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[HEALTH] · United Kingdom, Türkiye · 29 sources

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Oxford University study links hot beverages to esophageal cancer risk

A large-scale study led by the University of Oxford has found a significant link between consuming very hot beverages and an increased risk of esophageal squamous cell carcinoma (SCC). The research, published in the International Journal of Cancer, analyzed data from nearly one million adults over a period of approximately 14 years.

Researchers defined “very hot” beverages as those with a temperature of 65 degrees Celsius or higher. The findings indicate that individuals who regularly consume such hot drinks, particularly those consuming six or more per day, face a risk of esophageal cancer approximately three times higher than those who consume beverages at lukewarm temperatures.

Experts suggest that the risk is driven by repeated thermal damage to the esophageal lining. As hot liquids pass toward the stomach, they can cause micro-injuries and inflammation in the mucosal cells. While the overall probability of developing this specific cancer remains low, researchers note that approximately 14 percent of SCC cases could potentially be prevented if individuals switched from very hot to warm beverage consumption. The study noted that this specific risk correlation was not observed for esophageal adenocarcinoma.

Entities

Aaron Sasson · International Journal of Cancer · Keren Papier · Stony Brook Cancer Center · UK Biobank · University of Oxford

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