A new study has linked coffee consumption with a reduced risk of developing oral cancer.
Coffee is a popular source of caffeine. However, it also contains many other components that are believed to have health benefits, such as lowering blood sugar levels. These components include chlorogenic acid, quinides, lignans and trigonelline.
Studies suggest that caffeinated coffee consumption may increase blood pressure and potentially increase the risk of heart disease. However, these results were not found to be true of decaffeinated coffee, and some trials found that chlorogenic acid may actually lower blood pressure. Researchers believe that the differing effects of roasted and raw coffee are due to a compound called hydroxyhydroquinone (HHQ), which is created from the roasting process and may block the beneficial effects of chlorogenic acid on blood pressure.
In a recent study, researchers analyzed data on 968,432 individuals from the Cancer Prevention Study II to evaluate the potential association between coffee consumption and the risk of oral or pharyngeal cancer.
Throughout the 26-year follow-up period, 868 deaths caused by oral or pharyngeal cancer were identified. Through data analyses, the researchers found that individuals who consumed more than four cups of caffeinated coffee daily had a 49 percent reduced risk of oral or pharyngeal cancer when compared to those who drank no coffee. Additionally, the researchers found that with each cup of coffee consumed, risk of oral or pharyngeal cancer risk reduced further. The researchers noted that a link between tea consumption and oral or pharyngeal cancer risk was lacking.
The authors concluded that drinking caffeinated coffee may reduce the risk of oral or pharyngeal cancer; however, this study only suggests a potential association and does not prove a cause-and -effect relationship. Further research is necessary.
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