A new University of Oxford study has connected the consumption of very hot drinks to a higher risk of cancer. Specifically,beverages exceeding 65°C are linked to a significant rise in oesophageal squamous cell carcinoma.
A threefold increase in SCC risk
The University of Oxford study, which monitored nearly 980,000 UK adults over a decade, has identified a stark correlation between beverage temperature and cancer. According to the research, individuals who regularly consume "very hot" drinks—those perceived to be above 65°C—face a risk of developing oesophageal squamous cell carcinoma (SCC) that is more than triple the rate of those who prefer cooler options.
Out of the 2,348 total cases of oesophageal cancer identified duuring the follow-up period, 1,045 were classified as SCC. Dr. Keren Papier, a Professor of Population Health at Oxford, explained that these high temperatures may cause physical damage to the cells lining the upper oesophagus. While the risk for SCC rose progressively with perceived heat—with "hot" drinks carrying a 1.7 times higher risk than "warm" ones—no similar increase was observed for adenocarcinoma.
Preventing 14% of annual UK cancer cases
Implementing a simple "let-them-cool" technique could have a massive impact on public health in Britain. The research suggests that if people allowed their tea or coffee to cool for just a few minutes before sipping, it could theoretically prevent roughly 14% of the oesophageal cancer cases diagnosed in the UK every year.
Fiona Osgun of Cancer Research UK,the organization that funded the study, emphasized that while avoiding smoking and alcohol remains the primary defense, temperature control is a practical secondary step. This is particularly vital given the lethality of the disease; the UK sees approximately 9,500 new cases of oesophageal cancer annually, resulting in roughly 7,900 deaths, and the five-year survival rate remains low at around 20%.
The 71% risk of consuming six daily drinks
The danger is not solely a matter of temperature; the sheer volume of hot beverages also appears to be a factor. As reported by the research team, consuming more than six hot drinks every day was associated with a 71% higher cancer risk, even when the specific temperature of those drinks was not accounted for.
This suggests that high-frequency consumption of hot liquids may create a cumulative effect on the oesophageal lining. The study's data,drawn from nearly a million participants, highlights that both the heat and the quantity of beverages play distinct roles in elevating health risks, creating a dual-threat scenario for regular heavy drinkers.
The uncertainty of subjective heat ratings in the Oxford study
Despite the strength of the correlation, several critical questions remain regarding the exact mechanics of the risk. Because the study relied on participants' perceptions of whether a drink was "warm ," "hot," or "very hot" rather than using direct thermometer measurements, the precise temperature threshold for danger remains unverified.
Furthermore,Professor Muy-Teck Teh of Queen Mary University of London cautioned that the findings demonstrate an association rather than definitive causation. The study's authors have also called for more research to understand how specific Western drinking habits might influence these outcomes and to pinpoint the exact temperature at which risk begins to climb.
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