Overview

• NCI researchers using UK Biobank data reported a dose–response link between very hot tea or coffee and esophageal squamous cell carcinoma, with eight or more very-hot cups daily associated with about 5.6 times higher risk.
• The study, published in the British Journal of Cancer, also found elevated risks at lower intakes, from roughly 2.5 times higher risk for up to four very-hot cups to about 4.8 times for six to eight cups per day.
• IARC in 2016 classified beverages above about 65°C as probably carcinogenic to humans, pointing to temperature as the driver rather than the type of drink.
• Mechanistic evidence suggests repeated heat injury can damage the esophageal lining; in animals, water at about 70°C produced more precancerous changes, and large 20 ml sips of 65°C coffee raised internal esophageal temperature by up to 12°C.
• Experts recommend practical steps such as letting drinks cool for several minutes, opening lids and stirring, adding cool milk or water, and taking small sips to reduce potential heat damage.