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

For millions of people, a cup of tea or coffee is an essential part of the morning routine. But how hot the beverage is when consumed may also matter for health.

A large new study suggests that drinking tea or coffee at very high temperatures may be associated with an increased risk of esophageal squamous cell carcinoma (SCC), a type of cancer that develops in the lining of the esophagus.

Researchers analyzed health data from nearly one million adults in the United Kingdom and found that people who reported drinking their tea or coffee “very hot” had an approximately threefold higher risk of developing esophageal SCC compared with those who consumed the beverages at lower temperatures.

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

It May Not Just Be About How Many Cups You Drink

When it comes to tea and coffee consumption, health discussions often focus on how much people drink. However, the findings suggest that the temperature of the beverage may also be an important consideration.

The study also found an association between consuming six or more hot beverages a day and an increased risk of esophageal SCC.

Researchers believe that repeatedly exposing the esophagus to very hot liquids over many years could cause thermal injury to its lining. Persistent or repeated damage may potentially contribute to the development of cancer, although this biological explanation does not establish that hot beverages directly cause cancer.

A Simple Way to Reduce Exposure

One practical aspect of the findings is that beverage temperature is relatively easy to control.

Rather than drinking tea, coffee or other hot beverages immediately after they are prepared, people can allow them to cool for a while before drinking. Those who regularly consume large quantities of very hot beverages may also consider reducing the amount they drink.

In other words, the findings do not necessarily mean people need to give up their favorite beverages. Allowing them to cool to a more comfortable temperature may be a simple precaution.

The Study Has Important Limitations

Although the research is among the large studies examining the relationship between hot beverage consumption and esophageal cancer, its findings should be interpreted with caution.

The researchers identified an association between beverage temperature and the risk of esophageal SCC. An association, however, does not prove causation. The study therefore cannot establish that drinking very hot tea or coffee directly causes cancer.

Other factors also play an important role in esophageal cancer risk. Smoking and alcohol consumption, for example, are established risk factors, while other aspects of lifestyle, environment and individual health may also influence a person's overall risk.

For that reason, it would be inappropriate to describe tea or coffee itself as a direct cause of esophageal cancer based on this study alone.

A Simple Precaution

Tea and coffee are consumed every day by hundreds of millions of people around the world. The practical message from the research is therefore less about abandoning these beverages and more about being mindful of their temperature.

Allowing tea, coffee and other hot drinks to cool before consumption—and avoiding a habit of regularly drinking beverages at extremely high temperatures—may be a reasonable precaution for long-term esophageal health.

At the same time, an individual's overall risk of esophageal cancer depends on a range of factors. Smoking, alcohol consumption, lifestyle and other health-related considerations should also be taken into account when assessing that risk.

Ultimately, the study adds to evidence suggesting that how hot a beverage is when consumed may matter—not simply how many cups a person drinks.