Scalding hot coffee and tea linked to higher esophageal cancer risk

Everyone is a fan of a hot cup of tea or coffee in the winters.

Some people prefer to drink the beverages boiling hot which can endanger their health and might even lead to esophageal cancer.

Coffee and tea are an inseparable part of our daily routine for many of us, but what happens when these beverages remain too hot?

Recent studies have revealed that it is not only a matter of quantity but also of temperature—and that this may affect the risk of developing esophageal cancer among people who drink scalding hot beverages in large amounts over time.

A large body of research examined in different countries showed that drinking coffee or tea at very high temperatures (more than 65 degrees Celsius) may increase the risk of esophageal cancer.

This was a large-scale study involving thousands of participants, which found that those who drank very hot beverages were at greater risk of developing the disorder compared with those who drank them at a lower temperature.

A possible explanation is that the high heat damages the delicate lining of the esophagus, leading to chronic inflammation and the potential to damage cells over time.

Although this link is not recognized as a definitive cause, the World Health Organization already classifies drinking very hot beverages as “possibly carcinogenic.”

While the heat of the beverage may pose a risk, other studies show a more complex picture: Moderate consumption of tea and coffee—especially at a moderate temperature—has been linked in the scientific literature to a certain reduction in the risk of some types of head and neck cancers, including parts of the throat.

However, these findings are limited and require further research.