Very hot beverages can damage the oesophagus lining.
A new study published in the British Journal of Cancer highlights the potential dangers of consuming very hot drinks regularly, linking them to a higher risk of oesophageal squamous cell carcinoma.
Researchers found that those drinking eight or more cups of very hot tea or coffee per day were nearly six times more likely to develop this type of cancer.
The risk increased not only with the number of cups but also with the temperature at which drinks were consumed.
Hot drinks raised the risk by 1.5 and 3 times per day.
Drinks consumed at very hot temperatures were even more hazardous, raising the likelihood of cancer between 2.5 and 5.6 times, showing both heat and quantity significantly affect oesophageal health.
Professor Vincent Ho, writing for The Conversation, explains that very hot beverages can damage the oesophagus lining, potentially causing repeated injury that may eventually trigger cancer development over time.
Some scientists believe heat damage weakens the oesophagus’s natural barrier, making it more susceptible to further harm from acid reflux, where stomach acid flows back up, intensifying the risk of cellular injury.
The International Agency for Research on Cancer classified very hot drinks above 65°C as probably carcinogenic to humans in 2016, placing them in the same risk category as indoor wood smoke and excessive red meat consumption.
For context, this classification emphasises that common cultural habits may carry hidden long-term health risks if consumed excessively and at very high temperatures.
Café-bought drinks are often brewed at temperatures as high as 90°C to maintain heat during transport, which can be dangerously hot when consumed immediately, suggesting a need to allow drinks to cool before drinking.
The study suggests an optimum temperature of 57.8°C for drinking coffee, which is far cooler than many freshly served hot beverages enjoyed across households and cafés.
Although precise temperatures were not measured in the study, the graded risk pattern shows a strong association between higher temperature, greater consumption, and oesophageal cancer risk, though a direct causal link is not yet proven.
Experts recommend allowing drinks to cool slightly, sipping slowly, and avoiding daily excessive consumption of very hot beverages, particularly for those who drink multiple cups of tea or coffee as part of their daily routines.
This research underscores the importance of traditional practices, like letting chai cool before drinking, as simple adjustments may reduce health risks while maintaining the enjoyment of cultural favourites.
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