Very hot drinks may damage the food pipe and increase cancer risk

New research highlighted by health experts indicates that consuming steaming‑hot beverages can injure the delicate cellular lining of the esophagus before the liquid reaches the stomach. Laboratory studies and epidemiological data have linked temperatures above 60 °C (140 °F) with microscopic burns that may increase the risk of chronic inflammation and, over time, contribute to conditions such as esophageal cancer. The findings underscore growing concerns about everyday habits, such as drinking tea, coffee or soups at temperatures traditionally considered “hot” in many cultures.

Medical professionals advise allowing hot drinks to cool to a safer temperature, typically below 55 °C (131 °F), before ingestion. The recommendation aligns with guidelines from several public‑health agencies that suggest a gradual reduction in beverage temperature to minimize tissue damage. While occasional consumption of very hot liquids is unlikely to cause immediate harm, regular exposure may compromise the esophageal lining and warrant caution, especially for individuals with pre‑existing gastrointestinal sensitivities.