Hot tea and coffee linked to esophageal cancer, but a simple trick cuts the danger

• Your morning coffee or tea could be a silent threat if consumed too hot.
• Drinking eight or more cups of scalding beverages daily nearly sextuples esophageal cancer risk.
• Temperatures above 65 C (149 F) are classified as probably carcinogenic by the WHO.
• Repeated exposure to extreme heat damages the esophagus, increasing cancer risk over time.
• Letting drinks cool to 58 C (136 F) and sipping slowly can eliminate the danger.

Let’s be honest: few things beat that first sip of piping-hot coffee or tea in the morning. It’s a ritual, a comfort, and even a lifeline for those of us who operate on caffeine and sheer willpower. But what if you found out that your beloved steaming cup might be doing more harm than good, not because of the coffee or tea itself, but because of how hot it is?

A growing body of research, including a 2024 UK study of nearly half a million adults, reveals that people who drink eight or more cups of very hot tea or coffee daily are nearly six times more likely to develop esophageal cancer compared to those who avoid scalding beverages. The culprit? Temperature. The World Health Organization (WHO) has classified drinks above 65 C (149 F) as “probably carcinogenic,” putting them in the same risk category as red meat and indoor wood smoke. And no, this isn’t fearmongering; it’s science.

The burning truth: Heat, not the drink, is the problem

For years, studies in South America, Asia, and Africa have linked extremely hot beverages like maté tea served at 70°C (158°F) to higher rates of esophageal cancer. Now, Western research confirms the same risk applies to coffee and tea drinkers in the UK and beyond. The mechanism is straightforward: repeated exposure to scalding liquids damages the delicate lining of the esophagus. Over time, this chronic irritation can lead to cellular mutations and, in some cases, cancer.

Animal studies back this up. In a 2016 experiment, mice prone to cancer developed precancerous growths faster and more frequently when given water at 70 C compared to cooler temperatures. Another theory suggests that heat weakens the esophagus’s natural barrier, making it more vulnerable to stomach acid reflux, which is a known risk factor for esophageal cancer.

But here’s the kicker: It’s not about the drink itself. Green tea, black tea and coffee all have well-documented health benefits when consumed at safe temperatures. The issue is how you drink them.

How much is too much? Size (and speed) matters

You might think the occasional scorching sip is harmless, but research shows that large gulps of hot liquids do more damage than small, cautious sips. In one study, a 20-milliliter swallow of 65 C coffee raised esophageal temperatures by 12 C (53.6 F) in a significant jump that, over years, could contribute to cellular damage.

The UK study found that the risk spikes with volume and frequency. Drinking eight-plus cups of very hot tea or coffee daily was the strongest predictor of esophageal cancer. But even moderate drinkers aren’t entirely off the hook. A separate study in Iran revealed that those who regularly drank tea at 75 C (167 F), which is just 10 degrees hotter than the WHO’s threshold, had 2.4 times the risk of developing squamous cell carcinoma, the most common type of esophageal cancer in the upper esophagus.

The safe-sipping solution: How to enjoy your drink without the risk

Before you swear off coffee forever, here’s the good news: You don’t have to give up your favorite beverages. You just need to let them cool down. Experts recommend an optimal drinking temperature of around 58 C (136 F), which is warm enough to enjoy but not hot enough to burn.

Here’s how to get there without waiting forever:

• Wait five minutes. A fresh cup of coffee or tea can drop 10–15 C (50–59 F) in just five minutes if left untouched.
• Stir and blow. Agitating the liquid speeds up cooling.
• Ditch the lid. Takeaway cups with lids retain heat; removing it can double the cooling rate.
• Add a splash of milk or cold water. This instantly lowers the temperature while preserving flavor.
• Take small sips. Testing the temperature with tiny tastes prevents sudden heat shock to your esophagus.

Risk vs. reward

Now, let’s keep this in perspective. Esophageal cancer is relatively rare, with about 5.5 cases per 100,000 people in the U.S. Even if you love your tea scalding, your absolute risk remains low. But why take unnecessary chances when the fix is so simple? The same beverages that pose a risk when too hot also offer antioxidants, gut health benefits, and even longevity perks when consumed wisely.

The next time you’re tempted to chug that fresh-off-the-boil coffee, ask yourself: Is it worth the risk? Then stir in some milk, and sip smart. Your esophagus will thank you.

Sources for this article include:

StudyFinds.org

TheGuardian.com

Nature.com

ABCNews.go.com