Dubai · Gulf Edu
Drinking very hot tea and coffee triples the risk of developing oesophageal cancer, according to the world’s largest study. Participants in the UK-based study, involving nearly 980,000 people, were followed for 14 years. The research found that consuming drinks at a 'very hot' temperature increases the risk of oesophageal squamous cell carcinoma (SCC) by threefold compared to warm drinks, after adjusting for consumption frequency.
Daily consumption of six or more very hot drinks was linked to a 71% higher SCC risk. However, hot drinks do not significantly raise the risk of adenocarcinoma (AC), the other form of oesophageal cancer. The study, led by Dr Keren Papier at the University of Oxford, concluded that temperature and frequency of hot drink consumption are key factors in SCC risk.
The findings align with previous studies in Asia, Africa, South America, and the Middle East, where drinking tea or mate at temperatures above 70°C was associated with increased cancer risk. The International Agency for Research on Cancer classified hot drinks as 'probably carcinogenic' in 2016. Health experts suggest cooling drinks before consumption to reduce SCC risk, though they caution against mandating lower temperatures in cafes or restaurants.
Critics note potential biases due to self-reported temperatures.
Source: The Guardian
