Consuming very hot tea or coffee regularly may increase the risk of certain types of esophageal cancer, based on a study conducted at the University of Oxford. This research involved nearly one million adults in the U.K., making it the largest study of its kind.

Esophageal Cancer Risks

The study found that individuals who reported drinking their beverages “very hot” faced approximately three times the risk of developing esophageal squamous cell carcinoma (SCC) compared to those who preferred their drinks warm. SCC originates in the cells lining the esophagus. This increased risk was not observed for esophageal adenocarcinoma (AC), a type of cancer affecting the lower esophagus.

Study Details

Keren Papier, a nutritional epidemiologist at the University of Oxford, led the study. Half of the participants came from the Million Women Study (MWS) and were observed for an average of 14 years, while the other half belonged to the UK Biobank (UKB) and were followed for 11 years. The study’s results suggest that those drinking six or more hot beverages per day faced a 71% increased risk of SCC.

Compared with people who reported drinking their beverages ‘warm,’ those who drank them ‘hot’ had around a 1.7 times higher risk of SCC, while those who drank them ‘very hot’ had around a three times higher risk.

The study was published in the International Journal of Cancer.

Potential Preventive Measures

The researchers suggest that if these associations reflect a true cause-and-effect relationship, about 14% of SCC cases could potentially be prevented by choosing “hot” rather than “very hot” beverages. However, a significant limitation of the study is that beverage temperatures were self-reported, implying potential variances in individual heat tolerance.

Expert Opinions

Dr. Aaron Sasson, chief of surgical oncology at Stony Brook Cancer Center, noted that these findings align with existing biological theories but should be viewed in context. Sasson explained that hot liquids might cause thermal injuries to the esophagus, much like a burn, leading to cancer over time.

He emphasized that, in the U.S., adenocarcinomas account for approximately 85% of esophageal cancers. Hence, the overall risk of SCC remains low. Additionally, acknowledged risk factors for esophageal cancer include smoking, excessive alcohol consumption, acid reflux, and obesity.

To mitigate esophageal cancer risk, reducing alcohol intake and quitting smoking are more effective than changing beverage temperature habits.