A new study has found that regularly consuming extremely hot tea, coffee and other beverages may be associated with a significantly higher risk of developing a specific type of oesophageal cancer.
The research, led by Dr Karen Papier of the University of Oxford, analysed data from around 980,000 people in the UK, who were followed for approximately 14 years.
The study aimed to examine the possible link between the consumption of hot beverages and oesophageal cancer.
Participants were asked about their preferred drinking temperature for tea, coffee and other beverages and were asked to classify it as very hot, hot or warm.
The findings showed that people who regularly consumed beverages at very hot temperatures had nearly three times the risk of oesophageal squamous cell carcinoma (SCC) compared with those who preferred warm beverages.
The researchers also found that the risk may be linked not only to temperature but also to the amount consumed. People who drank six or more hot beverages a day had a 71 per cent higher risk of SCC than those who consumed fewer than six hot beverages daily.
However, the researchers found no clear association between hot beverage consumption and another major type of oesophageal cancer, known as adenocarcinoma (AC).
Read also: Citizens to get free treatment under Prime Minister’s health card
