Tea and coffee ‘increase risk of killer cancer by 6 times’ – but it’s HOW you drink it, say experts

ORDERING your tea or coffee to be “extra hot” could be raising your risk of cancer.

But an expert has revealed the optimum temperature for consuming your hot drink safely.

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The exact temperature to brew tea or coffee at is hotly debated, particularly when it comes to flavour.

But enjoying a drink that’s TOO hot has been linked to cancer of the “food pipe” or oesophagus.

In 2016, the International Agency for Research on Cancer classified drinking very hot beverages (over 65C) as “probably carcinogenic to humans” – the same risk category a emissions from indoor wood smoke or eating a lot of red meat.

This was based on studies in South America where it was found drinking a lot of maté – a traditional herbal drink usually drunk at around 70C – increased the risk of oesophageal cancer.

Similar studies carried out in the Middle East, Africa and Asia have also supported this link.

And this year, a large study involving almost half a million adults in the UK found drinking eight or more cups a day of very hot tea or coffee can make you six times more likely to develop oesophageal cancer, compared to someone who doesn’t drink hot drinks.

Vincent Ho, associate professor and clinical academic gastroenteroligist at Western Sydney University, explains drinking hot drinks can cause cancer because they damage cells in the oesophagus lining, which over time can lead to the disease developing.

“Researchers first proposed this link almost 90 years ago,” he says, writing for The Conversation.

“What we know about how hot drinks can damage the oesophagus mainly comes from animal studies.

“Very hot water may accelerate cancer growth. One animal study from 2016 studied mice that were prone to developing cancer. Mice given very hot water (70C) were more likely to develop precancerous growths in the oesophagus, and sooner, compared to mice given water at lower temperatures.

“Another theory is that heat damage to the oesophagus lining weakens its normal barrier, increasing the risk of further damage from gastric acid reflux (from the stomach). Over time, this chronic damage can increase the chance of oesophageal cancer developing.“

But the risk of cancer may depend on how much you drink and how quickly.

Drinking a lot in one go is more likely to cause heat injury to the oesophagus.

Ho cited one study where researchers measured the temperature inside the oesophagus of people drinking hot coffee at different temperatures.

It was found the size of the sip of coffee at 65C isn’t likely to result in any long-term problems.

But over the years, large amounts of hot drinks could increase the risk of oesophageal cancer.

So what if you want to enjoy a reasonable quantity of hot drinks – is there a safe temperature?

While brewing temperatures are often close to the boiling point of water, Ho says: “One study from the US calculated the ideal temperature for coffee, factoring in the risk of heat injury to the oesophagus while preserving flavour and taste.

“The researchers came up with an optimum temperature of 57.8C.”

He also recommends when it comes to consuming hot drinks safely: “Slow down, take your time and enjoy.

“Allowing time for a very hot drink to cool is important and research has shown a hot drink’s temperature can drop 10-15C in five minutes.”

Also try stirring and blowing, opening the lid on a takeaway drink to let it cool down, and mixing in some cool water or milk.

Small sips are also a good idea if you want to test the temperature, adds Ho.