Hot Drinks Triple Oesophageal Cancer Risk, Study Shows

A new study, the largest of its kind to date, has linked the consumption of very hot tea and coffee with a significantly increased risk of esophageal cancer. Researchers found that drinking beverages at temperatures above 65 °C (149 °F) can triple the likelihood of developing this disease, underscoring the importance of temperature as a modifiable risk factor.

The international analysis, which pooled data from over 400,000 participants across multiple countries, revealed that the risk rises with both the temperature and the volume of hot drinks consumed. Experts emphasize that allowing tea or coffee to cool to a more comfortable temperature—typically below 60 °C—can markedly reduce the hazard. The findings are consistent with prior smaller studies but provide stronger evidence due to the study’s scale and rigorous methodology.

Public health authorities are urging consumers to adopt simple habits, such as waiting a few minutes before sipping hot beverages, to lower their esophageal cancer risk. The research adds to a growing body of evidence that lifestyle choices, including beverage temperature, play a critical role in cancer prevention.