to a lower risk, especially for hypopharyngeal cancer at the bottom of the throat.
“We observed that coffee and tea habits might be more complex than initially thought,” said senior author Yuan-Chin Amy Lee. “Even decaffeinated coffee showed a positive effect, and this adds to the growing body of research supporting the potential cancer-fighting benefits of these drinks.”
The findings provide new insights into how everyday drinks like milk tea could potentially help reduce cancer risks, while encouraging further studies on the subject.
Related topics:
