© Karolina Grabowska
March 2, 2026
PMC Redaktion
Coffee is said to protect against cancer? An analysis of 14 studies shows that regular coffee consumption can reduce the risk of head and neck cancer by up to 30%. Here's what the data reveals.
Those who drink coffee daily not only consume a stimulant but also possibly substances that affect cancer risk. New research shows that regular coffee consumption is associated with a lower risk of certain types of cancer, especially in the head and neck area. What is known—and what is not—can be read here.
A comprehensive meta-analysis published in the journal "Cancer" compiled data from 14 international studies. In total, nearly 9,500 people with head and neck cancer were compared with about 15,700 cancer-free control persons. The result: People who drink more than four cups of coffee daily had about a 17 percent lower risk of head and neck cancer than non-coffee drinkers.
The association was particularly pronounced for tumors of the oral cavity and pharynx, where relative risk reductions of about 20 to 30 percent were observed. However, no clear protective effect was shown for laryngeal cancer in some analyses.
An important observation: The possible protective effect does not seem to depend solely on caffeine. In some studies, decaffeinated coffee also showed an inverse relationship to risk, particularly with liver and partially with oral cancers.
“Maybe it's other components in coffee that trigger this effect,” says study author Yuan-Chin Amy Lee from the Huntsman Cancer Institute. Coffee contains hundreds of bioactive compounds, including chlorogenic acids, polyphenols, and other antioxidants. These substances can dampen inflammatory processes and reduce oxidative stress in cells, both mechanisms associated with cancer development.
Good to know: For people who are sensitive to caffeine, have sleep problems, or avoid caffeine for other reasons, decaffeinated coffee can be a sensible alternative – here too, data suggests potential benefits for certain types of cancer.
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The mentioned analysis focuses on carcinomas in the head and neck area, i.e., tumors of the oral cavity, pharynx, larynx, and adjacent structures. In Germany, several thousand people are diagnosed with these types of cancer annually; the main risk factors remain smoking and high alcohol consumption.
The observed association with coffee consumption therefore by no means replaces giving up tobacco and a moderate approach to alcohol. Coffee can – if at all – only be an additional component of an overall health-conscious lifestyle.
Tea was also considered in the analysis, but with less clear results. One cup of tea per day or less was associated with about a 9 percent lower risk of head and neck cancer, particularly affecting tumors in the lower pharynx (hypopharynx).
An interesting possible risk increase: Those who drank more than one cup of tea daily had about a 38 percent higher risk of laryngeal cancer in the evaluation. Researchers discuss that frequent and very hot tea consumption could promote mucosal irritation and reflux – both known risk factors for laryngeal cancer. However, these are observations that require further confirmation and not a proven cause-and-effect relationship.
Whether green, black, or herbal tea have different effects cannot be reliably derived from the data evaluated so far, as this differentiation was not made in all studies.
The evaluations are mainly based on questionnaires about coffee and tea consumption. Such self-reports are prone to memory errors and inaccurate quantity information. Additionally, confounding variables can influence the results – such as smoking behavior, alcohol consumption, diet, or socioeconomic factors.
Many wonder whether the method of preparation plays a role in potential protection. In the evaluated studies, however, coffee consumption was generally recorded without specific distinctions between filter coffee, espresso, capsule coffee, or instant. The observed effects thus reflect the "typical" coffee consumption in everyday life.
Nevertheless, there are differences in the ingredients: Filter coffee contains fewer oil-based diterpenes due to the paper filter, while espresso and coffee from fully automatic machines have higher concentrations of these compounds. Diterpenes can increase cholesterol but also show anti-inflammatory effects. Polyphenols and chlorogenic acids, which are abundant in almost all common preparation methods, are primarily responsible for the cancer-related effects.
A detail for coffee fans: Light to medium roasted coffee tends to contain more heat-sensitive antioxidants than very dark roasts because some of these compounds are broken down during strong roasting.
The evidence for a possible protective effect of coffee is not limited to head and neck cancer. Several studies have also examined other types of cancer.
Liver Cancer
For liver cancer (hepatocellular carcinoma), the evidence is particularly clear: Meta-analyses show that regular coffee consumption is associated with a significantly lower risk.
The International Agency for Research on Cancer (IARC) of the WHO has not classified coffee as 'possibly carcinogenic' since 2016 and sees evidence of a protective effect against liver cancer. Possible explanations include anti-inflammatory effects and a more favorable influence on liver fibrosis and cirrhosis.
Colon Cancer
In the case of colon cancer, several observational studies also indicate about a 10 to 15 percent reduced risk of colon cancer with regular coffee consumption. The effect appears to occur with both caffeinated and decaffeinated coffee, which underscores the importance of non-caffeine plant compounds.
Breast and uterine cancer
For breast cancer, the data is less consistent; some studies report slightly lower risks, especially in postmenopausal women, while others find no clear effect. For uterine cancer (endometrial carcinoma), the relationship is more consistent: several studies describe a reduced risk in women who regularly drink coffee, possibly due to effects on insulin metabolism and estrogen levels.
For all these types of cancer, it should be noted: These are observational data that do not prove causality.
Coffee does not replace screenings or other preventive measures. Nevertheless, the overall picture of research shows an increasingly positive image: the beverage, long considered 'unhealthy,' is more associated with health benefits than drawbacks for most people, at least concerning several types of cancer and liver health.
Current available data suggest that coffee – in moderate to higher amounts – is associated with a lower risk of certain head and neck cancers. This connection seems to be based more on the diverse bioactive compounds rather than just caffeine.
Thus, coffee is not a cure-all, but for most healthy adults, it is also not an independent risk factor – rather a pleasure that can have health benefits when consumed in moderation. Guidelines such as up to four cups a day and a maximum of 400 mg of caffeine daily are considered safe according to the European Food Safety Authority (EFSA).
When it comes to tea, the data suggests potential benefits with low to moderate consumption, while significantly higher consumption has been associated with an increased risk of cancer of the larynx in some analyses—a finding that should be interpreted with caution and verified by further studies.
Recent meta-analyses and large observational studies show an association between regular coffee consumption and a reduced risk of head and neck cancer as well as liver cancer, and some other types. There is no causal proof, but the data is consistent enough to suggest a possible protective effect.
For healthy adults, up to 400 mg of caffeine per day—equivalent to about 3 to 5 cups of coffee depending on strength—is considered safe. In this range, many studies also observe the potentially positive effects.
Decaffeinated coffee also contains many bioactive compounds. For some types of cancer, particularly liver cancer, a reduced risk is also observed with decaf, although it's sometimes slightly weaker than with caffeinated coffee. For people who don't tolerate caffeine well, decaffeinated coffee is therefore a sensible option.
In a large analysis, high tea consumption was associated with an increased risk of laryngeal cancer. One explanation could be that very hot drinks and frequent consumption promote reflux and mucosal irritation in the laryngeal area, which is considered a risk factor for cancer. However, this connection is based on observational data and should not be overinterpreted.
