Very hot drinks may damage the food pipe and increase cancer risk
BBC News
Regularly drinking very hot beverages like tea and coffee can increase the risk of oesophageal cancer, according to UK researchers.
The study, conducted by Oxford University, suggests that consuming drinks at 65°Celsius or above, or having six or more such drinks per day, raises the risk of this type of cancer.
Steaming hot liquids can damage the cell lining of the food pipe as they pass down to the stomach.
The researchers define any drink at boiling point (100°C) or above as very hot and potentially harmful. Even adding milk may not cool drinks enough, especially for tea or coffee made immediately after a kettle boils.
Cancer Research UK advises waiting a few minutes before drinking to allow the beverage to cool down.
Dr Keren Papier, lead researcher, noted that similar links have been observed in South America with their traditional hot mate drink. She emphasized the need for further research to pinpoint exact temperatures associated with increased risk.
A separate study found that young adults considered a drink too hot if it exceeded 70°C, while a coffee cup manufacturer recommends serving coffee between 49°C and 60°C for optimal taste and reduced scorching risk.
While the research suggests that around one or two in every ten oesophageal cancers could be avoided by avoiding very hot drinks, it’s important to remember that the overall risk of developing this cancer remains low. Other factors, like smoking, pose a greater risk.
