People love hot tea and coffee. But can sipping a steaming cup actually raise cancer risk? The short answer is: not the drink itself, but very hot liquids, usually above about 65°C (149°F), have been linked to a higher chance of oesophageal (gullet) cancer in multiple studies. The important details matter: how hot, how frequent, what else a person does (smokes, drinks alcohol), and some other details. Here’s all we need to know about the link between hot beverages and the risk of cancer.
What the big cancer agency actually said
In 2016 the International Agency for Research on Cancer (IARC, part of WHO) reviewed the evidence and concluded that drinking very hot beverages (temperatures above ~65°C) is probably carcinogenic to humans, Group 2A. That judgement points at the temperature and repeated thermal injury to the oesophagus, not to tea, coffee or mate as chemical culprits per se.
How temperature could cause cancer
Repeated scalding can damage the lining of the oesophagus. Ongoing damage leads to chronic inflammation and extra cell turnover. Higher cell division raises the chance that DNA errors slip through, which over many years can help cancer develop. Animal experiments and human studies both support this plausible pathway at high temperatures.Read also: I was studying for exams, then doctors found a brain tumor
What the studies actually show (and what they don’t)
Multiple large observational studies and meta-analyses find an association between hot drink temperature and oesophageal squamous cell carcinoma (ESCC), especially where people habitually drink very hot tea or mate.Prospective work that measured cup temperature objectively also found higher future risk when beverages were very hot, strengthening the case beyond simple recall bias.Important nuance: many studies focus on hotness and frequency, and often on ESCC (a specific cancer type). Associations with other cancers are weak or inconsistent. Recent population data (including UK Biobank analyses) continue to report higher ESCC risk with very hot beverages.Some regions that show high risk also have other risk factors: tobacco, heavy alcohol use, dietary nitrosamines, or smoke-dried leaves (mate may contain PAHs). These can amplify risk or confuse interpretations. Researchers try to adjust for them, but cultural habits (how quickly people sip, cup material, use of straw, food temperature) change exposure a lot. That’s why the IARC emphasis is on temperature, not on tea or coffee as chemical enemies.Read also: Gil Gerard dies at 82, battling with rare cancer
Some practical tips
- Let the drink cool. A simple pause of 3-5 minutes after pouring can drop cup temperature below risky levels.
- Test once: a kitchen thermometer can show whether a beverage is near or above 65°C. If it is, wait.
- Sip rather than gulp. Smaller sips spread temperature over time and reduce thermal shocks to the oesophagus.
- Watch other risks. Don’t ignore tobacco and heavy alcohol, which are far stronger drivers of oesophageal cancer than drink temperature.
For high-risk cultures or people with prior oesophageal disease, more caution is sensible. Recent studies make clear that the increased risk is tied to frequent exposure to very hot liquids, not the occasional hot cup.Disclaimer: This article summarizes published scientific evidence and major reviews. It does not replace medical advice. People with a history of oesophageal disease, swallowing problems, or other medical concerns should consult a healthcare professional for personalised guidance.
