Dietary habits linked to increased cancer risks

Certain dietary habits, though seemingly harmless, may increase the risk of cancer. One significant concern is consuming food and beverages at extremely high temperatures.

According to the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO), drinking beverages at temperatures above 65°C is classified as “probably carcinogenic to humans” (Group 2A). This risk is most strongly linked to esophageal cancer. Frequent consumption of very hot liquids can cause thermal injury to the lining of the mouth and esophagus; repeated damage and subsequent healing may lead to abnormal cellular changes.

Another risk involves consuming moldy food. It is noted that simply cutting off the visible moldy portion of food is insufficient for safety.