New UK study links hot drink consumption to one type of oesophageal cancer

A new study led by Oxford University suggests that people who typically consume their hot beverages at very high temperatures may have a higher risk of developing oesophageal squamous cell carcinoma (SCC). This research, funded by Cancer Research UK, examined data from nearly one million UK adults and found that individuals who preferred their drinks "hot" were nearly twice as likely to develop oesophageal SCC, while those who drank them "very hot" had three times the risk compared to those who drank their beverages "warm."

This is the first large-scale investigation into this matter among UK populations, where tea and coffee are commonly consumed daily. Although the study did not directly link tea and coffee consumption to increased oesophageal SCC risk, it aligns with previous international findings that drinking very hot beverages may be linked to certain types of oesophageal cancers.

The International Agency for Research on Cancer (IARC) classifies consuming beverages above 65°C as "probably carcinogenic." However, the actual temperatures of hot drinks in the UK are likely lower than this threshold. Experts emphasize that while the risk increase might be modest, it is still crucial to reduce overall oesophageal cancer risk by avoiding smoking and limiting alcohol intake.