Piping Hot Tea or Coffee? It Could Be Tripling Your Risk of Esophageal Cancer
For many Indians, the day rarely begins without a steaming cup of “kadak” chai or a piping hot coffee. However, a major new study has sounded a health alarm for those who prefer their beverages served at high temperatures. According to findings published in the International Journal of Cancer, consuming drinks that are “very hot” could triple the risk of developing esophageal squamous cell carcinoma (SCC).
The extensive research, led by nutritional epidemiologist Keren Papier of the University of Oxford, analyzed health data from nearly one million participants across the UK. By examining the consumption habits of these individuals, researchers found a stark correlation between the temperature of daily beverages and the development of cancer in the food pipe.
The Temperature-Cancer Link
The scientific community has long suspected that heat plays a role in esophageal health. In 2016, the International Agency for Research on Cancer (IARC) categorized beverages served at temperatures exceeding 65°C (149°F) as “probably carcinogenic.” This followed observations in South America, where the consumption of “mate”—a herbal tea typically served at 70°C—was linked to higher rates of esophageal cancer.
The latest study provides significant weight to these earlier observations. Participants who identified their tea or coffee preferences as “very hot” were found to be 3.17 times more likely to develop esophageal cancer compared to those who enjoyed their drinks at a “warm” temperature. Even those who preferred their drinks simply “hot” faced a 69% higher risk than their counterparts who opted for cooler beverages.
Frequency Also Matters
Beyond the temperature, the volume of consumption appears to be a critical factor. The study revealed that individuals who drank six or more hot beverages daily faced a 71% increased risk of SCC, irrespective of how hot they liked their drink.
Interestingly, researchers noted that the specific type of beverage—whether black tea, coffee, or tea with milk—did not alter the level of risk. This suggests that the damage to the esophageal lining is primarily a thermal issue rather than a chemical one. The study points to previous animal research where exposure to liquids at 70°C caused consistent tissue damage and lesions, a reaction not observed at more moderate temperatures.
A Simple Lifestyle Tweak
While the study is observational and relies on self-reported data, the researchers believe the implications for public health are substantial. They estimate that if habitual drinkers of “very hot” beverages simply allowed their drinks to cool down, nearly 14% of esophageal SCC cases could theoretically be prevented.
“Reducing the temperature of beverages, even modestly, could mitigate the incidence of these cancers,” the study suggests.
As tea and coffee culture remains deeply ingrained in the Indian lifestyle, health experts are now advising a simple, precautionary change: letting your cup sit for a few extra minutes before taking that first sip. While more research is required to fully understand the biological mechanisms at play, cooling down your favorite hot drink is an easy, non-invasive step toward better long-term esophageal health.
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