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Research Indicates That Frequent Consumption of Coffee, Tea, or Mate Above 65 °C Significantly Increases the Risk of Esophageal Cancer
Whether coffee, tea, or any other hot beverage, the habit is almost always a comforting ritual. For many, the temperature is part of the experience. However, scientific evidence shows that frequently consuming liquids above a certain limit can pose health risks. Research points to a link between very hot beverages and esophageal cancer.
What International Studies Say
In 2016, the International Agency for Research on Cancer classified the consumption of liquids above 65 °C as “probably carcinogenic to humans.”
This decision placed the habit in the same risk category as indoor wood smoke emissions and frequent consumption of red meat.
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The agency’s report concluded that the issue is with the temperature, not the type of beverage. This is because studies conducted in South America showed the relationship between the consumption of mate—typically consumed at 70 °C—and the rise in cases of esophageal cancer.
Similar research conducted in the Middle East, Africa, and Asia reinforced the results, associating very hot beverages with the development of this type of cancer.
Until recently, there was a lack of consistent data in European populations and Western countries.
Confirmation in a Study in the United Kingdom
A study conducted this year with nearly half a million British adults provided new evidence.
The survey showed that people who consumed eight or more cups of very hot tea or coffee per day had almost six times the chances of developing esophageal cancer compared to those who did not maintain this habit.
Therefore, it is not just a cultural practice. The amount of beverage consumed and the frequency also seem to play a decisive role in increasing the risk.
How Heat Affects the Esophagus
Drinking very hot liquids can cause repeated damage to the cells lining the esophagus.
Researchers have suggested this link since the 1930s. Over time, these thermal injuries can evolve into cancerous changes.
In a study with cancer-prone mice, scientists observed that drinking water at 70 °C accelerated the development of pre-cancerous tumors in the esophagus compared to animals that received water at lower temperatures.
Another theory is that heat weakens the esophagus’s natural barrier. This would facilitate the action of aggressive substances, like gastric acid from reflux, increasing the likelihood of chronic damage that can evolve into cancer.
Quantity and Speed Matter
Besides temperature, the size of the sip and the speed at which the beverage is consumed influence the risk. A study measured the temperature inside the esophagus of volunteers who drank coffee under different conditions.
The result showed that large sips of 20 milliliters increased the internal temperature by up to 12 °C when the liquid was at 65 °C.
This sudden increase can cause repeated injuries. Therefore, the larger the quantity consumed at once, the greater the impact.
An occasional small sip is unlikely to cause long-term problems. However, the combination of large quantities, high temperature, and frequent consumption significantly increases the chances of developing esophageal cancer.
What Is the Ideal Temperature
Hot beverages are often served at temperatures very close to the boiling point of water. In cafes, for example, it is not uncommon to find coffee at around 90 °C, prepared for the customer to consume later.
In the United States, researchers calculated the ideal temperature to balance flavor and safety. The number found was 57.8 °C.
Above this value, the risk of damage to the esophagus increases. Below it, the sensory experience of the beverage may be compromised.
How to Reduce the Risks
There are simple ways to reduce the temperature before drinking. Stirring the liquid, gently blowing on it, and removing the lid from travel mugs accelerate cooling.
Studies show that an open-topped drink cools up to twice as fast.
Another alternative is to mix in a bit of cold water or milk, lowering the final temperature without affecting the flavor.
Moreover, waiting a few minutes makes a difference: the temperature of freshly brewed coffee can drop by 10 to 15 °C in five minutes.
The most important thing is to drink calmly. Small sips help test the temperature and prevent greater injuries to the esophagus.
This simple practice can significantly reduce the risks associated with consuming very hot beverages.
A Necessary Warning
The latest data confirms an old concern: excessive heat can be harmful.
Although the habit of drinking coffee or tea is part of the lives of millions of people, paying attention to temperature can be crucial for health.
Therefore, letting the cup cool for a few minutes and avoiding large sips is a measure that protects the esophagus.
The flavor remains present, but the risk decreases. After all, taking care of small details can make a big difference over the years.
With information from Revista Galileu.
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