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News
Drinking very hot beverages is linked to a threefold higher risk of esophageal squamous cell carcinoma (ESCC), according to a new study of nearly 1 million UK adults. But experts urge perspective — ESCC is rare and declining, and absolute risk remains low. The practical takeaway? Let your drink cool a bit before sipping.
A large UK study pooling data from nearly 977,000 participants found that people who prefer their drinks "very hot" face a significantly elevated risk of esophageal squamous cell carcinoma (ESCC) compared to those who drink warm beverages. The association followed a dose-response pattern, and researchers estimate that switching from "very hot" to "hot" could prevent around 14% of new ESCC cases — roughly 440 cancers per year in the UK alone.
That said, experts are urging perspective. ESCC is rare (1.1 per 100,000 in the US in 2023) and declining in incidence, and smoking and alcohol remain the dominant risk factors. The study's reliance on self-reported, perception-based temperature categories is a limitation, though researchers note it's unlikely to systematically skew the results. Notably, no association was found between beverage temperature and esophageal adenocarcinoma.
By the Numbers:
Why it matters: While the findings reinforce existing IARC guidance on hot beverages, the low absolute risk means this isn't a top clinical priority. Most experts agree there's no urgent need to counsel patients on drink temperature unprompted — but letting that cup cool a little before drinking is a simple, low-effort habit worth mentioning if patients ask.
