Recent studies indicate that consuming very hot drinks may significantly increase the risk of esophageal cancer, a concerning finding for hot beverage enthusiasts.
Story Highlights
- Very hot drinks are classified as “probably carcinogenic” by IARC.
- Drinking very hot beverages is linked to higher esophageal cancer risk.
- Recent studies confirm up to six-fold increased risk for heavy consumers.
- Experts advise moderating temperature and quantity of hot drinks.
Scientific Findings on Hot Drinks and Esophageal Cancer
Scientific research has increasingly pointed to a link between the consumption of very hot beverages and an elevated risk of developing esophageal squamous cell carcinoma (ESCC). The International Agency for Research on Cancer (IARC) classified drinks hotter than 65°C as “probably carcinogenic to humans” in 2016. Recent studies underscore that both the temperature and volume of hot drinks contribute to the risk, with a 2025 UK study revealing that heavy consumers of very hot tea or coffee are almost six times more likely to develop ESCC.
Very hot beverages may carry a carcinogenic risk – not because of the drink itself, but because of the temperature.
In 2016, the International Agency for Research on Cancer (IARC) classified drinking beverages above 65 °C as “probably carcinogenic to humans.”. This places very… pic.twitter.com/xAXvILts7u
— William A. Wallace, Ph.D. (@drwilliamwallac) August 20, 2025
The mechanism behind this increased risk involves chronic heat injury to the esophagus, which can damage cells and potentially lead to cancerous growths. This risk is compounded by gastric acid reflux, which can exacerbate injury from hot liquids. While the danger is particularly pronounced for ESCC, studies have not found a significant link between hot drink consumption and esophageal adenocarcinoma (EAC). This specificity suggests that the thermal damage mechanism is a critical factor in the risk.
Global Implications and Cultural Considerations
Globally, ESCC remains a significant health concern, especially in regions where drinking hot tea and coffee is a cultural norm, such as East Africa, Iran, and China. Health agencies, including the World Health Organization, are working to inform these populations about the potential risks. Public health guidelines are increasingly focusing on moderating both the temperature and volume of hot drinks to reduce the incidence of ESCC, a preventable cancer risk factor.
Social practices around hot drinks may evolve as public awareness grows. The beverage industry, too, could face changes, with possible shifts in marketing strategies and product recommendations to align with health guidelines. Meanwhile, healthcare sectors might increase efforts in screening for ESCC and educating the public on safe consumption practices.
Watch: REGULAR INTAKE OF VERY HOT DRINKS MAY INCREASE CANCER RISK,
Expert Opinions and Future Directions
Medical experts, such as Professor Vincent Ho, emphasize the importance of understanding the thermal injury mechanism and advocate for consumer education on safer drinking habits. Ongoing research aims to further elucidate the connection between hot drink consumption and esophageal cancer, focusing on identifying safe consumption thresholds.
While current findings highlight the importance of avoiding very hot drinks, they also open avenues for future studies to explore additional risk factors and potential interventions. As research progresses, the consolidation of scientific consensus will continue to guide public health policy and influence individual behavior, potentially reducing the incidence of esophageal cancer worldwide.
Sources:
Women’s Health Magazine: Hot Drinks Cancer Risk Study
PMC: Meta-analysis on Hot Tea and ESCC
Science Alert: Temperature and Cancer Risk
Study Finds: Hot Drinks and Cancer Explained
IARC: Hot Beverage Thermal Exposure Index
