Scalding Beverages Tied to Higher Oesophageal Cancer Risk in New Study

A new investigation involving thousands of participants has identified a clear link between the temperature of consumed drinks and the risk of oesophageal cancer. Researchers found that people who regularly drank beverages hotter than 65 °C (149 °F) were more likely to develop the disease than those who preferred cooler drinks. Sky News reported that the analysis represents the biggest study of its kind to date, covering a diverse cohort across several European countries.

The study, published in a peer‑reviewed medical journal, tracked participants’ drinking habits over many years and recorded the temperature at which they usually consumed tea, coffee and other hot liquids. After adjusting for smoking, alcohol intake and dietary factors, the scientists observed a statistically significant increase in cancer incidence among the “very hot” drink group. While the exact magnitude of the risk was not disclosed in the brief, the authors emphasized that the association persisted even after accounting for other known risk factors.

These findings echo earlier warnings from the World Health Organization, which in 2016 classified drinking very hot beverages as a probable carcinogen (Group 2A). Previous smaller studies had hinted at a similar relationship, but the new research provides the most robust evidence yet. In the United Kingdom, where tea consumption is a cultural staple, many people habitually brew their drink at near‑boiling temperatures, often sipping it before it cools sufficiently.

Public health experts say the results reinforce long‑standing advice to let hot drinks cool for a few minutes before drinking. “Allowing a cup of tea or coffee to sit for a short while can reduce the temperature to a safer range without compromising flavor,” one specialist noted, citing the study’s implications. The recommendation is especially pertinent for heavy tea drinkers, older adults, and individuals with a family history of oesophageal cancer.

The study’s authors call for further research to pinpoint the exact temperature threshold that triggers cellular damage in the oesophagus. In the meantime, they suggest simple practical steps: use a thermometer, stir drinks, or add a splash of cold milk or water. If the beverage feels uncomfortably hot to the touch, it is likely too hot to swallow safely.

By highlighting a modifiable lifestyle factor, the research adds a new dimension to cancer prevention strategies. Health agencies in the UK are expected to review the findings and consider updating public guidance on safe drinking temperatures, aiming to reduce the burden of oesophageal cancer in the coming decades.