Experts warn against drinking tea and coffee at temperatures above 65°C, as these beverages may become harmful and potentially damage the esophagus over time.
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In 2016, the International Agency for Research on Cancer classified beverages consumed above 65°C as "potential carcinogens." Scientists compiled the largest database in South America, where people traditionally drink mate almost boiling, leading to increased esophageal cancer cases in the region. Similar studies in the Middle East, Africa, and Asia yielded comparable results.
According to The Conversation and Dr. Vincent Ho of Western Sydney University, a large-scale UK study involving nearly half a million adults showed that individuals who drink 8 or more cups of very hot tea or coffee daily are six times more likely to develop esophageal cancer compared to those who consume it at moderate temperatures.
Research indicates that frequently swallowing hot drinks can cause micro-damage to the esophageal lining, forcing the cells to regenerate continuously. Over time, errors in this process may accumulate, increasing cancer risk.
Animal experiments confirmed that mice drinking water at around 70°C developed cancerous changes faster than those consuming cooler water.
Additionally, sip size plays a crucial role. Larger sips intensify the effect even more than temperature itself. For example, a large sip of coffee at 65°C can raise the internal esophagus temperature by 12°C.
Of course, there's no need to give up tea or coffee, but it’s advised to consume them at moderate temperatures. U.S. scientists have calculated that the ideal coffee temperature for flavor and reduced risk is about 58°C.
