Researchers at the University of Oxford have released the largest study to date on the relationship between beverage temperature and esophageal cancer. Analyzing data from almost 980,000 middle‑aged adults in the United Kingdom, the team found that participants who reported drinking their tea or coffee “very hot”—defined as above 65 °C (149 °F)—had more than three times the risk of developing esophageal squamous cell carcinoma (SCC) compared with those who preferred their drinks warm.
Key findings
The study drew participants from two long‑standing health cohorts, the Million Women Study and UK Biobank, both of which regularly collect health and lifestyle information. Over an average follow‑up of 14.2 years for the former and 11.1 years for the latter, 2,348 cases of esophageal cancer were recorded.
About 15 % of respondents said they liked their drinks very hot, while just under half reported consuming six or more hot drinks per day. After adjusting for temperature, drinking six or more hot beverages daily was associated with a 71 % higher risk of esophageal SCC compared with fewer than six drinks.
Context and expert commentary
Lead author Keren Papier, a senior nutritional epidemiologist at Oxford Population Health, told CNN that the findings add to a growing body of evidence linking very hot liquids to cancer risk. “This is the largest study to date, and it does really add to the evidence that drinking very hot and hot beverages could increase the risk of this type of cancer,” she said.
International Agency for Research on Cancer (IARC) classified very hot beverages as probably carcinogenic in 2016. The agency defines “very hot” as temperatures above 65 °C, a threshold that aligns with the study’s self‑reported categories.
Ian Johnson, an emeritus fellow at the Quadram Institute, noted that hot liquids can damage the cells lining the esophagus, leading to inflammation and potential malignant changes. “I am inclined to take the research at face value and conclude that it would be prudent for people to consume cooler drinks (less than 65 °C) rather than hotter,” he said.
Practical advice for consumers
Paper recommends simple steps for those who enjoy hot drinks: let the beverage sit for a few minutes, add milk or cold water, blow on it, or take small sips. These actions can lower the temperature below the risk threshold without sacrificing enjoyment.
While the overall lifetime risk of esophageal cancer in the UK remains low—about 1 %—the study estimates that roughly 14 % of new esophageal SCC cases could be avoided if the population reduced the temperature of their hot drinks.
Limitations
The researchers acknowledge that temperature was self‑reported, which may introduce variability in perception. They could not verify exact temperatures for each participant, and the study does not establish a direct causal link, only a robust association.
Nevertheless, the findings reinforce public‑health guidance to avoid scalding beverages, especially for individuals who already face higher risk factors such as smoking, heavy alcohol use, or chronic gastroesophageal reflux.
What this means for the public
Health officials suggest that modest changes in daily habits—allowing drinks to cool slightly—could contribute to a measurable reduction in esophageal cancer cases nationwide. As the global burden of esophageal cancer is projected to rise by more than 50 % by 2040, simple preventive measures become increasingly important.
Original reporting: KTBS 3 (Shreveport) — read the source article.
