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Regularly drinking beverages like tea and coffee at very hot temperatures increases the risk of cancer of the food pipe or gullet, known as oesophageal cancer, UK research suggests.
The study, which analysed nearly a million middle-aged men and women, indicates that people who consume their drinks "very hot" face roughly three times the risk of developing the cancer compared to those who prefer "warm" tea or coffee.
Steaming hot liquid can damage the delicate cell lining of the food pipe as it travels down to the stomach.
However, experts stress that the overall risk of developing this type of cancer remains low.
What is a safe temperature?
Oxford University researchers define any drink consumed at 65°C or above as "very hot" and potentially hazardous.
Tea or coffee prepared immediately after water boils reaches nearly 100°C. Once poured into a cup, the temperature drops slightly to between 90°C and 95°C.
Adding milk lowers the temperature slightly, though milky tea or coffee can still remain far too hot for safe consumption.
Experts advise waiting a few minutes before drinking to allow the liquid to cool to a safer temperature.
Consuming six or more hot drinks per day further elevates the overall risk.
Understanding the risks
Researchers estimate that roughly one to two out of every 10 oesophageal cancer cases could be avoided if individuals stopped drinking very hot beverages.
Smoking, alcohol consumption, and obesity present a substantially higher risk of developing oesophageal cancer than hot drinks alone.
Oesophageal cancer is relatively rare, ranking as the 11th most common cancer globally.
Asia accounts for approximately 75 per cent of all global cases and deaths, according to the World Cancer Research Fund.
Men are roughly two to three times more likely to develop oesophageal cancer than women.
Signs to watch for include heartburn, indigestion, pain in the throat or chest, and unexplained weight loss.
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