Drinking hot tea linked with elevated risk of oesophageal cancer

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Previous studies have revealed a link between hot tea drinking and risk of oesophageal cancer, but until now, no study has examined this association using prospectively and objectively measured tea drinking temperature.

A new International Journal of Cancer study achieved this by following 50,045 individuals aged 40 to 75 years for a median of 10 years.

During follow-up, 317 new cases of oesophageal cancer were identified.

Compared with drinking less than 700 ml of tea per day at less than 60°C, drinking 700 ml per day or more at a higher temperature (60°C or higher) was associated with a 90 percent higher risk of oesophageal cancer.

According to our report, drinking very hot tea can increase the risk of oesophageal cancer

“Many people enjoy drinking tea, coffee, or other hot beverages. However, according to our report, drinking very hot tea can increase the risk of oesophageal cancer, and it is therefore advisable to wait until hot beverages cool down before drinking,” said lead author Dr. Farhad Islami, of the American Cancer Society.


Source: Wiley

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The ONA Editor curates oncology news, views and reviews from Australia and around the world for our readers. In aggregated content, original sources will be acknowledged in the article footer.

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