A steaming cup of coffee or tea may be part of your daily routine, but drinking it at scalding temperatures could significantly increase your risk of oesophageal cancer, according to a major study published in the International Journal of Cancer.

Researchers at the University of Oxford analysed data from nearly one million adults in the UK to investigate the relationship between hot beverage consumption and oesophageal squamous cell carcinoma (SCC), a type of cancer affecting the lining of the oesophagus.

The study found that people who preferred their drinks ‘very hot’ had 3.17 times the risk of developing SCC compared with those who drank them at a ‘warm’ temperature. Consuming six or more hot beverages a day was also associated with a 71% higher risk.

The findings build on concerns raised by the World Health Organization (WHO) in 2016, when it classified drinking very hot beverages, particularly at temperatures above 65°C, as a probable cancer risk. The concern is not coffee or tea itself, but the temperature at which the drinks are consumed.

Repeated exposure to scalding liquids can damage the oesophagus’s protective lining, potentially triggering inflammation and cellular changes that may contribute to cancer development over time.

However, the researchers emphasised that oesophageal cancer remains relatively uncommon, meaning the increased relative risk does not translate into a similarly high absolute risk for most people. Smoking and excessive alcohol consumption can further increase the risk.

The study also suggested that an estimated 14% of oesophageal cancer cases could potentially be prevented by avoiding very hot beverages.

Allowing coffee or tea to cool for a few minutes before drinking it could therefore be a simple way to reduce exposure to potentially harmful temperatures. The key is not giving up your favourite beverage, but avoiding drinking it while it is still scalding hot.