Dietary links to esophageal cancer risk

Health organizations and researchers have identified links between specific dietary habits and increased cancer risks, particularly regarding esophageal cancer.

The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) has classified drinking beverages at temperatures above 65°C as “probably carcinogenic to humans” (Group 2A). This classification is based on the potential for thermal injury to the mouth and esophagus, where repeated damage and healing may cause abnormal cellular changes.

A large-scale study from the University of Oxford, published in the International Journal of Cancer, further detailed these risks. Analyzing data from nearly one million volunteers over 14 years, researchers found that individuals regularly consuming tea or coffee at 65°C or higher face a three times greater risk of developing esophageal squamous cell carcinoma compared to those drinking warm beverages. The study noted that consuming six or more very hot drinks daily was associated with a 71% increase in vulnerability. These findings specifically relate to squamous cell carcinoma and do not appear to apply to adenocarcinoma.