A study described as the world’s largest investigation of the relationship between hot beverages and oesophageal cancer has found that consuming very hot tea and coffee is linked to roughly triple the risk of developing the disease. Researchers say the association depends on both how hot the drink is and how much of it a person consumes.
The findings point to temperature as an important factor in risk, with higher risk observed among people who reported drinking very hot beverages. Study authors and independent cancer experts emphasised that simple behavioural changes — allowing drinks to cool until they are comfortable to drink — could reduce potential harm.
Public health specialists noted the result has practical implications given how widespread tea and coffee consumption is globally. They called for clearer consumer guidance and for further research to understand how temperature and drinking habits interact with other known risk factors for oesophageal cancer.
The researchers and cancer experts cautioned that the study shows an association between very hot drinks and increased risk, and additional studies will be needed to confirm causality and to refine advice. Meanwhile, clinicians advising patients said the precautionary step of cooling hot beverages before drinking is sensible.