Let your cuppa cool down

A surge of anxiety is rippling through tea‑drinkers who fear that their daily cuppa could be fueling a potential rise in oesophageal cancer. Recent coverage notes that consuming very hot beverages may almost triple the risk of developing a deadly form of the disease, prompting many to question the safety of drinking tea or coffee straight from the kettle. The concern pivots on a simple habit: sipping drinks at temperatures that scald the throat.

Experts advise allowing the liquid to cool, a practice echoed in guidance that if you prefer your tea piping hot, reconsider. The underlying cause is the thermal injury to the oesophageal lining, which can create conditions favorable to malignant transformation. Scientific findings reported by the BBC, The Telegraph and The Times, alongside analyses in RTE.ie and The Sun, link high‑temperature intake to tissue damage and elevated cancer risk.

The studies underpin a call for public awareness, yet they stop short of setting definitive temperature thresholds. The next step may involve health agencies issuing clear cooling guidelines, but whether consumers will adjust their routines remains unanswered.