Camilla Jessen
Study links drinking very hot tea to higher cancer risk.
A steaming cup of tea might feel comforting. But if it’s too hot, it could increase your cancer risk, according to new research.
Tea is healthy — but not when it’s too hot
Tea is often praised for its health benefits.
Green, black, and herbal teas contain antioxidants, can reduce inflammation, and support heart health.
But when consumed too hot, that same cup could become harmful.
Large study links very hot drinks to cancer risk
A long-term study from Tehran University of Medical Sciences, published in the International Journal of Cancer, followed more than 50,000 people over 13 years.
The findings show that those who regularly drank tea hotter than 60°C (140°F) had a much higher risk of developing esophageal cancer compared to those who waited for their drinks to cool.
Why heat can damage your esophagus
Drinking liquids that are too hot can burn the delicate lining of the esophagus.
These repeated burns cause chronic inflammation and weaken tissue over time, which may lead to abnormal cell changes, a known risk factor for cancer.
The risk rises with every scalding sip
People who drink their tea or coffee immediately after brewing are most at risk.
The more often the esophagus is exposed to heat, the higher the chance of lasting damage.
This is reported by Bild.
Easy ways to lower your risk
The good news: you don’t have to give up tea.
Just let it cool for 5–10 minutes before drinking. Experts recommend a temperature below 60°C (140°F).
A simple rule of thumb: if it’s still steaming, it’s still too hot.
Lukewarm tea is safer — and more enjoyable
When tea cools slightly, its flavors develop more fully, and it’s gentler on your throat and stomach.
Drinking slowly also helps you savor the moment and absorb more of tea’s beneficial compounds.
Bottom line: patience protects your health
Tea remains one of the healthiest drinks as long as it’s enjoyed mindfully.
Let it cool, sip slowly, and you’ll get all the comfort and health benefits without the risk.
This article is made and published by Camilla Jessen, which may have used AI in the preparation
