Those who enjoy drinking tea or coffee immediately after brewing should wait for the beverage to cool down a bit. A large-scale study has revealed a link between high beverage temperatures and the risk of esophageal squamous cell carcinoma.
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The study, published in the International Journal of Cancer, analyzed data from nearly 980,000 UK residents. Participants were monitored for an average of about 14 years.
Individuals who preferred “very hot” drinks faced a risk of esophageal squamous cell carcinoma approximately three times higher than those who drank warm beverages. However, the study identifies an association rather than a proven direct cause of the disease.
The quantity of drinks consumed also played a role. After accounting for temperature, those who consumed six or more hot drinks daily had a 71% higher likelihood of developing this type of cancer.
Researchers did not measure the actual temperature of the drinks; instead, participants rated them as “warm,” “hot,” or “very hot.” No link was found with esophageal adenocarcinoma, another common type of the disease.
Experts advise drinking tea and coffee only after they have cooled to a comfortable temperature. That said, the overall risk of developing the disease remains low, with smoking and excessive alcohol consumption considered more significant risk factors.
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