Study Warns Coffee and Tea Drinkers of Esophageal Cancer Risk
Oxford University research on nearly one million adults found that drinking coffee and tea hotter than 65 degrees Celsius increases esophageal cancer risk threefold, though experts recommend simply letting beverages cool before drinking.
Coffee and tea lovers who prefer their drinks piping hot face a significantly elevated risk of esophageal cancer, according to research from Oxford University. A study of nearly one million middle-aged adults found that consuming beverages at temperatures of 65 degrees Celsius or higher increases esophageal cancer risk threefold compared to those who drink warm beverages.
Researchers believe extremely hot drinks can damage or irritate the cells lining the esophagus as the liquid passes through. Those consuming six or more cups daily face added risk, though experts emphasize overall rates of this cancer type remain low.
Researchers recommend letting hot tea and freshly brewed coffee cool for a moment before drinking, as they can reach 90-95 degrees Celsius when first poured. While adding milk may slightly reduce temperature, drinks may still be too hot for immediate consumption.
Further research is needed to pinpoint the exact temperature threshold linked to cancer risk, as esophageal squamous cell carcinoma is rare and other factors such as smoking and alcohol use present greater risk.
Symptoms to watch for include chest heartburn, indigestion, sore throat or chest pain, and unexplained weight loss.
