Very Hot Drinks Triple Oesophageal Cancer Risk, Landmark UK Study Warns
A new study of nearly one million UK adults has found that drinking beverages at very hot temperatures could triple the risk of developing a common type of oesophageal cancer. The research, led by the University of Oxford and published in the International Journal of Cancer, provides the strongest evidence yet in a Western population that scalding drinks can damage the food pipe.
Researchers analysed data from 977,282 middle-aged men and women from the Million Women Study and UK Biobank, tracking their health for an average of 14 years. Participants reported whether they preferred their tea or coffee 'warm', 'hot', or 'very hot', and how many cups they consumed daily. During follow-up, 2,348 cases of oesophageal cancer were recorded, including 1,045 cases of squamous cell carcinoma (SCC) and 1,303 cases of adenocarcinoma.
After adjusting for consumption frequency, people who said they drank their beverages 'very hot' had more than three times the risk of SCC compared with those who preferred 'warm' drinks. Additionally, among hot drinkers, consuming six or more cups per day – regardless of exact temperature – was linked to a 71% higher risk of SCC than drinking fewer than six. However, the study found no strong association between drink temperature or frequency and adenocarcinoma, the other main form of oesophageal cancer.
What Does 'Very Hot' Mean?
The study defined 'very hot' as any drink at 65°C (149°F) or above. For context, water boils at 100°C, and tea or coffee poured straight from a kettle is typically around 90–95°C. Even after adding milk, the liquid may still exceed 65°C. According to the BBC, researchers stress that overall risk remains low for individuals, but the findings reinforce practical advice: let hot drinks cool to a comfortable sipping temperature before drinking.
Cancer Research UK said: "It's difficult to put an exact time on how long a hot drink should be left to cool, but if you're worried, we'd suggest just waiting until it's comfortable to drink rather than drinking it while it's still very hot."
Why Temperature Matters for Oesophageal Health
The oesophagus, or food pipe, is lined with delicate cells that can be damaged by repeated exposure to extreme heat. Over time, this irritation can lead to cellular changes that increase cancer risk. This mechanism explains why very hot beverages – not the beverages themselves – are the culprit. The new study adds to a body of global research linking scalding drinks to oesophageal SCC, which has been observed in Asia, Africa, South America, and the Middle East.
The World Health Organization's International Agency for Research on Cancer (IARC) classified hot drinks above 65°C as 'probably carcinogenic' back in 2016, based mainly on studies involving tea and the South American herbal infusion mate. The Oxford research now confirms this risk in a large UK population, closing a gap in evidence for Western countries.
Oesophageal Cancer: A Serious, Often Silent Disease
Oesophageal cancer is the eighth most common cancer worldwide and has a poor prognosis because it is frequently diagnosed at a late stage. Symptoms like difficulty swallowing, persistent heartburn, or unintentional weight loss often appear only when the disease has advanced, making prevention crucial. In the UK alone, around 9,300 new cases are diagnosed each year, according to Cancer Research UK.
The new study's authors note that while the relative risk increase from very hot drinks is substantial, the absolute risk remains low. For example, if roughly 1 in 400 people develop oesophageal SCC over their lifetime, a threefold increase would raise that to about 3 in 400 – a meaningful jump but still far from a guarantee of cancer. Experts emphasise that other lifestyle factors, such as smoking, alcohol consumption, and acid reflux, play more significant roles in overall oesophageal cancer risk.
Study Strengths and Limitations
The Oxford study is the largest of its kind, but it relies on self-reported perceptions of drink temperature rather than exact measurements. Participants were asked to classify their usual drinks as 'warm', 'hot', or 'very hot' – a subjective measure that could vary between individuals. However, researchers note that similar patterns have been observed in studies using actual temperature readings, such as those involving mate in South America, where drinks are typically consumed at 70°C or higher.
The study also adjusted for confounding factors like smoking, alcohol intake, and body mass index, but as with all observational research, it cannot prove causation outright. Still, the consistency of findings across geographically diverse populations strengthens the case that heat itself is a risk factor.
What This Means for Your Morning Brew
For most people, the simple takeaway is: wait a few minutes before taking that first sip. As lead researcher Dr Keren Papier told The Guardian: "People should let very hot cups of tea and coffee cool down until they are comfortable to drink." She added that the research in South America – where mate is traditionally drunk piping hot – shows that this cultural habit carries real health consequences.
For those who like their drinks scalding, it may be wise to develop a new habit. "Instead of drinking it straight away, perhaps let it sit for a few minutes, or add a little cold milk," suggests Cancer Research UK. Interestingly, the study found that adding milk lowers the temperature, but a milky tea or coffee can still be dangerously hot if not allowed to cool.
Beyond Cancer: Broader Health Implications
The findings come amid growing public awareness of how everyday habits shape long-term health. Recent headlines about health risks in food and household products – such as xylitol in gum linked to heart risks – reflect a broader trend of scrutinising common consumables. While the link between hot drinks and cancer has been known for decades, this study translates that risk into more concrete numbers for a Western audience.
For doctors and public health officials, the message is clear: temperature matters. Just as we’ve been taught to avoid burns on our skin, we should protect the delicate lining of our oesophagus. The IARC’s 2016 classification was a wake-up call, but this latest research – conducted on a massive scale – reinforces the need for simple, actionable advice.
In the meantime, continue enjoying your tea or coffee, but with a slight delay. As the authors conclude, “waiting until your drink is comfortable to sip is a small price to pay for reducing cancer risk.”
The Bottom Line
This study, published September 9, 2026, is a reminder that even comforting rituals can carry hidden risks. While the absolute odds of oesophageal cancer remain small for any individual, the threefold increase associated with very hot drinks is notable. If you habitually down your coffee immediately after brewing, consider cooling it down – your oesophagus will thank you.
For those concerned about other potential health hazards in everyday products, staying informed is key. For instance, recent recalls such as the Fi Dog Supplements Recall highlight the importance of regulatory vigilance. But when it comes to hot beverages, the evidence now strongly supports a simple, universal precaution: let your drink steep, cool, and then savour safely.
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