Hot Drinks May Triple Esophageal Cancer Risk, Study Finds

A University of Oxford study of almost one million adults found that consuming tea or coffee at very high temperatures could increase the risk of esophageal squamous cell carcinoma by up to three times. The research, published in a peer‑reviewed journal, highlights the importance of beverage temperature as a potential modifiable risk factor for this aggressive cancer.

Study Design and Population

The analysis drew on data from the UK Biobank, a large prospective cohort that followed participants from 2006 to 2019. Researchers examined self‑reported beverage habits, specifically the temperature at which participants drank tea and coffee, and tracked new cases of esophageal squamous cell carcinoma (ESCC) over the follow‑up period.

Key Findings

Individuals who regularly drank tea or coffee at temperatures above 65 °C (149 °F) had a 3.1‑fold higher risk of developing ESCC compared with those who consumed beverages at lower temperatures. The association remained significant after adjusting for age, sex, smoking status, alcohol consumption, body mass index, and other lifestyle factors.

Why Temperature Matters

ESCC is strongly linked to chronic irritation of the esophageal lining. Consuming very hot liquids can cause repeated thermal injury, potentially leading to cellular changes that predispose to cancer. The study’s findings align with earlier experimental evidence that high temperatures can damage esophageal mucosa.

Implications for Public Health

While the absolute risk increase is modest, the large population size means that many individuals could be affected. Public health guidelines may need to consider recommending that tea and coffee be allowed to cool before consumption, especially in regions where hot beverage consumption is culturally ingrained.

Limitations and Future Research

The study relied on self‑reported beverage temperatures, which may introduce recall bias. Additionally, the research focused on a single type of esophageal cancer; further studies are needed to assess whether similar temperature effects apply to other cancers or health outcomes.

What You Can Do

To reduce potential risk, let hot drinks cool to below 65 °C before drinking. Using a thermometer or simply waiting a few minutes can make a difference. If you enjoy tea or coffee, consider using a mug with a heat‑retaining design to keep the temperature lower for longer.

Source: Fox News Health

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