University of Oxford study links hot tea and coffee to oesophageal cancer risk

A large-scale study from the University of Oxford has linked the consumption of very hot tea and coffee to an increased risk of oesophageal cancer. Researchers analyzed data from approximately 980,000 adults in the UK over a ten-year period, focusing on the temperature at which beverages are consumed.

The findings indicate that individuals who prefer their drinks ‘extra hot’—subjectively described by participants—face a risk of developing squamous cell carcinoma of the oesophagus that is roughly three times higher than those who prefer warmer beverages. Those who describe their drinks as simply ‘hot’ face approximately double the risk. Additionally, consuming six or more such beverages daily was associated with a higher risk level.

While the study identifies a strong correlation, researchers emphasize it is an observational study and does not prove that heat directly causes cancer. The risk is specifically linked to squamous cell carcinoma rather than adenocarcinoma. The International Agency for Research on Cancer previously classified beverages at temperatures above 65°C as ‘probably carcinogenic to humans.’ Experts suggest that allowing drinks to cool slightly before consumption may serve as a simple preventative measure.