Oxford University study links hot beverage consumption to esophageal cancer risk

A large-scale study published in the International Journal of Cancer suggests that the temperature of beverages at the time of consumption may significantly influence the risk of developing certain types of esophageal cancer.

Researchers from the University of Oxford analyzed data from nearly one million participants in the United Kingdom over a period of 11 to 14 years. The findings indicate that individuals who prefer their drinks “hot” face a 3.17 times higher relative risk of developing squamous cell carcinoma of the esophagus compared to those who prefer their drinks warm but not hot. Even those who described their beverages as merely “warm” showed a 69% higher relative risk.

The correlation specifically pertains to squamous cell carcinoma, which develops from cells lining the esophagus, rather than adenocarcinoma. While the study is observational and cannot definitively prove that high temperatures directly cause cancer, researchers suggest that repeated thermal injury to the esophagus may be the most likely explanation.