Drinking beverages at very high temperatures, such as very hot tea or coffee, may triple the risk of developing a specific type of esophageal cancer, a large study from the University of Oxford suggests. The findings, published in the International Journal of Cancer, indicate that consuming drinks at very high temperatures significantly increases the risk of esophageal squamous cell carcinoma (SCC).
According to the study, individuals who reported drinking beverages “very hot” faced approximately three times the risk of developing SCC compared to those who drank warm beverages. The risk increased further with consumption quantity, as drinking six or more hot beverages daily was associated with a 71% higher risk of the disease. However, this association was not observed for esophageal adenocarcinoma (AC), a different type of cancer that develops in the lower esophagus.
The research, which included nearly one million adults in the U.K., is described as the largest investigation of its kind. Participants were drawn from the Million Women Study, with an average follow-up of 14 years, and the UK Biobank, with an 11-year follow-up.
If the observed links are causal, researchers estimate that approximately 14% of SCC cases could potentially be prevented by drinking beverages at a cooler, rather than very hot, temperature. The study authors noted that the primary limitation was the reliance on self-reported beverage temperatures, as individual tolerance for heat varies and direct measurements were not taken.
Medical experts have stated that the findings are biologically plausible. Dr. Aaron Sasson, chief of surgical oncology at Stony Brook Cancer Center, explained that hot liquids can irritate the esophagus, potentially contributing to cancer development, similar to how repeated burns can increase skin cancer risk. He emphasized that the study specifically focused on squamous cell carcinomas.
Sasson also provided perspective on the incidence of SCC in the U.S., noting that about 85% of esophageal cancers are adenocarcinomas, and SCC is much less common. The lifetime risk for esophageal SCC in the U.S. is less than 1%. He identified smoking, heavy alcohol use, acid reflux, and obesity as more established risk factors for esophageal cancer. Sasson advised that individuals who are heavy consumers of hot beverages might consider letting their drinks cool slightly, but stressed that for most people, this factor is likely less significant than other known risks.