Hot Drinks Linked to Increased Oesophageal Cancer Risk

A major study published in the International Journal of Cancer indicates that drinking very hot tea or coffee may more than triple the risk of developing oesophageal squamous cell carcinoma (SCC). Conducted by researchers from the University of Oxford, the study analyzed data from approximately 980,000 middle-aged adults enrolled in the UK Biobank and Million Women Study.

Participants reported their hot-drink consumption preferences, including temperature and daily intake. Over an average follow-up of more than 11 years, 2,348 cases of oesophageal cancer were recorded.

The findings revealed that those consuming six or more hot drinks daily had a 71% higher risk of oesophageal SCC compared to those drinking fewer than six. The risk increased with beverage temperature, with those preferring "very hot" drinks having over three times the risk compared to those who preferred warm drinks.

The International Agency for Research on Cancer classifies beverages above 65°C as probably carcinogenic. Researchers advise allowing drinks to cool before consumption to reduce the risk of chronic inflammation in the oesophagus.