The consumption of hot beverages, such as tea or coffee, is an everyday ritual for many individuals. Recent research conducted by the University of Oxford has indicated that drinking these beverages at high temperatures could be associated with an increased risk of developing oesophageal cancer, known as food pipe cancer. This study is extensive, involving data from 977,282 middle-aged men and women, making it one of the most significant investigations into the relationship between hot drinks and cancer.

The findings reveal that individuals who consume their tea or coffee at very high temperatures may face a threefold increase in the risk of developing oesophageal cancer compared to those who prefer their drinks warm. Despite this alarming statistic, experts point out that oesophageal cancer is still relatively rare, and therefore, the heightened risk of contracting this illness from drinking hot beverages does not imply that it will inevitably lead to cancer.

Temperature Standards for Hot Beverages

The research categorised drinks of 65 degrees Celsius or higher as very hot. At this temperature, beverages can feel excessively hot upon consumption and may cause repeated irritation or even injury to the food pipe lining. Freshly brewed tea or coffee can reach temperatures exceeding this threshold, with boiling water reaching around 100 degrees Celsius and drinks remaining between 90 to 95 degrees Celsius after pouring. Experts suggest allowing the beverage to cool for a few minutes before drinking. However, the precise waiting time varies based on factors such as quantity, cup type, room temperature, and the addition of milk.

Continued exposure to extremely hot liquids can lead to thermal injury in the cells lining the oesophagus. Over time, this constant irritation and the body’s healing processes might contribute to changes that could heighten cancer risk. Researchers assert that further studies are necessary to explore how factors like temperature, frequency of consumption, and beverage type influence this risk.

Consumption Frequency and Other Risk Factors

The investigation also noted that consuming six or more hot drinks daily correlated with a heightened cancer risk. However, this does not imply that all individuals who drink multiple cups will develop cancer, as other determinants significantly influence personal risk. Smoking and alcohol use are well-recognised risk factors for oesophageal cancer. Adopting a healthy lifestyle, which includes avoiding tobacco, remains vital in mitigating cancer risk.

While adding milk may slightly reduce the temperature of tea or coffee, researchers caution that even milky drinks can still be excessively hot if consumed immediately after preparation. Therefore, it is advisable for individuals to allow their drinks to cool to a comfortable temperature before consumption. This practice is particularly crucial for takeaway beverages, which may be served at significantly higher temperatures than most find tolerable.

Although the indications of oesophageal cancer can mimic conventional digestive issues, potential warning signs include persistent heartburn, indigestion, difficulties in swallowing, chest pain, and unexplained weight loss. Experiencing these symptoms does not necessarily signal cancer; however, unusual or ongoing symptoms should be discussed with a healthcare professional.

The study suggests that something as straightforward as letting tea or coffee cool before drinking could help mitigate irritation to the food pipe. Nonetheless, experts emphasise that the overall risk of oesophageal cancer remains low, and addressing smoking and alcohol consumption should be prioritized as key measures for risk reduction.

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