Very Hot Tea and Coffee Linked to Higher Oesophageal Cancer Risk, Oxford-Led Study Finds
A large UK study has raised fresh concerns about drinking tea and coffee at very high temperatures, finding that people who prefer their beverages very hot may face a substantially higher risk of oesophageal squamous cell carcinoma (ESCC), a type of cancer affecting the oesophagus.
The research, involving hundreds of thousands of UK participants, examined both how frequently people consumed tea and coffee and how hot they preferred those drinks. The findings add to earlier international research suggesting that repeated exposure to very hot beverages may damage the lining of the oesophagus over time.
What Did the New Study Find?
Researchers examined data from 454,796 adults in the UK Biobank and followed participants for an average of about 11.6 years. During the study period, researchers identified 242 cases of oesophageal squamous cell carcinoma.
Compared with people who drank warm beverages or did not drink tea or coffee, participants who preferred very hot drinks had a higher observed risk of ESCC. For those drinking four or fewer very hot beverages per day, the estimated risk was about 2.5 times higher. The association became stronger among people consuming larger numbers of very hot drinks.
The study did not find a similarly clear association between beverage temperature and oesophageal adenocarcinoma, another major type of oesophageal cancer.
Why Could Temperature Matter?
The concern is not that tea or coffee automatically causes cancer. Instead, researchers believe repeated exposure to very high temperatures could injure the cells lining the oesophagus.
The oesophagus is the tube that carries food and drinks from the mouth to the stomach. Regularly consuming liquids that are hot enough to cause repeated thermal irritation may contribute to cellular damage over a long period.
Earlier research has also reported associations between very hot tea and ESCC. A prospective study from Iran, for example, found increased risk among people drinking tea at temperatures of 60°C or higher.
Very Hot Drinks Are Different From Normal Hot Drinks
One important point is that the research does not mean people need to stop drinking tea or coffee.
The study specifically examined preferred drinking temperature and consumption levels. The strongest associations were seen among participants who reported drinking beverages at very hot temperatures.
Researchers therefore focused on allowing beverages to cool before drinking them rather than suggesting that tea or coffee itself should be avoided.
How Much Does Consumption Matter?
Temperature and frequency appeared to work together in the study.
Among participants who preferred hot rather than warm beverages, the estimated ESCC risk increased as daily consumption increased. For very hot beverages, the association was stronger still, particularly among people consuming several cups per day.
This does not mean that drinking a single very hot cup of tea will cause cancer. Cancer risk is influenced by many factors, and the study describes an association at the population level, not a guarantee for any individual.
Previous Research Supports the Concern
The new findings are consistent with earlier research from different parts of the world.
A long-term study of more than 50,000 adults in northeastern Iran found that objectively measured tea temperatures of at least 60°C were associated with increased ESCC risk. Participants who described their tea as “very hot” also had a higher observed risk.
International cancer research has previously identified drinking very hot beverages as a potential cancer hazard, particularly in relation to oesophageal cancer. This means the latest UK findings add to an existing body of evidence rather than appearing in isolation.
Other Cancer Risk Factors Still Matter
Experts emphasize that beverage temperature is only one potential factor among many.
Smoking and alcohol consumption are well-established risk factors for oesophageal cancer, and reducing exposure to these major risks remains important. The latest research should therefore not be interpreted as suggesting that beverage temperature is the main cause of oesophageal cancer.
Instead, it provides another reason to avoid repeatedly consuming liquids at temperatures that are uncomfortable or extremely hot.
What Should Tea and Coffee Drinkers Do?
For people who enjoy tea or coffee, a simple precaution is to allow the drink to cool for a while before drinking it, particularly if it is hot enough to burn the mouth or throat.
Waiting until a beverage reaches a comfortable drinking temperature can reduce exposure to extreme heat while allowing people to continue enjoying their usual drinks.
The research does not establish that a specific cooling time eliminates cancer risk, so the practical message is simply to avoid drinking beverages while they are extremely hot.
Study Limitations
Although the study is large, researchers acknowledge limitations.
Participants reported their preferred beverage temperatures, meaning the measurements were not necessarily direct temperature readings taken from every drink. Self-reported habits can introduce uncertainty.
The study is also observational, meaning it can identify associations but cannot by itself prove that very hot beverages directly caused individual cases of cancer.
Researchers say further investigation will help clarify the relationship between exact drinking temperatures, consumption frequency and long-term cancer risk.
The Bottom Line
The latest evidence provides a strong reason to be cautious about regularly drinking tea or coffee at extremely high temperatures. The concern is primarily linked to oesophageal squamous cell carcinoma, rather than tea or coffee consumption in general.
For most people, the practical takeaway is straightforward: let very hot drinks cool to a comfortable temperature before drinking them.
Tea and coffee can remain part of a normal diet, but avoiding extremely hot beverages may be a sensible step for reducing unnecessary exposure to very high temperatures.