Could Very Hot Tea and Coffee Increase the Risk of Esophageal Cancer?

For millions of people, the day begins with a cup of tea or coffee. But new research suggests that how hot the drink is when consumed may matter for health, particularly when it comes to the risk of a common form of esophageal cancer.

Researchers analysed health data from nearly one million adults in the United Kingdom and found that people who preferred to drink tea or coffee “very hot” had an approximately threefold higher risk of developing esophageal squamous cell carcinoma (SCC), compared with those who consumed the beverages at lower temperatures.

The study was published on September 8 in the International Journal of Cancer.

Temperature may matter as much as consumption

The health effects of tea and coffee are often discussed in terms of how much people consume. The new findings suggest that temperature may also deserve attention.

The researchers found an association between drinking six or more hot beverages a day and an increased risk of esophageal SCC.

One possible explanation is repeated thermal injury. Regularly consuming liquids at extremely high temperatures may repeatedly irritate or damage the lining of the esophagus. Over a long period, such damage could potentially contribute to changes associated with cancer development.

However, the findings do not establish that drinking hot tea or coffee directly causes cancer.

A simple change may reduce exposure

Unlike many cancer risk factors, the temperature of a drink is relatively easy to modify.

Allowing tea, coffee or other hot beverages to cool for a few minutes before drinking may reduce exposure to extreme heat. People who routinely consume large numbers of very hot drinks may also consider reducing the frequency.

The findings therefore do not necessarily suggest that people need to stop drinking tea or coffee. Rather, they highlight the potential importance of avoiding beverages at extremely high temperatures.

The study has limitations

Although the research is among the largest studies examining the relationship between hot beverages and esophageal cancer, its findings need to be interpreted with caution.

The study identified an association between beverage temperature and the risk of esophageal SCC. An association, however, does not by itself demonstrate cause and effect.

Esophageal cancer has multiple established and potential risk factors. Smoking and alcohol consumption, among other lifestyle and environmental factors, can influence the risk of developing the disease.

As a result, the findings should not be interpreted as evidence that hot tea or coffee is, on its own, a direct cause of esophageal cancer.

A reason to let your drink cool

Tea and coffee remain part of everyday life for millions of people around the world. The research does not necessarily call for abandoning either beverage.

Instead, it points to a simple precaution: avoid drinking them while they are extremely hot.

Allowing a freshly prepared drink to cool before consumption may reduce repeated exposure of the esophagus to very high temperatures. At the same time, maintaining a healthy lifestyle and paying attention to established cancer risk factors remain important.

The broader message from the research is straightforward: when it comes to hot beverages, what you drink may matter—but how hot you drink it may matter too.