Coffee and tea consumption linked with lower risk of head and neck cancer

While there has been prior research on coffee and tea consumption and reduced risk of cancer, this study highlighted their varying effects with different sub-sites of head and neck cancer, including the observation that even decaffeinated coffee had some positive impact. Coffee and tea habits are fairly complex, and these findings support the need for more data and further studies around the impact that coffee and tea can have on reducing cancer risk."

Yuan-Chin Amy Lee, PhD, senior author of Huntsman Cancer Institute and the University of Utah School of Medicine

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