A recent study involving nearly one million people has found a connection between drinking extremely hot beverages and a higher risk of esophageal cancer. The research, conducted by the University of Oxford, analyzed data from approximately 980,000 adults in the UK. The study revealed that individuals who regularly consumed beverages at temperatures of 65°C or higher were more likely to develop esophageal cancer.
The study found that those who drank hot beverages at temperatures of 65°C or above were around three times more likely to develop squamous cell carcinoma of the esophagus compared to those who drank lukewarm tea or coffee. Furthermore, consuming six or more hot beverages daily was associated with an increased risk. Although adding milk can slightly cool down the beverage, the temperature of many hot drinks may still exceed 65°C.
According to Dr. Keren Papier, the lead researcher and senior food epidemiologist at the University of Oxford, international research has shown that consuming extremely hot beverages is linked to an increased risk of certain types of esophageal cancer. However, it was unclear whether this applied to the temperatures at which hot beverages are typically consumed in Western societies.
The study's findings suggest that the risk of esophageal cancer is relatively low, with a lifetime probability of around 1% in the UK. Although the relative risk is higher among those who consume extremely hot beverages, the absolute risk remains low. The research also highlights that the study is observational, relying on data collection rather than direct experimental intervention.
The study only established a correlation between hot beverage consumption and esophageal cancer risk, rather than proving a direct causal link. Further research is needed to understand the precise mechanisms by which temperature affects cancer risk. The findings emphasize the importance of being aware of the potential risks associated with consuming extremely hot beverages.
Esophageal cancer is relatively rare in the UK, with squamous cell carcinoma being a less common type. The study's results are based on data from a large sample of adults in the UK, providing valuable insights into the potential risks associated with hot beverage consumption. The research has implications for public health awareness and education.
The study's lead researcher, Dr. Keren Papier, emphasizes the need for further research to fully understand the relationship between hot beverage consumption and esophageal cancer risk. In the meantime, the findings suggest that individuals may want to consider being mindful of the temperature of their beverages to minimize potential risks.
Key points
- A new study links regular consumption of very hot tea or coffee to an increased risk of esophageal cancer.
- Individuals who drank hot beverages at temperatures of 65°C or above were around three times more likely to develop squamous cell carcinoma of the esophagus.
- The absolute risk of esophageal cancer remains low, with a lifetime probability of around 1% in the UK.
