Oxford University study links hot beverages to esophageal cancer risk

A large-scale study conducted by the University of Oxford has found a direct link between consuming very hot beverages and a significantly increased risk of esophageal squamous cell carcinoma. The research, published in the International Journal of Cancer, analyzed medical data from nearly one million volunteers over a 14-year period.

Findings indicate that individuals who regularly consume tea or coffee at temperatures of 65 degrees Celsius or higher face a three times greater risk of developing this specific type of cancer compared to those who drink warm beverages. Additionally, consuming six or more very hot drinks per day was associated with a 71% increase in vulnerability.

Researchers suggest that repeated thermal injury to the cells lining the digestive tract is the primary cause. While adding milk may slightly lower the temperature, experts recommend waiting several minutes after brewing to allow drinks to reach a comfortable temperature. The study noted that these findings do not appear to apply to adenocarcinoma, another major form of esophageal cancer.