Very hot drinks may damage the food pipe and increase cancer risk

Researchers analysing data from 977,282 middle‑aged men and women have found that drinking beverages at “very hot” temperatures – defined as 65 °C (149 °F) or higher – triples the risk of developing oesophageal cancer compared with consuming warm drinks. The study, the largest of its kind to date, was conducted by Oxford University and published in the International Journal of Cancer. Participants who consumed six or more such hot drinks daily showed the greatest increase in risk, even though the overall probability of developing this rare form of cancer remains low. The researchers note that scalding liquids can damage the lining of the food pipe as they travel to the stomach, creating conditions that may promote malignant transformation.

The findings echo earlier research from South America, where the consumption of a very hot herbal infusion called mate has been linked to oesophageal cancer. Lead researcher Dr Keren Papier highlighted the need for further work to pinpoint the precise temperature thresholds that elevate risk. A separate tasting study of 118 young adults found that most considered drinks “too hot” only at 70 °C (158 °F) or above, while a coffee‑cup manufacturer recommends serving temperatures between 49 °C and 60 °C (120 °F‑140 °F) for safety. Baristas can exceed 82 °C (180 °F) for “extra‑hot” orders, but such practices may contribute to the hazard identified by the Oxford team.

The authors estimate that eliminating very hot beverage consumption could prevent one or two out of every ten oesophageal cancers, a disease that affects only a few thousand people annually in the UK and carries a lifetime risk of about 1 % for the general population. Cancer Research UK stresses that smoking and alcohol consumption remain far more significant risk factors, and advises waiting until drinks feel comfortably warm before sipping. Symptoms of oesophageal cancer include heartburn, indigestion, throat or chest pain, and weight loss. The study’s implications suggest that simple behavioural changes—allowing tea or coffee to cool for a few minutes—could modestly reduce cancer incidence without compromising enjoyment of hot drinks.

⚡ Effects Interpreter