Monday, December 23, 2024

 

Can drinking coffee or tea help prevent head and neck cancer?



Pooled analysis of numerous studies suggests a potentially protective effect.



Wiley





In a recent analysis of data from more than a dozen studies, coffee and tea consumption was linked with lower risks of developing head and neck cancer, including cancers of the mouth and throat. The findings are published by Wiley online in CANCER, a peer-reviewed journal of the American Cancer Society.

Head and neck cancer is the seventh most common cancer worldwide, and rates are rising in low- and middle-income countries. Many studies have assessed whether drinking coffee or tea is associated with head and neck cancer, with inconsistent results.

To provide additional insight, investigators examined data from 14 studies by different scientists associated with the International Head and Neck Cancer Epidemiology consortium, a collaboration of research groups around the globe. Study participants completed questionnaires about their prior consumption of caffeinated coffee, decaffeinated coffee, and tea in cups per day/week/month/year.

When investigators pooled information on 9,548 patients with head and neck cancer and 15,783 controls without cancer, they found that compared with non-coffee-drinkers, individuals who drank more than 4 cups of caffeinated coffee daily had 17% lower odds of having head and neck cancer overall, 30% lower odds of having cancer of the oral cavity, and 22% lower odds of having throat cancer. Drinking 3–4 cups of caffeinated coffee was linked with a 41% lower risk of having hypopharyngeal cancer (a type of cancer at the bottom of the throat).

Drinking decaffeinated coffee was associated with 25% lower odds of oral cavity cancer. Drinking tea was linked with 29% lower odds of hypopharyngeal cancer. Also, drinking 1 cup or less of tea daily was linked with a 9% lower risk of head and neck cancer overall and a 27% lower risk of hypopharyngeal cancer, but drinking more than 1 cup was associated with 38% higher odds of laryngeal 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,” said senior author Yuan-Chin Amy Lee, PhD, of Huntsman Cancer Institute and the University of Utah School of Medicine. “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.”

 

Additional information
NOTE: The information contained in this release is protected by copyright. Please include journal attribution in all coverage. A free abstract of this article will be available via the CANCER Newsroom upon online publication. For more information or to obtain a PDF of any study, please contact: Sara Henning-Stout, newsroom@wiley.com

Full Citation:
“Coffee and Tea Consumption and the Risk of Head and Neck Cancer: An Updated Pooled Analysis in the International Head and Neck Cancer Epidemiology Consortium.” Timothy Nguyen, Alzina Koric, Chun-Pin Chang, Christine Barul, Loredana Radoi, Diego Serraino, Mark P. Purdue, Karl T. Kelsey, Michael D. McClean, Eva Negri, Valeria Edefonti, Kirsten Moysich Zuo-Feng Zhang, Hal Morgenstern, Fabio Levi, Thomas L. Vaughan, Carlo La Vecchia, Werner Garavello, Richard B. Hayes, Simone Benhamou, Stimson P. Schantz, Guo-Pei Yu, Hermann Brenner, Shu-Chun Chuang, Paolo Boffetta, Mia Hashibe, and Yuan-Chin Amy Lee. CANCER; Published Online: December 23, 2024 (DOI: 10.1002/cncr.35620).
URL Upon Publication: http://doi.wiley.com/10.1002/cncr.35620

Author Contact: Heather Simonsen, of the public affairs office at the Huntsman Cancer Institute, at heather.simonsen@hci.utah.edu

About the Journal     
CANCER is a peer-reviewed publication of the American Cancer Society integrating scientific information from worldwide sources for all oncologic specialties. The objective of CANCER is to provide an interdisciplinary forum for the exchange of information among oncologic disciplines concerned with the etiology, course, and treatment of human cancer. CANCER is published on behalf of the American Cancer Society by Wiley and can be accessed online. Follow CANCER on X @JournalCancer and Instagram @ACSJournalCancer, and stay up to date with the American Cancer Society Journals on LinkedIn.

About Wiley      
Wiley is one of the world’s largest publishers and a trusted leader in research and learning. Our industry-leading content, services, platforms, and knowledge networks are tailored to meet the evolving needs of our customers and partners, including researchers, students, instructors, professionals, institutions, and corporations. We empower knowledge-seekers to transform today’s biggest obstacles into tomorrow’s brightest opportunities. For more than two centuries, Wiley has been delivering on its timeless mission to unlock human potential. Visit us at Wiley.com. Follow us on Facebook, X, LinkedIn and Instagram.

