Regular consumption of very hot coffee and tea is associated with a significantly increased risk of esophageal cancer, according to a new study from the University of Oxford involving nearly 1 million adults.
A recent study conducted by researchers at the University of Oxford has revealed a concerning link between the consumption of very hot beverages and an increased risk of esophageal squamous cell carcinoma (SCC). The study, which involved nearly 1 million adults, found that individuals who reported drinking tea or coffee at very high temperatures had approximately three times the risk of developing this type of cancer compared to those who preferred their drinks warm.
The research indicated that drinking six or more hot beverages daily was associated with a 71% higher risk of SCC. However, the same correlation was not observed for esophageal adenocarcinoma (AC), a different type of cancer that arises in the lower part of the esophagus.
Lead study author Keren Papier, a nutritional epidemiologist at the University of Oxford, emphasized the significance of the findings. The study is noted as the largest of its kind to date, with participants drawn from two major studies: the Million Women Study (MWS) and the UK Biobank (UKB). Participants in the MWS were followed for an average of 14 years, while those in the UKB were monitored for 11 years.
“Compared with people who reported drinking their beverages ‘warm,’ those who drank them ‘hot’ had around a 1.7 times higher risk of SCC, while those who drank them ‘very hot’ had around a three times higher risk,” Papier explained in an interview.
The findings were published in the International Journal of Cancer, highlighting the potential public health implications of beverage temperature on cancer risk. The researchers estimated that if the observed association reflects a true cause-and-effect relationship, approximately 14% of SCC cases could potentially be prevented if individuals opted for beverages at a “hot” temperature rather than “very hot.”
However, the study does have limitations. The researchers noted that beverage temperatures were self-reported rather than directly measured, which could lead to variability in how participants classified the temperatures of their drinks. “A limitation of our study was that, although we examined associations by self-reported preferred drink temperature, we did not have data on directly measured drink temperatures,” Papier acknowledged. “Therefore, we cannot determine how self-reported drink temperature is likely to relate to absolute drink temperature.”
Despite the findings, Papier reassured coffee and tea lovers that there is no need to eliminate these beverages from their diets. “These findings don’t mean people need to stop drinking tea or coffee. Just let your drinks cool down a little before drinking them,” she advised.
Dr. Aaron Sasson, chief of surgical oncology and co-director of the gastrointestinal oncology team at Stony Brook Cancer Center in New York, echoed the study’s findings, noting that consuming hot liquids can irritate the esophagus and potentially contribute to the development of esophageal cancer. “The hotter the liquid, the higher the risk of a ‘thermal injury,'” Sasson explained. He likened the effect to sustaining a burn on the skin, which can increase the risk of skin cancer in the affected area.
Importantly, Dr. Sasson pointed out that the study specifically focused on the risk of squamous carcinomas, rather than adenocarcinomas. He noted that in the United States, about 85% of esophageal cancers are adenocarcinomas, making the incidence of squamous carcinomas relatively low. The lifetime risk of developing squamous cell carcinoma of the esophagus in the U.S. is less than 1%.
While acknowledging the study’s limitations, Dr. Sasson advised caution for those who consume large quantities of hot beverages. “If you are a heavy consumer of hot tea or coffee, maybe you’d want to cool it down a little bit,” he suggested. However, he emphasized that for most people, drinking hot beverages is not the predominant risk factor for developing esophageal squamous cell carcinoma.
Other well-established risk factors for esophageal cancer include smoking, heavy alcohol consumption, acid reflux, and obesity. Dr. Sasson concluded, “If you were to limit alcohol consumption and eliminate cigarette smoking, you will have done wonders for your esophagus.”
As research continues to explore the connections between lifestyle choices and cancer risk, this study serves as a reminder of the importance of moderation and awareness in our daily habits, particularly regarding the temperature of the beverages we consume.
According to Fox News, the findings underscore the need for further investigation into the health impacts of beverage temperatures.