Warning: Your Morning Coffee Could Be a Cancer Risk!

Hot beverages like tea and coffee are cherished daily rituals for many, often prepared with precision to achieve the perfect flavor. However, emerging research highlights a critical health concern: the temperature of these drinks may pose a risk to your well-being. This article explores the scientific evidence linking very hot beverages to oesophageal cancer and provides practical guidance for safer consumption.

In 2016, the International Agency for Research on Cancer (IARC) classified beverages consumed at temperatures above 65°C as "probably carcinogenic to humans," placing them in the same risk category as indoor wood smoke emissions or excessive red meat consumption. The IARC's findings emphasize that it is the temperature, not the beverage itself, that drives the risk.

Studies from South America, particularly on mate—a traditional herbal drink typically consumed at around 70°C—demonstrated a correlation between frequent consumption of very hot beverages and an increased risk of oesophageal cancer. Similar patterns have been observed in regions across the Middle East, Africa, and Asia.

A recent large-scale study in the United Kingdom, involving nearly half a million adults, further confirmed these findings. The study revealed that individuals consuming eight or more cups of very hot tea or coffee daily faced a nearly sixfold increase in oesophageal cancer risk compared to those who abstained from such drinks.

The primary mechanism by which hot drinks may contribute to oesophageal cancer involves thermal damage to the oesophageal lining. Repeated exposure to high temperatures can harm cells, potentially leading to cancerous changes over time.

Animal studies provide further insight: in a 2016 study, mice predisposed to cancer developed precancerous oesophageal growths more rapidly when exposed to 70°C water compared to cooler water. Another hypothesis suggests that heat damage weakens the oesophageal barrier, increasing susceptibility to harm from gastric acid reflux, which may further elevate cancer risk over time.

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The risk of oesophageal damage is influenced not only by the temperature of the drink but also by the volume and speed of consumption. Research indicates that large sips of hot beverages (e.g., 20 milliliters of 65°C coffee) can raise the internal oesophageal temperature by up to 12°C, causing significant thermal injury. Frequent consumption of large quantities of very hot drinks over time is particularly concerning, whereas occasional small sips are less likely to cause harm.

Beverage preparation often involves temperatures near the boiling point of water (100°C), with takeaway coffee sometimes served as hot as 90°C to accommodate delayed consumption. However, research suggests an optimal temperature of 57.8°C for coffee, balancing flavor preservation with reduced risk of oesophageal damage.

Allowing drinks to cool naturally is a practical step to mitigate risk. For example, waiting 5–10 minutes after preparation can reduce the temperature by 10–15°C. Stirring, blowing, removing the lid from takeaway cups, or adding cool water or milk can further accelerate cooling. Taking small sips to test the temperature also helps avoid large gulps, which can significantly increase oesophageal temperature and risk of injury.

While hot beverages remain a beloved part of daily life, their temperature warrants careful consideration. Drinking beverages above 65°C, particularly in large quantities, is associated with an increased risk of oesophageal cancer due to thermal damage to the oesophageal lining.

By adopting simple habits—such as allowing drinks to cool, using cooling techniques, and taking small sips—you can continue to enjoy your tea or coffee while minimizing potential health risks. Stay informed and prioritize your health with every sip.

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