Are electric kettles,common in many homes,a health hazard? A viral claim suggests that “Electric ports can precipitate heavy metal manganese,and long -term intake can cause harmful to the human body and cancer.” But is there scientific evidence to support this?

The assertion that stainless steel electric kettles cause cancer is unfounded. The concern stems from the presence of manganese in some stainless steel, notably ‘201’ stainless steel.

According to experts, manganese is actually an essential trace element. It “participat[es] in the formation of many biological molecules and metabolic processes, and plays a variety of roles such as promoting bone development, maintaining brain function, and controlling blood sugar.” However, excessive intake can lead to adverse effects like oral ulcers, abdominal pain, diarrhea, vomiting, and digestive bleeding. The World Health Institution (WHO) has not issued any studies or statements linking manganese consumption or inhalation from electric kettle use to cancer.

Experts also note that even if a kettle contains manganese, boiling water repeatedly for over 1000 hours would be needed to release a negligible amount of manganese ions into the water, posing minimal risk to human health.

The Real Danger: Hot Drinks

The World Health Organization (WHO) has designated a hot drink of more than 65 ° C as a 2A carcinogen.

The focus should be less on the kettle and more on the temperature of the water you’re drinking. “If you drink hot water,” you should be aware of the risks.

A healthy personS oral cavity and esophagus typically maintain a temperature of 36.5 ~ 37 ° C. The ideal food temperature ranges from 10 ~ 40 ° C, with a maximum tolerable temperature of 50 ~ 60 ° C. When food feels hot on the tongue, it’s usually around 70 ° C.

Consuming excessively hot food regularly can desensitize you to the temperature, leading to repeated, unnoticed damage to the esophageal mucous membranes.This cycle of “burn-recovery-burns” increases the risk of cancer.

The World Health Organization (WHO) classifies beverages hotter than 65 ° C as a Group 2A carcinogen. The “esophageal cancer screening and early diagnosis and early treatment (2024 edition)” identifies individuals who frequently consume hot drinks and foods as a high-risk group for esophageal cancer.