Steaming hot drinks may damage food pipe and increase oesophageal cancer risk

A vast UK study involving over a million participants reveals that ingesting very hot drinks like tea and coffee may heighten the risk of developing oesophageal cancer. This groundbreaking research, conducted by Oxford University scientists, underscores that consuming beverages at temperatures of 65 degrees Celsius or higher may triple the likelihood of this disease compared to those who prefer their drinks at a safer temperature.

The researchers advise that beverages at or above 65 degrees Celsius are considered "very hot" and pose a potential threat to the oesophagus, the food pipe that carries food from the throat to the stomach. Even milky teas and coffees may still retain dangerous heat levels, despite the addition of dairy products. The findings, published in the International Journal of Cancer, emphasize that waiting for beverages to cool down before consumption could significantly reduce this risk.

While the absolute risk of developing oesophageal cancer remains low, experts estimate that avoiding very hot drinks could prevent one or two out of every ten cases. The study highlights that factors such as smoking and excessive alcohol consumption pose far greater risks than the temperature of the beverage. Public health officials stress that simple adjustments to drinking habits, like allowing hot drinks to cool down slightly before drinking, can help mitigate this risk without requiring significant lifestyle changes.