Hot beverage consumption linked to increased esophageal cancer risk

A large-scale study involving nearly one million adults has identified a link between consuming very hot beverages and an increased risk of esophageal cancer. Published in the ‘International Journal of Cancer’, the research analyzed data from the Million Women Study and the UK Biobank to track health outcomes over approximately 11 to 14 years.

Researchers found that individuals who prefer their tea or coffee ‘very hot’—defined as temperatures of at least 65 degrees Celsius—face approximately three times the risk of developing squamous cell carcinoma (SCC), a common form of esophageal cancer. The study also noted that consuming six or more very hot beverages daily may further elevate this risk.

Experts suggest that the high temperatures may repeatedly damage the esophageal mucosa, potentially triggering chronic inflammation. While the study highlights a significant correlation with SCC, it noted different risk profiles for adenocarcinoma. Health professionals recommend allowing beverages to cool for several minutes before consumption to mitigate these risks.