NewzA recent study has identified a correlation between the consumption of very hot beverages and an increased risk of oesophageal squamous cell carcinoma (SCC). Researchers observed that individuals who consistently prefer their tea or coffee served at very high temperatures face more than triple the risk of developing this specific form of cancer compared to those who consume their drinks at warmer temperatures.
These findings highlight a potential link between thermal injury to the oesophagus and long-term health outcomes. The data suggests that the temperature of the liquid, rather than the beverage type itself, serves as a significant factor in the elevated risk profile for oesophageal health.
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