Hot tea linked to higher esophageal cancer risk, new study finds

Regular consumption of tea is highly recommended not only for its unique taste but also for its numerous health benefits. However, the latest studies indicate that drinking hot tea can significantly increase the risk of esophageal cancer.

Scientists from various countries have repeatedly analyzed the composition of tea and its impact on human health. It has been found that this beverage is rich in vitamins, minerals, theine, and other valuable nutrients. These elements have a significant effect on our bodies. Thanks to them, tea acts as a stimulant, improves circulation, regulates blood pressure, aids digestion, protects the digestive system from bacteria, and prevents tooth decay.

Many people also appreciate tea's unique taste qualities. There are many variants of this beverage on the market, and tea lovers regularly choose different flavors.

Researchers decided to examine the impact of tea's temperature on our health. The results of these investigations were published in the renowned medical journal "International Journal of Cancer." For many people, they may be alarming.

A long-term study conducted from 2004 to 2017 involved data from over 50,000 people aged 40 to 75. Led by Dr. Farhad Islami from the American Cancer Society, the research team recorded 317 new cases of esophageal cancer. One factor significantly impacts its development.

According to the lead author of the study, drinking hot water is associated with a higher risk of esophageal cancer, even among people who do not drink alcohol or have never smoked cigarettes.

The study finds that consuming at least 24 ounces of hot tea (about two cups) at temperatures exceeding 140 degrees Fahrenheit increases the risk of esophageal cancer by up to 90%. Dr. Farhad Islami emphasizes that to protect our health, we should wait for the tea to cool down before drinking it. Fans of boiling water should follow this advice.