Journal

Cancer

DOI

10.1002/cncr.35620 

Article Title

Coffee and Tea Consumption and the Risk of Head and Neck Cancer: An Updated Pooled Analysis in the International Head and Neck Cancer Epidemiology Consortium

Article Publication Date

23-Dec-2024


Drinking coffee may help prevent mental decline in people with atrial fibrillation


Having up to or more than five cups of coffee daily may help cognitive function in people with the irregular heart rhythm, finds a new study in the Journal of the American Heart Association


News Release 

American Heart Association

Research Highlights:

  • A study of more than 2,400 people with atrial fibrillation, who had an average age of 73, found that drinking more than five cups of caffeinated coffee daily was associated with better performance on an array of cognitive tests than drinking less than one cup or avoiding coffee altogether.
  • Based on screening tests for cognitive impairment, heavier coffee drinkers were estimated to be 6.7 years younger in cognitive age than those who drank little or no coffee.
  • People with atrial fibrillation are at increased risk for mental decline. This study indicates that current coffee drinkers with atrial fibrillation should not be discouraged from drinking coffee and might benefit from it.

DALLAS, Dec. 19, 2024 — Drinking multiple cups of coffee a day may help prevent cognitive decline in people with atrial fibrillation (AFib or AF), according to new research published on Dec. 14, 2024 in the Journal of the American Heart Association, an open-access, peer-reviewed journal of the American Heart Association.

“Many myths are around, but our study found no reason to discourage or forbid a patient with AFib from drinking coffee. Instead, say, ‘Enjoy, it may even be good for you!’” said Jürg H. Beer, M.D., senior author of the study and professor of medicine and hematology at the University of Zürich in Switzerland.

Atrial fibrillation is the most common heart rhythm disorder in adults, affecting more than 5 million people in the U.S., according to the American Heart Association. The 2023 ACC/AHA/ACCP/HRS Guideline for the Diagnosis and Management of Atrial Fibrillation noted that abstaining from caffeine to prevent heart rhythm disturbances is of no benefit to people with AFib. The guideline also notes that abstaining from coffee could reduce symptoms in patients who report that caffeine triggers or worsens their AFib symptoms, which can include rapid heartbeat, dizziness, fatigue and more.

“It is known that regular coffee consumption benefits cognitive performance among healthy people. The most frequent cardiac arrhythmia, atrial fibrillation, is known to independently increase the risk of dementia,” said Massimo Barbagallo, M.D., lead author of the study and a resident in the neuro intensive care unit at the University Hospital Zürich. “Thus, the question is whether coffee might offset the increased risk of cognitive impairment in people with AFib.”

According to the U.S. federal dietary guidelines, three to five 8-ounce cups of coffee per day can be part of a healthy diet, but that only refers to plain black coffee. The American Heart Association warns that popular coffee-based drinks such as lattes and macchiatos are often high in calories, added sugar and fat. 

The Swiss Atrial Fibrillation Cohort Study (Swiss-AF) follows more than 2,400 people in Switzerland diagnosed with atrial fibrillation. Patients were enrolled between 2014 and 2017, completed several cognitive tests, and reported how many cups of caffeinated coffee they drank during the last 12 months—regardless of added sweeteners, creams or flavors. Cup size was not standardized.

In this study, researchers analyzed those cognitive assessments and examined whether drinking coffee might avoid the cognitive decline that is a known hazard of AFib. Because Alzheimer’s disease and AFib are associated with systemic inflammation, researchers also analyzed markers of inflammation.

The study found:

  • Overall, higher cognitive test scores were associated with higher coffee consumption.
  • Specifically, scores for processing speed, visuomotor coordination and attention improved significantly by 11% among coffee consumers compared to non-consumers.
  • Cognitive age was calculated to be 6.7 years younger among those who drank the most coffee compared to those who drank the least.
  • Inflammatory markers were more than 20% lower in participants drinking five cups daily than in participants drinking less than one cup daily.
  • Researchers did not find any interaction between age, sex and coffee consumption.

“There was a very clear and consistent “dose-response” association between drinking more coffee and doing better on several different sophisticated cognitive tests,” Beer said. “Inflammatory markers decreased with higher coffee consumption, an association that remained after considering variables such as age, sex, body mass index, smoking status, physical activity and a history of stroke.”

