A large-scale UK study has found an association between consuming very hot drinks and increased risk of oesophageal cancer, according to research conducted by Oxford University and published in the International Journal of Cancer.
The study examined data from 977,282 middle-aged men and women and found that people who regularly drank beverages at very hot temperatures had around three times higher risk of developing oesophageal cancer compared to those who drank warm tea or coffee. The research defined any drink at 65 degrees Celsius or above as “very hot” and potentially posing a risk. Additionally, consuming six or more hot drinks per day was associated with elevated risk levels. Researchers theorize that steaming hot liquid damages the cell lining of the food pipe as it travels toward the stomach.
The study suggested that waiting a few minutes before drinking to allow beverages to cool could reduce risk. Tea made immediately after a kettle boils reaches approximately 100 degrees Celsius, dropping to around 90-95 degrees Celsius once poured into a cup. Cancer Research UK noted the difficulty in specifying an exact cooling time but recommended waiting until a drink is comfortable to consume. A separate study of young adults found most participants considered black coffee too hot at temperatures of 70 degrees Celsius or above.
Despite the increased risk association, researchers emphasized that the overall chances of developing oesophageal cancer remain low. Squamous cell oesophageal cancer affects a few thousand people annually, with approximately 1% of the UK population facing lifetime risk of this cancer type. The research suggested that avoiding very hot beverages could potentially prevent around one or two in every ten cases of oesophageal cancer. However, other significant risk factors exist, with smoking and alcohol consumption posing greater threats to oesophageal health than beverage temperature alone.
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