A large‑scale investigation by the University of Oxford has revealed that consuming hot or very hot beverages can significantly raise the likelihood of developing oesophageal squamous cell carcinoma (SCC). The research, which tracked almost one million British adults over a decade, found that people who regularly drank “hot” drinks faced roughly double the risk, while those who preferred “very hot” drinks had about three times the risk compared with peers who drank warm liquids. The findings add to a growing body of evidence that temperature, rather than the type of drink, may be a critical factor in cancer development.
Study Methodology and Scale
The investigation, led by Dr Keren Papier, a senior nutritional epidemiologist at Oxford Population Health, examined data from participants who reported their typical drinking habits. Respondents indicated whether they usually consumed drinks at “warm,” “hot,” or “very hot” temperatures. Over more than ten years of follow‑up, the team recorded incident cases of oesophageal SCC. The cohort size of nearly one million individuals makes this the largest study of its kind in a UK population, where tea and coffee are daily staples. Cancer Research UK, which funded the work, highlighted that the study builds on earlier research linking high‑temperature mate consumption in South America to similar cancers.
Key Findings and Scientific Context
Among the participants, those who described their drinks as “hot” were approximately 1.9 times more likely to develop oesophageal SCC, while those who drank “very hot” beverages faced a 2.9‑fold increase in risk. The association persisted after adjusting for smoking, alcohol intake, and other lifestyle factors. Notably, the study found no direct link between tea or coffee consumption and the cancer type; the risk appears tied to temperature alone. The International Agency for Research on Cancer classifies drinks above 65 °C as “very hot” and has labelled them “probably carcinogenic.” Average serving temperatures for tea and coffee often range from 71 °C to 85 °C, though many people cool them before drinking. In Canada, where the average incidence of oesophageal SCC is about 33.5 cases per million people each year (roughly 2,800 diagnoses annually), survival rates remain below 20 %.
Implications for Canada and Global Health
Canadian health advocates are watching the UK findings closely, as the country lacks specific regulations governing the serving temperature of hot beverages. While businesses can be held liable for serving drinks at unreasonably high temperatures, there are no mandatory temperature limits. The study’s authors stress that public awareness campaigns could help Canadians understand the potential risks of drinking scalding liquids over extended periods. Prolonged exposure to high temperatures can damage the lining of the oesophagus, creating a chronic inflammatory environment that may predispose cells to malignant transformation. Health professionals recommend allowing hot drinks to cool to a “warm” temperature—generally between 50 °C and 70 °C—before consumption.
The research also underscores the importance of cultural drinking habits. In many Western societies, tea and coffee are often consumed at temperatures that approach the “very hot” threshold. Simple behavioural adjustments, such as stirring and letting drinks sit for a few minutes, could mitigate risk without sacrificing the enjoyment of a hot beverage. Moreover, the study highlights a broader issue of heat‑related health risks that extend beyond cancer, including potential damage to oral tissues and the digestive tract.
Why it Matters
This Oxford investigation marks a pivotal moment in public health discourse, linking a common everyday habit—drinking hot tea or coffee—to a measurable increase in cancer risk. The scale of the study lends credibility to the notion that temperature is a modifiable risk factor, offering a clear pathway for prevention. For Canadians, where oesophageal SCC, though rare, carries a grim prognosis, the findings serve as a timely reminder that even seemingly innocuous practices can have serious health consequences. By raising awareness and encouraging safer drinking habits, individuals and policymakers can potentially reduce cancer incidence and improve outcomes for a disease that currently claims fewer than one in five patients. The study also paves the way for future research into how other hot consumables, such as soup or cocoa, might influence cancer risk, reinforcing the need for comprehensive dietary guidelines that consider temperature as a critical element.
