Hot Drinks Over 60°C Linked to Higher Oesophageal Cancer Risk, Oncologist Warns

Repeatedly drinking beverages hotter than 60 °C can increase the risk of oesophageal cancer, says oncologist Dr Saptarshi Ghosh. He explained that extremely hot liquids cause thermal injury to the oesophagus, whose inner lining is made of protective epithelial cells. Repeated burns damage these cells and trigger cycles of injury and repair. Over time, the constant regeneration may lead to biological changes that can turn cancer‑causing. The warning applies to any very hot drink or soup, not just tea or coffee. Dr Ghosh noted that the body does naturally heal such injuries, but frequent exposure raises long‑term concerns. He also reminded listeners that hot drinks are only one of several known risk factors; tobacco use and alcohol consumption remain major contributors to oesophageal cancer. Global health agencies advise keeping beverage temperature below 60‑65 °C and letting tea cool to a comfortable warmth before sipping. His simple advice is to avoid drinks that burn the mouth or throat and to make a habit of waiting for cooling.

Context

The advice fits broader public‑health guidance that limits exposure to known carcinogens, and it underscores how everyday habits like drink temperature can add to cancer risk alongside smoking and drinking.