A study conducted by researchers at the University of Oxford has identified a potential correlation between the temperature of consumed beverages and an increased risk of cancer. According to the findings, individuals who regularly consume tea or coffee at very high temperatures may face a risk of esophageal cancer that is up to three times higher than those who drink their beverages at lower temperatures.

The research notes that the typical temperature for coffee and tea consumption in many Western populations is approximately 60 degrees Celsius (140 degrees Fahrenheit). While the study points to a significant statistical link between high-temperature intake and health risks, it focuses specifically on the physical impact of heat on the esophagus rather than the chemical composition of the drinks themselves.

This research adds to a growing body of medical literature exploring how lifestyle habits, including dietary temperature, influence long-term health outcomes. While the study provides a clear warning regarding the risks associated with scalding-hot liquids, it does not suggest that the beverages themselves are the primary cause of concern, but rather the thermal damage caused by their consumption temperature. Further research is expected to determine if these findings remain consistent across different global populations with varying beverage habits.