Very hot drinks have been associated with a substantially higher risk of one type of oesophageal cancer, according to a major UK study.
LONDON: Very hot drinks may carry a greater health risk than many tea and coffee lovers realise, with a major new study linking preferred drinking temperature to a higher risk of oesophageal squamous cell carcinoma.
Researchers analysed data from 977,282 adults taking part in two large UK studies, including UK Biobank and the Million Women Study. Participants were followed for more than a decade, making the research the largest investigation of its kind into hot drinks and oesophageal cancer.
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How much did cancer risk increase?
People who said they preferred their drinks “very hot” had around three times the relative risk of developing oesophageal squamous cell carcinoma compared with those who preferred warm drinks.
Those preferring drinks described as “hot” also had an elevated risk.
Frequency appeared to matter too. After accounting for temperature, consuming six or more hot drinks a day was associated with a 71 per cent higher risk of squamous cell carcinoma compared with consuming fewer than six.
Researchers did not find the same strong temperature association for oesophageal adenocarcinoma, the other main form of oesophageal cancer.
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Does this mean tea and coffee cause cancer?
No. The findings point towards temperature rather than tea or coffee themselves as the concern.
Scientists believe repeated exposure to excessive heat may damage cells lining the oesophagus. Repeated thermal injury could potentially contribute to inflammation and make the tissue more vulnerable to cancer-causing processes.
The International Agency for Research on Cancer has classified drinking beverages above 65°C as probably carcinogenic to humans since 2016. Importantly, that classification describes the strength of evidence for a cancer hazard rather than predicting how likely an individual person is to develop cancer.
Should you stop drinking hot tea and coffee?
The research does not suggest giving them up.
Instead, researchers say people who prefer very hot drinks can take the simple precaution of allowing them to cool before drinking. If a beverage feels uncomfortably hot, waiting until it reaches a more comfortable temperature may reduce repeated heat exposure.
The results should also be viewed in perspective. A threefold figure describes relative risk, and oesophageal squamous cell carcinoma remains relatively uncommon in the UK population studied.
Smoking and alcohol remain major established risk factors for oesophageal cancer, meaning reducing tobacco and alcohol exposure remains particularly important.
The study also has limitations. Participants described their preferred temperature themselves, rather than researchers measuring the actual temperature of every cup consumed.
Still, the findings add substantial evidence to previous international research linking excessive beverage heat with oesophageal damage.
Impact to expect
Awareness. The findings could encourage tea and coffee drinkers to adopt a simple habit: allowing freshly prepared drinks to cool before taking the first sip.
