Research from the University of Oxford has identified a significant association between consuming very hot beverages and the risk of developing oesophageal squamous cell carcinoma (SCC). The study, published in the International Journal of Cancer, analyzed data from nearly 980,000 participants in the UK over a period of 14 years, making it the largest investigation of this relationship to date.
The findings indicate that drinking beverages at a “very hot” temperature rather than “warm” was associated with a threefold increase in SCC risk. Additionally, consuming six or more very hot drinks daily versus fewer than six showed a 71% increase in SCC risk when controlling for temperature. However, the research found no similar connection between hot drink consumption and adenocarcinoma (AC), the other major form of oesophageal cancer. Participants were asked about their preferred drinking temperatures, with options including “very hot,” “hot,” “warm,” or no hot drinks.
The study’s conclusions align with previous research conducted in Asia, Africa, South America, and the Middle East, which documented increased oesophageal cancer risk from beverages consumed at or above 70C. The International Agency for Research on Cancer previously classified hot drinks as “probably carcinogenic to humans.” Researchers suggest that heat damage to oesophageal cells may explain the increased cancer risk, a mechanism distinct from other established risk factors such as alcohol and smoking.
The research team noted that approximately one in seven cases of SCC in the UK could potentially be prevented if individuals who drink very hot beverages instead consumed them at temperatures described as “hot.” Cancer Research UK, which funded the study, recommends allowing drinks to cool to comfortable temperatures rather than consuming them while very hot. However, the organization does not advocate for commercial establishments to lower serving temperatures. Some experts cautioned that self-reported temperature assessments may introduce limitations, as individual tolerance for heat varies and could reflect underlying biological factors rather than causality alone.
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