Pune: For many of us, the day does not begin without a steaming cup of tea or coffee. It is the drink people reach for to shake off morning fatigue, take a breather during a hectic workday, or sit back and enjoy conversations with family and friends. But while that piping-hot cup may feel comforting, drinking it too hot, too often could quietly take a toll on our health.
Experts warn that regularly consuming extremely hot beverages, particularly those above 65°C, may damage the lining of the oesophagus and, over the years, increase the risk of oesophageal cancer.
Drinking beverages at extremely high temperatures can repeatedly injure the delicate lining of the food pipe and throat. While a single episode of drinking a very hot beverage may cause temporary irritation, repeated exposure can lead to ongoing inflammation and cellular stress. Over time, this repeated injury may cause changes in the cells lining the oesophagus and contribute to abnormal cell growth. Therefore, people should avoid drinking tea, coffee, or other beverages when they are scalding hot and allow them to cool to a comfortably warm temperature before consuming them.
Many people prefer their tea or coffee almost boiling, believing that the hotter it is, the better it tastes. However, it is important to understand that the temperature of the beverage matters. The International Agency for Research on Cancer (IARC), under the World Health Organization, has classified very hot beverages consumed at temperatures above 65°C as “probably carcinogenic to humans.” This does not mean that tea or coffee directly causes cancer. Rather, repeated exposure to extreme heat can cause irritation and microscopic injury to the tissues lining the mouth, throat and oesophagus, potentially increasing cancer risk over time.
“Drinking extremely hot tea or coffee repeatedly exposes the oesophageal lining to heat stress and repeated minor injuries. If this becomes a long-standing habit, it may contribute to an increased risk of oesophageal cancer. A simple preventive step is to allow the beverage to cool for a few minutes before drinking it rather than consuming it while it is still steaming hot,” said Dr Vivek Bande, Surgical Oncologist, Oncolife Cancer Centre, Talegaon-Dabhade**.
The concern is particularly important because the early warning signs of oesophageal cancer are often mistaken for common digestive problems. Difficulty or pain while swallowing, a feeling that food is getting stuck in the throat or chest, persistent heartburn, chest discomfort, changes in voice, unexplained weight loss, and a long-lasting cough should not be ignored, especially when they persist.
“Difficulty in swallowing or repeatedly feeling that food is getting stuck should not simply be dismissed as acidity. Persistent or unusual symptoms need medical evaluation. Along with avoiding extremely hot beverages, people can reduce their overall cancer risk by staying away from tobacco and excessive alcohol, maintaining a balanced diet, keeping a healthy weight and seeking medical advice when warning signs persist,” said Dr Ram Patil, Head and Neck Surgical Oncologist, Apollo Spectra, Pune.
Experts advise tea and coffee lovers not to give up their favourite beverage, but to change the way they consume it. Instead of drinking it immediately after it is prepared, allowing it to cool for a few minutes can help bring down the temperature. Beverages around 50–60°C are considered considerably safer than those consumed at extremely high temperatures.
The risk of oesophageal cancer, however, is not linked to hot beverages alone. Tobacco use, alcohol consumption, obesity, dietary factors and other medical conditions can also contribute to the risk. Therefore, the message is not to stop drinking tea or coffee altogether, but to avoid drinking them *scalding hot*.
Waiting a few minutes before taking that first sip could be a simple way to protect the delicate lining of the food pipe. Also, seek timely help for unusual symptoms such as swallowing difficulties.
