For many people, tea or coffee is best enjoyed immediately after it is poured. But new research suggests that how hot a drink is consumed may matter more than whether it is tea or coffee.
A large UK study involving nearly 980,000 adults found an association between drinking very hot beverages and a higher risk of oesophageal squamous cell carcinoma, a type of oesophageal cancer.
The Study Looked at Nearly One Million People
Researchers from the University of Oxford analysed data from participants in the Million Women Study and UK Biobank. During follow-up, 2,348 cases of oesophageal cancer were recorded.
The researchers examined both people’s preferred drink temperature and how frequently they consumed hot drinks.
Very Hot Drinks Showed the Strongest Association
Participants who preferred their beverages very hot had about three times the risk of oesophageal squamous cell carcinoma compared with those who preferred warm drinks. The study also found that people drinking six or more hot beverages daily had a 71% higher risk compared with those consuming fewer.
Importantly, these findings describe an association, not proof that hot drinks directly cause cancer.
Temperature Appears to Be the Key Factor
The researchers found similar patterns among tea and coffee drinkers. This suggests that the temperature of the beverage, rather than whether someone drinks tea or coffee, may be an important factor.
Repeated exposure to very hot liquids may cause thermal injury to the lining of the oesophagus, which is one possible explanation for the findings.
The Findings Were Specific to One Cancer Type
The study found an association with oesophageal squamous cell carcinoma, but not with oesophageal adenocarcinoma. This distinction is important because oesophageal cancer includes different subtypes with different risk factors.
You Don’t Have to Give Up Tea or Coffee
The findings do not mean people need to stop drinking tea or coffee.
Instead, a simple precaution is to allow very hot beverages to cool before drinking them. Researchers estimated that around 14% of oesophageal squamous cell carcinoma cases in the UK could potentially be avoided if people who preferred very hot drinks switched to lower temperatures.
A Small Habit Worth Changing
For people who regularly drink tea or coffee straight after boiling, waiting a few minutes before taking the first sip may be a simple way to reduce exposure to extremely hot liquids.
The research adds to existing evidence that repeatedly consuming beverages at very high temperatures can be harmful, while also highlighting the importance of considering other established cancer risk factors.