For many, starting the day with a steaming cup of tea or coffee is a comforting habit. However, research shows that drinking beverages hotter than 65°C (149°F) may do more than burn your tongue; it could increase the risk of oesophageal cancer. According to the study published in the National Institutes of Health and global studies, regularly consuming very hot drinks can damage the oesophageal lining. Repeated exposure may cause inflammation and cellular changes that lead to cancer over time. Experts recommend allowing hot beverages to cool before sipping, as this simple habit could significantly reduce the risk of this serious and often overlooked health threat.
Hot drinks may increase the risk of oesophageal cancer: Understanding the connection
The idea that hot water or very hot drinks can lead to cancer may sound surprising. But the World Health Organization (WHO) has been studying this link for years. It classified beverages consumed above 65°C (149°F) as “probably carcinogenic to humans.” That means there is credible evidence that repeatedly drinking very hot liquids may increase cancer risk.When consumed at such high temperatures, hot beverages, including plain hot water, can injure the lining of the oesophagus. Repeated damage can cause inflammation, affect cell structure, and potentially lead to oesophageal squamous cell carcinoma, a type of throat cancer.
Oesophageal cancer
Oesophageal cancer is a serious condition that affects the muscular tube (oesophagus) connecting the mouth to the stomach. There are two main types:
- Oesophageal squamous cell carcinoma: more common in the upper and middle parts of the oesophagus, and closely linked to
hot beverage consumption - Oesophageal adenocarcinoma: typically occurs in the lower part, and is often related to acid reflux or obesity
The squamous cell type is the one most strongly associated with scalding-hot drink intake. Early symptoms can be subtle, such as difficulty swallowing, a persistent sore throat, or unexplained weight loss. Because symptoms often appear late, oesophageal cancer is frequently diagnosed in advanced stages, making it more dangerous.
It’s not the beverage, it’s the heat: Why beverage temperature matters
It’s important to understand: the drink itself is not the issue; it’s the temperature. Whether it’s herbal tea, coffee, soup, or plain water, consuming it at scalding temperatures poses the same risk.In countries like Iran, China, and parts of South America, where it’s common to consume very hot tea or water, studies have found higher rates of oesophageal cancer. This supports the conclusion that the temperature of the liquid, not its ingredients, is the critical factor.
Expert insight: How hot is too hot
So, what counts as “too hot”? Research suggests that 65°C (149°F) is the upper limit of safe temperature. However, many people drink freshly poured tea or coffee at temperatures ranging from 70°C to 85°C, which is dangerously high.Drinks that are too hot to sip comfortably can burn the oesophagus, even if you don’t feel it immediately. This repeated injury to the oesophageal lining may increase the risk of long-term complications, including cancer.
Why temperature awareness is critical for prevention
Oesophageal cancer ranks as the eighth most common cancer globally and has one of the lowest survival rates when detected late. Most people know that tobacco and alcohol are major contributors. Fewer realise that hot beverages are also a proven risk factor, especially when consumed daily at unsafe temperatures.Health experts recommend:
- Letting your drink cool for at least 4-5 minutes before sipping
- Stirring or blowing on the surface to reduce heat
- Adding a splash of cold water or milk to bring down the temperature
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional before making any changes to your health routine or treatment.Also read | How your fingernails can signal serious health conditions like heart and liver disease
