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Research Links Very Hot Beverages to Esophageal Cancer Risk
A study from Oxford University suggests that consuming drinks at temperatures of 65°C or higher may triple the risk of esophageal cancer.
According to a report by Khaosod Online Thailand published on September 9, 2026, research from Oxford University has identified a potential health risk for frequent consumers of very hot beverages. The study, which analyzed data from nearly one million middle-aged individuals, indicates that drinking tea or coffee at temperatures of 65°C (149°F) or higher is associated with a risk of esophageal cancer that is three times greater than that of individuals who consume drinks at cooler temperatures.
Researchers explain that extremely hot liquids can damage or irritate the lining of the esophagus as they pass into the stomach. The study also noted that individuals consuming six or more cups of very hot beverages daily face an increased risk. While adding milk may slightly lower the temperature, experts warn that drinks freshly brewed with boiling water—often reaching 90–95°C—may still remain dangerously hot.
For residents and travelers in Thailand, where hot tea and coffee are staples, this research suggests a simple precaution: allowing beverages to cool for a few moments before drinking. However, experts emphasize that the overall incidence of esophageal squamous cell carcinoma remains low. Further research is required to definitively establish the specific temperature thresholds linked to cancer risk and to account for other significant contributing factors.
