Drinking very hot drinks could triple risk of oesophageal cancer, study finds
Research finds temperature and amount of hot drinks consumed heightens possibility of developing disease Drinking very hot tea and coffee triples the risk of developing cancer of the gullet, the world’s largest study of the link between them has found. The findings show that people should let very hot cups of tea and coffee cool down until they are comfortable to drink, in order to reduce their…
A groundbreaking study published in the International Journal of Cancer reveals that consuming very hot beverages, such as tea and coffee, may triple the risk of oesophageal cancer. The research, led by Dr Keren Papier from the University of Oxford, analyzed the consumption habits of nearly 980,000 UK adults over a period of 14 years.
The findings indicate that individuals who frequently drink very hot beverages, defined as above 60 degrees Celsius, have a 71% increased risk of developing oesophageal squamous cell carcinoma (SCC), while the risk of adenocarcinoma (AC) remains unchanged. The study highlights that the temperature of the drink and the number of very hot drinks consumed play a significant role in the development of SCC.
Researchers emphasize the importance of letting hot drinks cool down to a more comfortable temperature before consumption to reduce the risk. Although the study emphasizes the need for further investigation, health authorities could potentially use these findings to encourage the public to consume cooler drinks and fewer very hot drinks.
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