By: Nana Karikari, Senior Global Affairs Correspondent
United Kingdom research involving nearly one million participants suggests that consuming tea, coffee, and other beverages at very hot temperatures elevates the risk of developing oesophageal cancer.
The study marks the largest of its kind to establish this specific health connection. Individuals who prefer their drinks very hot face approximately a threefold increase in risk compared to those who consume warm alternatives.
Experts emphasize that despite this elevated relative risk, the absolute likelihood of developing the disease remains low.
Thermal Damage to the Food Pipe
Steaming liquids cause physical injury to the cellular lining of the food pipe during transit to the stomach. Oxford University researchers published findings in the International Journal of Cancer defining any beverage served at 65 degrees Celsius or above as very hot and potentially hazardous.
Consuming six or more hot beverages daily further amplifies this risk, according to data drawn from nearly one million middle-aged men and women.
While adding dairy products lowers the beverage temperature slightly, milky teas and coffees can still retain dangerous levels of heat.
Temperature Thresholds and Brewing Realities
Freshly boiled water reaches 100 degrees Celsius, dropping to between 90 and 95 degrees Celsius immediately upon pouring into a cup.
Health authorities advise waiting several minutes to allow beverages to reach a safer temperature before consumption. Cancer Research UK notes the difficulty of setting a precise cooling duration, stating: “But if you’re worried, we’d suggest just waiting until it’s comfortable to drink rather than drinking it while it’s still very hot.”
Lead researcher Dr Keren Papier noted parallels in South America regarding mate consumption, yet emphasized: “More research is now needed to identify the exact drink temperatures linked to this increased risk.
A separate study of 118 young adults who did multiple tastings of different black coffees found most only deemed the drinks to be too hot if the temperature was 70 degrees C or above.
According to one takeaway coffee cup manufacturer, the ideal temperature for hot coffee on the go is between 49 and 60 degrees C.
Should a barista want the coffee to stay hotter for longer – if a customer requests extra hot – it can be served at over 82 degrees C, says MTPak Coffee.
Weighing the Broader Health Implications
Researchers estimate that avoiding very hot beverages could prevent one or two out of every 10 cases of this cancer. Squamous cell oesophageal cancer remains rare, with approximately one percent of the United Kingdom population facing a lifetime diagnosis risk. Smoking and alcohol consumption present substantially greater statistical dangers than beverage temperature.
Fiona Osgun from Cancer Research UK stressed: “The most important ways to reduce the risk of this cancer type are not smoking and cutting down on alcohol.”
Common symptoms associated with the condition include persistent heartburn, indigestion, chest or throat pain, and unexplained weight loss.
While thermal injury clearly contributes to cellular stress, public health analysts note that mindful drinking habits offer a simple, accessible adjustment for daily wellness without requiring drastic lifestyle overhauls.