Researchers noted that previous studies suggest that the protective effects of regular coffee consumption against cognitive decline in the elderly may be attributed to caffeine and other active ingredients including magnesium and vitamin B3 (Niacin); or, that it may be due to coffee’s role in reducing chemicals that cause inflammation.

José A. Joglar, M.D., FAHA, chair of the 2023 joint guideline on the management of atrial fibrillation, cautioned that this observational study cannot conclude that coffee actually prevents long-term cognitive decline.

“Other studies have shown coffee has cognitive-enhancing functions across the board. This, however, is not specific to the AFib population. We cannot conclude that coffee prevents long-term cognitive decline,” said Joglar, professor of Internal Medicine at UT Southwestern Medical Center in Dallas. “Coffee does not seem to worsen AFib so there is no need to stop drinking it. However, we cannot say starting to drink coffee would prevent AFib or prevent long-term cognitive decline.”

The study's limitations include the fact that researchers measured participants’ cognitive ability and coffee consumption at the same point in time. This means that the study could not evaluate differences in cognitive decline with age, and that the reported current coffee drinking may not reflect changes in consumption over the previous years. As a cross-sectional study taking place at one point, it cannot establish a cause-and-effect relationship between drinking coffee and cognitive performance. Additionally, the study may not be generalizable to other populations as it included a mostly white population in Switzerland, where people tend to drink espressos.

“To detect a relevant cognitive decline, a follow-up of at least 5-10 years is required. However, the nutritive habits including coffee consumption reported by participants reflect exposure over many years and we likely see here the results of this,” Barbagallo said.

Study details, background or design:

  • The study included 2,413 people (average age 73; 27% women) with atrial fibrillation enrolled in Swiss Atrial Fibrillation Cohort Study (Swiss-AF) between 2014 and 2017. Swiss-AF is ongoing at 14 centers across all language regions in Switzerland.
  • Participants had undergone at least eight years of monitoring for stroke, mini-stroke, inflammation blood markers and blood-clotting, brain imaging and repeated cognitive testing. Patients were excluded from the analysis if they had experienced only brief episodes of AFib that had resolved without treatment, or if they were unable to give informed consent.
  • At enrollment, participants reported their caffeinated coffee consumption over the past year, with responses summarized as less than one cup a day, one cup a day, two- to three-cups a day, four- to five-cups a day and more than five cups a day. Size of cup or concentration of caffeine per cup was not quantified. The addition of creams, sugars or flavors was not considered.
  • At enrollment, participants completed various cognitive tests measuring verbal skills, executive functioning, memory, processing speed, visual-motor coordination and attention. These were combined into an overall rating of cognitive ability called the Cognitive Construct (CoCo). Participants also completed a 30-point screening test for cognitive impairment, the Montreal Cognitive Assessment, gauging visuospatial and executive functions, naming objects, memory, attention, language and abstraction abilities.
  • Participants were also evaluated for depression using the Geriatric Depression Scale so researchers could evaluate whether cognitive performance had likely been altered by depression.

Co-authors, disclosures and funding sources are listed in the manuscript.

Studies published in the American Heart Association’s scientific journals are peer-reviewed. The statements and conclusions in each manuscript are solely those of the study authors and do not necessarily reflect the Association’s policy or position. The Association makes no representation or guarantee as to their accuracy or reliability. The Association receives funding primarily from individuals; foundations and corporations (including pharmaceutical, device manufacturers and other companies) also make donations and fund specific Association programs and events. The Association has strict policies to prevent these relationships from influencing the science content. Revenues from pharmaceutical and biotech companies, device manufacturers and health insurance providers and the Association’s overall financial information are available here.

Additional Resources:

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About the American Heart Association

The American Heart Association is a relentless force for a world of longer, healthier lives. Dedicated to ensuring equitable health in all communities, the organization has been a leading source of health information for more than one hundred years. Supported by more than 35 million volunteers globally, we fund groundbreaking research, advocate for the public’s health, and provide critical resources to save and improve lives affected by cardiovascular disease and stroke. By driving breakthroughs and implementing proven solutions in science, policy, and care, we work tirelessly to advance health and transform lives every day. Connect with us on heart.org, Facebook, X or by calling 1-800-AHA-USA1.

Journal

Journal of the American Heart Association

DOI

10.1161/JAHA.124.034365 

Article Title

Coffee Consumption Correlates With Better Cognitive Performance in Patients With a High Incidence for Stroke


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