Drinking hot tea elevates the risk of esophageal squamous cell carcinoma, one of the two major types of esophageal cancer, by about 90%, according to a new study.
Drinking hot tea increases the risk of esophageal cancer. Image credit: Fxxu.
“Our results substantially strengthen the existing evidence supporting an association between hot beverage drinking and esophageal squamous cell carcinoma (ESCC),” said lead author Dr. Farhad Islami, a researcher at the Tehran University of Medical Sciences and the American Cancer Society, and his colleagues from Iran, France, the United Kingdom and the United States.
Previous studies have revealed a link between hot tea drinking and ESCC risk, but until now, no study has examined this association using prospectively and objectively measured tea drinking temperature.
The new study achieved this by following 50,045 individuals aged 40 to 75 years for a median of 10 years.
“We examined the association of tea drinking temperature, measured both objectively and subjectively at study baseline, with future risk of ESCC in a prospective study,” the study authors said.
“We measured tea drinking temperature using validated methods and collected data on several other tea drinking habits and potential confounders of interest at baseline in the Golestan Cohort Study, a population-based prospective study of 50,045 individuals aged 40-75 years, established in 2004-2008 in northeastern Iran.”
During follow-up, the scientists identified 317 new cases of ESCC.
Compared with drinking less than 700 ml of tea per day at less than 60 degrees Celsius (140 degrees Fahrenheit), drinking 700 ml per day or more at a higher temperature (60 degrees Celsius or higher) was associated with a 90% higher risk of esophageal cancer.
“Many people enjoy drinking tea, coffee, or other hot beverages,” Dr. Islami said.
“However, according to our report, drinking very hot tea can increase the risk of esophageal cancer, and it is therefore advisable to wait until hot beverages cool down before drinking.”
The study was published in the International Journal of Cancer.
_____
Farhad Islami et al. A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma. International Journal of Cancer, published online March 20, 2019; doi: 10.1002/ijc.32220
