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[HEALTH] · United Kingdom · 48 sources

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Oxford University study links very hot drinks to tripled oesophageal cancer risk

A large-scale study conducted by researchers at the University of Oxford has linked the consumption of very hot beverages, such as tea and coffee, to a significantly increased risk of oesophageal squamous cell carcinoma (SCC). The research, published in the International Journal of Cancer, analyzed data from approximately 980,000 middle-aged adults in the United Kingdom through the Million Women Study and the UK Biobank over a period of roughly 14 years.

Findings indicate that individuals who prefer their drinks ‘very hot’ face a risk of developing SCC that is approximately three times higher than those who prefer warm beverages. The study also noted that consuming six or more hot drinks per day was associated with a 71% increase in risk compared to those consuming fewer than six, even after adjusting for temperature.

Researchers suggest that repeated thermal injury to the oesophageal lining may cause inflammation and cellular damage, potentially contributing to cancer development. While the study did not measure exact temperatures, the International Agency for Research on Cancer (IARC) previously classified beverages consumed above 65°C as ‘probably carcinogenic to humans’. Experts recommend allowing drinks to cool to a comfortable temperature before consumption to mitigate this risk. The study noted that the association was specific to squamous cell carcinoma and did not show a significant link to oesophageal adenocarcinoma.

Entities

Cancer Research UK · International Agency for Research on Cancer · International Journal of Cancer · Keren Papier · UK Biobank · United Kingdom · University of Oxford

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