[REVISION HISTORY]

Hot beverage consumption and esophageal cancer risk

Updated 2 times since CLSTR started tracking revisions of this situation.

What changed

2026-09-09 19:45 UTC → 2026-09-10 11:19 UTC · added ~~removed~~

Medical research and health experts have identified a significant link between the consumption of very hot beverages and an increased risk of esophageal cancer. The International Agency for Research on Cancer has classified very hot liquids as a probable carcinogen, noting that temperatures exceeding 65°C can cause repeated thermal damage and repair to the esophageal lining, potentially leading to genetic errors. A large-scale study led by the University of Oxford, published in the International Journal of Cancer, analyzed data from nearly 980,000 participants in the United Kingdom over a period of up to 14 years. ~~The~~ Utilizing datasets from the UK Biobank and the Million Women Study, the research found that consuming very hot tea or coffee can triple the risk of developing esophageal squamous cell carcinoma (SCC) compared to those who consume beverages at a ‘warm’ temperature. Those who preferred ‘hot’ drinks faced nearly double the risk. The study noted that frequency is a factor, with individuals consuming six or more very hot drinks daily facing a 71% higher risk of SCC. Researchers suggest the risk is driven by thermal damage to the cells lining the esophagus rather than the tea or coffee themselves. While the link was established for SCC, no similar association was found for adenocarcinoma (AC). Health ~~professionals~~ professionals, including those from Cancer Research UK, recommend allowing beverages to cool to a comfortable temperature before consumption to mitigate these risks.

Versions

Only revisions since CLSTR began indexing content versions appear here. Select a version to see what changed compared to the one before it.