A recent study discovered drinking hot coffee may raise the risk of esophageal squamous cell carcinoma (SCC).
The study assesses the association between hot drinks and oesophageal cancer.
The research, led by Dr Keren Papier of the University of Oxford, assessed data from almost 980,000 individuals across the UK who were followed for nearly 14 years.
Participants reported whether they preferred their drinks “very hot,” “hot” or “warm.”
Scientists discovered that individuals who consumed beverages at “very hot” temperatures had nearly three times the risk of developing oesophageal SCC in contrast to those who took warm drinks.
Moreover, the risk was associated with frequency: People drinking six or more hot drinks on a daily basis had a 71% increased risk of SCC as compared to those drinking fewer than six.
However, researchers found little association between hot drinks and oesophageal adenocarcinoma (AC), the other major type of oesophageal cancer.
Researchers believe very hot drinks may pose damage to the cells lining the oesophagus via repeated heat exposure, which may possibly contribute to cancer development.
Alcohol consumption and smoking are other highly contributing factors of oesophageal cancer.
The International Agency for Research on Cancer classified very hot beverages as “probably carcinogenic to humans” in 2016.
Cancer Research UK advised people concerned regarding the risk of letting tea and coffee cool until they are comfortable to drink, instead of consuming them while extremely hot.
Muy-Teck Teh, a professor of molecular oral oncology at Queen Mary University of London, stated, “A key limitation, however, is that perceived drink temperature is inherently subjective, and it remains unclear whether individuals who tolerate or prefer very hot drinks have altered thermosensation or mucosal sensitivity that might itself reflect underlying biological predisposition to squamous cell carcinoma and lead them to prefer hotter drinks.”
“This possibility cannot be excluded and complicates interpretation of causality”, he added.
Overall, the study suggests that letting very hot tea and coffee to cool before drinking is considered a simple way to minimise exposure to potentially harmful heat.
