Very hot drinks linked to higher cancer risk, Oxford research finds

The consumption of tea or coffee at very high temperatures could lead to an increased risk of developing oesophageal squamous cell carcinoma (SCC), revealed the largest study conducted in the UK to date.

Data from about 980,000 individuals were analysed by researchers from Oxford Population Health based on UK Biobank and the Million Women Study. Participants indicated whether they drink hot beverages very hot, hot, or warm, and their health status was monitored over a decade.

Individuals who regularly drank their drinks very hot had about three times the risk of oesophageal SCC compared with those who drank drinks hot, and twice as many as those who drank drinks warm. Individuals who consumed six or more drinks very hot had a 71% increased risk. The risk was not associated with oesophageal adenocarcinoma, which is more prevalent in the US.

According to the classification of the International Agency for Research on Cancer, beverages hotter than 65°C are "probably carcinogenic."

However, it has been emphasised that the risk involved here is relatively minimal. The lifetime risk of oesophageal squamous cell carcinoma in the UK is estimated to be 1%.

It is stated by scientists that the results of this research are based on self-reported temperature levels, which are not confirmed and require additional investigation to establish precise temperature thresholds. It is necessary to let tea or coffee cool down a bit before consumption.