Coffee and tea intake and survival of cancer patients: a systematic review and meta-analysis

Coffee and tea intake has been suggested to favourably affect survival of cancer patients, but studies published so far produced conflicting results. This systematic review and meta-analysis aimed to summarize the existing evidence on the association between coffee and tea consumption and cancer survival across different types of cancers.

We included 26 prospective studies (1993-2023) involving over 40,000 cancer patients from North America, Europe, and Asia. Summary hazard ratios (SHR) comparing high versus low consumption levels were calculated using random effects meta-analysis models for recurrence/progression/death.

Overall, a protective effect of coffee and tea consumption on cancer survival was suggested. High coffee and/or tea intake was associated with a 24% reduction in the cancer progression risk (SHR = 0.76, 95% CI 0.67-0.87, I² = 57%). Subgroup analysis indicated a stronger protective effect for tea consumption (SHR = 0.64, 95% CI 0.44-0.92, I² = 45%) compared to coffee. The strongest evidence emerged for colorectal cancer (SHR = 0.75, 95% CI 0.68-0.83, I² = 12%); for breast cancer, only tea consumption showed a significant reduction in risk. Dose-response meta-analysis revealed that each additional cup of coffee/tea significantly reduced the risk of colorectal and breast cancer progression (SHR = 0.93, 95% CI: 0.91-0.95, I² = 0% and SHR = 0.89, 95% CI: 0.81-0.99, I² = 57%, respectively). No significant effects were observed for prostate cancer, while data on other sites were too limited.

This meta-analysis suggests a protective role for coffee and tea in cancer survival, particularly for colorectal cancer. However, further research is needed to better understand their effects on other cancer types.