The largest study to date linking hot beverage consumption and esophageal cancer analyzed nearly 980,000 UK adults and found preferring very hot drinks was associated with more than a threefold increased risk of esophageal squamous cell carcinoma. Drinking six or more hot beverages daily was tied to a 71% higher risk after accounting for temperature. The IARC defines “very hot” as above 65°C (149°F), and experts recommend letting drinks cool or adding milk/cold water. Although relative risks were substantial, the absolute chance of esophageal cancer remains low in Western populations.
Very Hot Coffee and Tea May Triple Risk Of Esophageal Cancer, Largest UK Study Finds
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A major UK study of nearly one million adults adds strong evidence that drinking very hot beverages — not just warm ones — is linked with a substantially higher risk of esophageal squamous cell carcinoma (SCC), the most common subtype of esophageal cancer worldwide.
Study Overview
Published in the International Journal of Cancer, researchers analyzed self-reported hot-drink habits from almost 980,000 middle-aged participants drawn from two large cohorts: the Million Women Study and the UK Biobank. Across average follow-ups of 14.2 and 11.1 years, respectively, there were 2,348 incident cases of esophageal cancer.
Key Findings
The study found a clear stepped association between preferred drink temperature and esophageal SCC risk:
- Participants who preferred drinks described as “hot” had nearly double the risk compared with those who preferred “warm.”
- Those who preferred drinks described as “very hot” showed more than a threefold increase in risk.
- Independently of temperature, consuming six or more hot drinks per day (vs. fewer than six) was associated with a 71% higher risk of esophageal SCC.
Context And Interpretation
The International Agency for Research on Cancer (IARC) classified drinking very hot beverages as "probably carcinogenic to humans" in 2016 and defines "very hot" as above 65°C (149°F). In this UK-based study, about 15% of participants reported preferring their drinks "very hot," and roughly half reported drinking six or more hot beverages daily.
“This is the largest study to date, and it does really add to the evidence that drinking very hot and hot beverages could increase the risk of this type of cancer,” said Keren Papier, lead author and senior nutritional epidemiologist at Oxford Population Health.
Limitations
The authors caution that participants self-reported perceived drink temperatures rather than having actual temperatures measured. Individual sensitivity to heat varies, so reported categories like “hot” and “very hot” may not correspond precisely to specific temperatures. Because of this, the study demonstrates robust associations but does not by itself prove causation.
Researchers also noted that other established risk factors—particularly smoking, heavy alcohol use, and certain environmental exposures—remain important contributors to esophageal SCC risk, and patterns vary geographically.
Practical Takeaways
Despite the increased relative risks reported, the absolute probability of developing esophageal cancer remains low in Western populations: esophageal cancer accounts for roughly 2% of cancers in the UK, with about a 1% lifetime risk. Experts advise simple measures to reduce beverage temperature, such as letting drinks cool, adding milk or a splash of cold water, blowing on the cup, or taking small sips. These steps are straightforward and may reduce potential thermal injury to the esophageal lining.
“There is prior evidence that hot liquids damage the cells lining the oesophagus and can cause inflammation, so there is a plausible explanation for the findings,” said epithelial physiologist Ian Johnson, not involved in the study. “It would be prudent for people to consume cooler drinks (less than 65°C) rather than hotter.”
Bottom line: Prefer your tea or coffee a little cooler — it’s an easy change that may lower a potentially meaningful risk.
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