Love Your Coffee Piping Hot? It May Raise Your Esophageal Cancer Risk

For many, a steaming cup of coffee or tea is an essential part of the daily routine. However, new research suggests that enjoying these beverages at excessively high temperatures may significantly increase the risk of developing esophageal cancer, specifically squamous cell carcinoma (SCC).

A comprehensive study conducted with nearly 1 million adults in the United Kingdom indicates that individuals who prefer their drinks “very hot” could face a threefold increase in the likelihood of developing this dangerous cancer. The findings were published in the *International Journal of Cancer* on September 8, shedding light on a potential health risk associated with hot beverage consumption.

The researchers investigated two large cohorts—the Million Women Study and the UK Biobank—both of which included participants aged 37 to 73. Participants were asked about their drink preferences, selecting from options such as “warm,” “hot,” or “very hot,” while also reporting their daily intake of hot beverages. The study tracked the participants for over a decade to monitor the onset of esophageal cancer.

During the study period, 2,348 new cases of esophageal cancer were identified, with a significant portion being SCC. The research revealed that those who consumed their drinks at “very hot” temperatures had a relative risk of 3.17 for developing SCC compared to those who enjoyed their beverages at “warm” temperatures. Even those who drank “hot” beverages experienced nearly double the risk of SCC. Conversely, the temperature of the drinks did not appear to affect the risk of adenocarcinoma, another type of esophageal cancer.

In addition to temperature, the frequency of hot drink consumption played a role. Participants who consumed six or more hot beverages daily had a 71% higher risk of SCC than those who drank fewer than six cups, although this correlation did not apply to adenocarcinoma.

The study’s findings suggest that a simple adjustment—allowing beverages to cool before consumption—could significantly mitigate the risk of developing SCC. Lowering drink temperatures could potentially prevent about 14% of SCC cases in the UK, equating to approximately 440 fewer cases annually.

Experts emphasize that it is not the coffee or tea itself that poses a risk, but rather the heat. Chronic inflammation caused by consuming scalding liquids can damage the esophagus over time. Dr. Sridhar Papaiah Susheela, a radiation oncologist, pointed out that while the mouth and tongue are sensitive to heat, the esophagus lacks the same level of pain receptors, which means individuals may unknowingly consume damagingly hot liquids.

The World Health Organization has classified beverages served above 65 degrees Celsius (149 degrees Fahrenheit) as “probably carcinogenic to humans.” To protect your health, it’s advisable to let your beverages cool for three to five minutes before drinking.

While managing the temperature of hot drinks is important, experts like Dr. Sylvia Crowder from the Moffitt Cancer Center remind individuals that other established risk factors—such as tobacco use, heavy alcohol consumption, obesity, and chronic reflux—are significantly more impactful on esophageal cancer risk. Therefore, while it’s wise to be cautious about drink temperatures, focusing on these other factors may be even more crucial for overall health.