Very Hot Drinks May Increase Risk of Oesophageal Cancer, Oxford Study Finds
A large UK study has found a possible link between regularly consuming very hot tea or coffee and an increased risk of developing oesophageal squamous cell carcinoma (SCC).
Researchers from Oxford Population Health analysed health data from around 980,000 people who participated in the UK Biobank and Million Women Study. Participants reported whether they usually drank hot beverages very hot, hot, or warm, while their health was monitored for approximately 10 years.
Higher Risk Among People Drinking Very Hot Beverages
The study found that people who regularly consumed beverages at very high temperatures had a significantly higher risk of oesophageal squamous cell carcinoma compared with those who drank their beverages at lower temperatures.
According to the findings, participants who preferred very hot drinks had around three times the risk compared with those who drank hot beverages and roughly twice the risk compared with people who preferred warm drinks.
The researchers also found that people consuming six or more very hot drinks per day had a 71% higher risk of developing oesophageal SCC.
However, the association was not observed for oesophageal adenocarcinoma, another major type of oesophageal cancer that is more commonly seen in countries such as the United States.
Why Temperature May Matter
The International Agency for Research on Cancer (IARC) classifies beverages consumed at temperatures above 65°C as “probably carcinogenic.” The concern is related to repeated exposure of the oesophagus to very hot liquids, which may cause irritation or injury over time.
Scientists, however, stressed that the findings do not mean drinking hot tea or coffee directly causes cancer in every person.
Overall Risk Remains Relatively Low
Despite the increased relative risk identified in the study, the overall likelihood of developing oesophageal squamous cell carcinoma remains relatively low.
The estimated lifetime risk of oesophageal cancer in the UK is around 1%, meaning the absolute increase in risk for an individual remains comparatively small.
Researchers also noted an important limitation of the study: beverage temperature was based on participants’ own descriptions rather than measurements taken by researchers. Further research is therefore needed to determine more precise temperature levels associated with increased risk.
Experts Recommend Letting Drinks Cool
The findings suggest that allowing tea, coffee and other hot beverages to cool for a short period before drinking them could be a simple precaution.
Rather than avoiding tea or coffee altogether, people may reduce potential exposure by waiting until very hot drinks reach a more comfortable temperature before consuming them.
