New Study Reveals Hot Beverages May Triple Esophageal Cancer Risk
A recent analysis involving nearly a million participants indicates that drinking very hot tea or coffee significantly increases the risk of esophageal cancer.
Drinking 'very hot' beverages raises esophageal cancer risk by over 3 times.
Participants consuming six or more hot drinks daily showed a 71% increase in risk.
The study suggests reducing beverage temperature could prevent many cancer cases.
A groundbreaking study has revealed that individuals who consume very hot tea or coffee may face more than a threefold increase in the risk of developing esophageal cancer. Conducted by researchers from the University of Oxford, the analysis involved data from nearly a million participants across two major UK studies, the Million Women Study and the UK Biobank, marking it as one of the largest investigations into the link between hot beverages and cancer.
The International Agency for Research on Cancer (IARC) had previously classified beverages consumed at temperatures exceeding 65 °C (149 °F) as likely carcinogenic. This classification stemmed from earlier evidence linking the consumption of mate, a popular herbal drink in South America, to an increased risk of esophageal cancer when consumed at high temperatures. However, the impact of hot beverages at lower temperatures had remained unclear until now.
The researchers found that participants who preferred their drinks at 'very hot' temperatures had a 3.17 times higher relative risk of developing esophageal squamous cell carcinoma (SCC) compared to those who drank their beverages at 'warm' temperatures. Additionally, those who preferred 'hot' drinks exhibited a 69% higher risk than their 'warm' drinking counterparts. The study also highlighted that individuals consuming six or more hot drinks daily experienced a 71% increase in SCC risk, regardless of whether they drank tea or coffee.
These findings have significant implications for public health, suggesting that even a slight reduction in beverage temperature could lead to a notable decrease in esophageal cancer cases. The researchers estimate that if individuals who typically drink at very hot temperatures switched to hot beverages, approximately 14% of esophageal SCC cases could be prevented, translating to around 440 potential cancer cases avoided annually in the UK alone.
While the study provides compelling evidence, it is important to note that it relies on participants' self-reported preferences for beverage temperature rather than direct measurements. Future research may clarify these findings further. The study emphasizes that the temperature of beverages, rather than their specific contents, is a critical factor in cancer risk, highlighting the need for awareness regarding the consumption of hot drinks.
