Study Links Very Hot Beverages to Esophageal Cancer Risk

A recent study has highlighted a concerning link between the consumption of very hot beverages and an increased risk of esophageal cancer. The International Agency for Research on Cancer (IARC) has classified drinks served at temperatures exceeding 65°C (149°F) as 'probably carcinogenic to humans'. This classification stems from earlier findings that associated the consumption of very hot mate, a herbal tea popular in South America, with a heightened risk of developing esophageal cancer, as mate is typically enjoyed at around 70°C (158°F).

The research, led by nutritional epidemiologist Keren Papier from the University of Oxford, involved an extensive analysis of data from two significant UK studies: the Million Women Study and the UK Biobank. With nearly one million participants, this investigation is among the largest to explore the relationship between hot drinks and esophageal cancer. Participants were asked about their hot drink preferences, categorizing them as 'very hot', 'hot', or 'warm', and reported their daily consumption of tea and coffee.

The findings revealed alarming statistics: individuals who preferred their beverages 'very hot' faced a 3.17 times higher relative risk of developing esophageal squamous cell carcinoma (SCC) compared to those who consumed drinks categorized as 'warm'. Furthermore, those who favored 'hot' drinks had a 69% increased risk. Participants consuming six or more hot drinks daily were found to have a 71% higher risk of SCC, regardless of their temperature preference. Notably, the temperature-related risks remained consistent whether participants primarily drank tea or coffee, and adding milk did not significantly alter these risks.

While the study's observational nature does not establish a direct cause-and-effect relationship, the authors suggest that lowering the temperature of beverages, even slightly, could help reduce the incidence of SCC. They estimate that if individuals who typically consume very hot drinks switched to hot beverages, approximately 14% of esophageal SCC cases could be prevented, equating to around 440 cases each year in the UK. However, the study's reliance on self-reported drink temperatures rather than actual measurements poses a limitation, indicating the need for further research.

The biological mechanisms behind these findings remain unexplored, but evidence suggests that beverage temperature may be a critical risk factor. Previous animal studies indicated that exposure to very hot liquids (specifically at 70°C) could lead to tissue damage, while lower temperatures did not present the same risks. The study's results, published in the International Journal of Cancer, may encourage many to reconsider their beverage choices in light of these health implications.