Researchers tracking nearly one million adults in the United Kingdom have identified a significant link between extremely hot beverages and esophageal cancer. The study suggests that consuming tea or coffee above 65°C substantially increases the likelihood of developing esophageal squamous cell carcinoma (ESCC).
The 65°C threshold and a 14% reduction in ESCC cases
The International Agency for Research on Cancer (IARC) classifies any beverage exceeding 65°C as "very hot," a distinction that carries heavy biological consequences. As the report details, the scale of this risk is not meely academic; researchers estimate that approximately 14% of new ESCC cases in the UK could be avoided if individuals simply managed their drink temperatures more effectively.
This finding highlights a massive opportunity for preventative health within Western populations that rely heavily on daily caffeine rituals. while the lifetime risk of esophageal cancer in the UK remains around 1%, the ability to mitigate a significant portion of new diagnoses through a simple behavioral change makes this a critical public health insight.
A three-fold risk for "very hot" beverage consumers
Keren Papier, a senior nutritional epidemiologist at Oxford Population Health, notes that this research is the largest of its kind, following participants for up to 15 years.. According to the study, individuals who prefer their drinks at "very hot" temperatures face more than triple the risk of developing ESCC compared to those who consume warmer beverages.
Even those who categorize their drinks as merely "hot" rather than "very hot" face a nearly twofold increase in risk. interestingly, the study found that common UK practices, such as adding milk to tea or coffee, did not alter this association, suggesting that the thermal energy of the liquid is the primary driver of the damage rather than the ingredients themselves.
Why 6 or more daily drinks increase risk by 71%
Frequency of consumption acts as a secondary multiplier for esophageal damage. the data indicates that participants who consume six or more hot drinks every day face a 71% higher risk of ESCC than those who drink fewer than six, even when the temperature remains constant.
Ian Johnson, an epithelial physiologist at the Quadram Institute, explains that the biological mechanism is likely rooted in physical trauma. He suggests that hot liquids can cause persistent inflammation of the esophageal lining, creating a cellular environment conducive to malignancy.
The uncertainty of self-reported temperature preferences
Despite the robust associations found in the Million Women Study and the UK Biobank, some scientific uncertainty remains regarding how participants reported their habits. Because the study relied on self-reported temperature preferences, there is a possibility that the actual temperatures of the beverages consumed differed from what participants perceived or remembered.
While researchers consider the findings to be robust, the reliance on subjective data means that the exact degree of correlation could fluctuate. However, the study concludes that the most effective way to minimize risk is to adopt slow cooling methods, such as adding cold water, blowing on the drink, or simply allowing it to sit before consumption.
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