Researchers at the University of Oxford have identified a strong association between drinking very hot beverages and a higher risk of esophageal squamous cell carcinoma (SCC). The study, which tracked almost one million adults from the Million Women Study and the UK Biobank over an average of 11‑14 years, found that participants who reported drinking their tea or coffee “very hot” were about three times more likely to develop SCC than those who drank their drinks warm.
Key findings
• Drinking beverages at “very hot” temperatures was linked to a three‑fold increase in SCC risk.
• Those who described their drinks as merely “hot” faced a 1.7‑fold higher risk compared with warm drinkers.
• Consuming six or more hot drinks per day was associated with a 71% higher risk of SCC.
• No similar link was observed for esophageal adenocarcinoma (AC), the more common type of esophageal cancer in the United States.
Study details
The research, published in the International Journal of Cancer, combined data from two large UK cohorts. Roughly half of the participants came from the Million Women Study, followed for an average of 14 years, while the other half were drawn from the UK Biobank, followed for about 11 years. Participants self‑reported their preferred beverage temperature, categorizing it as warm, hot, or very hot.
Expert commentary
Dr. Aaron Sasson, chief of surgical oncology at Stony Brook Cancer Center in New York, said the findings are biologically plausible. “Hot liquids can cause thermal injury to the esophagus, similar to a burn on the skin, and repeated injury may increase the chance of squamous cell carcinoma,” he explained. He emphasized that SCC accounts for a small fraction of esophageal cancers in the United States—less than 1% lifetime risk—so the overall public‑health impact remains limited.
Dr. Sasson also reminded readers that established risk factors such as smoking, heavy alcohol use, acid reflux, and obesity have a far greater influence on esophageal cancer risk. “If you limit alcohol consumption and eliminate cigarette smoking, you will have done wonders for your esophagus,” he added.
Study limitations
The authors noted that the primary limitation was the reliance on self‑reported drink temperatures rather than direct measurements. Individual tolerance for heat varies, meaning participants may have classified similar temperatures differently. Consequently, the exact temperature thresholds that pose risk remain uncertain.
Practical advice
Lead author Keren Papier cautioned that the results do not mean people should stop enjoying tea or coffee. “Just let your drinks cool down a little before drinking them,” she advised. The researchers estimated that, if the association reflects a true cause‑and‑effect relationship, about 14% of SCC cases could potentially be prevented by choosing hot rather than very hot beverages.
While the study adds to growing evidence that extremely hot drinks can irritate the esophagus, health professionals agree that moderation and attention to overall lifestyle remain the most effective strategies for reducing cancer risk.
Original reporting: Fox News (HLL/CB) — read the source article.
