A recent study involving nearly 980,000 British adults, followed over a decade, has found a possible link between regularly drinking tea or coffee at high temperatures and an increased risk of squamous cell carcinoma of the esophagus. Researchers from the University of Oxford analyzed data from two large studies, the UK Biobank and the Million Women Study. Participants were asked whether they preferred to drink their tea or coffee hot, very hot, or only warm. Compared to those who drank their beverages warm, people who regularly consumed them hot had a 1.7 times higher risk of developing squamous cell carcinoma of the esophagus. Those who preferred their drinks "very hot" had a risk almost three times higher. However, no similar increase in risk was found for adenocarcinoma, the other main type of esophageal cancer. The frequency of consumption also appeared to matter. After adjusting for temperature, individuals who drank at least six hot beverages daily had a 71% higher risk of squamous cell carcinoma than those who drank fewer hot drinks. The researchers suggest that repeated exposure to very hot liquids could damage the cells lining the esophagus, cause chronic inflammation, and gradually lead to abnormal cell growth. While this mechanism has not been definitively proven, it aligns with findings from other studies. Similar associations have been found in studies from Iran, China, Africa, and South America, linking the consumption of very hot tea or mate (a traditional South American drink) with esophageal cancer. A 2019 study in Iran, published in the International Journal of Cancer, found that drinking at least 700 milliliters of tea daily at 60°C or higher increased the risk. These findings support the 2016 classification by the International Agency for Research on Cancer, which labeled drinking beverages at more than 65°C as "probably carcinogenic to humans." However, coffee itself was not classified as carcinogenic. The study is observational, meaning it shows an association but not a direct cause-and-effect relationship. Participants self-reported the temperature of their drinks, which can vary based on individual perception. The overall risk remains low, and tobacco and alcohol are still the main risk factors for esophageal cancer. The researchers estimate that about one in seven cases in the UK could be avoided if people drank their beverages at a comfortable temperature instead of very hot. They suggest letting tea or coffee cool until it is no longer hot to the touch, which could help protect the esophagus in the long term.