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Oxford study on hot beverage cancer risk

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2026-09-14 19:05 UTC → 2026-10-12 03:45 UTC · added ~~removed~~

Researchers at the University of Oxford have published findings from a large-scale study linking the consumption of very hot tea and coffee to an increased risk of esophageal squamous cell carcinoma. By analyzing data from nearly one million adults via the UK Biobank and the Million Women Study over 11 to 14 years, the research indicated that individuals consuming ‘very hot’ beverages face approximately three times the risk of developing this specific cancer compared to those drinking warm beverages. The study suggests the risk is driven by thermal damage to the esophageal lining rather than the chemical composition of the drinks. No significant link was found regarding adenocarcinoma. While the findings highlight a correlation between high temperatures and increased risk, researchers noted the study is observational and relies on self-reported temperature preferences. Medical experts emphasized that while the relative risk is significant, absolute risk remains low, and factors such as smoking, alcohol consumption, and obesity remain more dominant risk factors. Newer data from the British study, which tracked 2,348 cases of esophageal cancer among nearly 980,000 adults, further specifies that frequency of consumption is a contributing factor. Consuming at least six hot beverages per day is associated with a 71% higher risk. Researchers suggest that approximately 14% of new esophageal cancer cases in the United Kingdom could potentially be avoided by consuming beverages at lower temperatures.

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