July 2, 2012 -- That refreshing glass of iced coffee or iced tea might do more than cool you off in the summer heat. A new study of nearly 113,000 men and women found a link between those who took in the most caffeine and a lower risk of the most common type of skin cancer.
About 1 in 5 Americans will develop skin cancer in their lifetime, and 4 out of 5 of them will be diagnosed with basal cell carcinoma, according to the researchers. The number of new cases is increasing by 4% to 8% each year, suggesting that basal cell carcinoma will soon be as common as all other cancers combined, they write.
The three most common types of skin cancer are basal cell, squamous cell, and melanoma. Basal cell can often be cured, and melanoma is the deadliest.
The researchers followed women from the Nurses' Health Study and men from the Health Professionals Follow-Up Study. Every other year, study participants completed mailed questionnaires with the latest information about their lifestyle, diet, and medical history. And every questionnaire asked participants how frequently they had consumed caffeinated and decaf coffee, tea, cola, and chocolate in the previous two years.
The researchers collected 24 years' worth of information from 72,921 women and 22 years' worth from 39,976 men. Coffee was by far the most common source of caffeine.
After taking into account other factors related to skin cancer risk, such as the number of severe sunburns and natural hair color, the researchers found that women who ate or drank the most caffeine had an 18% lower risk of basal cell skin cancer than women who ate or drank the least. In men, the biggest caffeine consumers had a 13% lower risk of basal cell carcinoma than those who consumed the least.
The researchers did not find an association between caffeine intake and risk of squamous cell skin cancer, although animal studies have suggested such a link. But only 1,953 squamous cell cancers were diagnosed -- compared to 22,786 basal cell cancers -- so there might not have been enough cases to show a relationship to caffeine intake, researcher Jiali Han, PhD, says.