That scorching hot cup of coffee or tea you kick your day off with—the one that’s so hot that if a restaurant employee spilled it on you, you’d sue that establishment out of existence—is tripling your risk of esophageal cancer, according to a major study published in the International Journal of Cancer.
The idea that hot drinks could lead to cancer isn’t exactly new. In 2016, the World Health Organization announced that while coffee and tea themselves don’t cause cancer, serving them between 195 and 205 degrees Fahrenheit could turn your cup of caffeine into a carcinogen.
Recently, researchers at the University of Oxford analyzed data from nearly 1 million adults across the UK, making it the largest study to date investigating the link between scalding hot beverages and esophageal squamous cell carcinoma, or SCC. The findings show that folks who prefer their drinks “very hot” face a 3.17-fold higher risk of developing SCC compared to those who settle for a nice, sensible “warm” cup of joe.
If you knock back six or more hot beverages a day, you add 71 percent more risk on top of that.
Drinking Extremely Hot Coffee or Tea Could Triple Your Risk of Esophageal Cancer
The science behind it is pretty logical. Pouring hot, near-boiling liquid down your esophagus causes thermal injury that degrades your mucosal lining and encourages cellular damage that eventually spins wildly out of control until it becomes a cancer.
All that said, esophageal cancer is still relatively rare, and the overall risk is still pretty low, according to the researchers. But then when paired with other vices like excessive drinking and smoking, you’re just begging for your esophagus to eventually become more tumor than esophagus.
If the mere prospect of your hot cup of coffee eventually turning into esophageal cancer, the Oxford researchers behind the study say that an estimated 14 percent of these cancer cases could be avoided if you just stopped pouring caffeinated molten lava down your throat and instead just waited a couple of extra minutes until it cooled down to a normal drinking temperature that perhaps didn’t burn away your taste buds upon first gulp.
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