Drinking hot tea doubles risk of cancer

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The findings are particularly relevant for tea drinkers in regions where the beverage is customarily served hot, contrasting with the United States and Western Europe, where tea is usually consumed after having cooled down significantly.

The study of over 500,000 people found those who drink tea at 60°C or more were nearly twice as likely to develop the condition.

The study examined 50,045 individuals aged 40 to 75 in Golestan, a province in northeastern Iran, for a median period of 10 years.

Hot beverage lovers may now have to think twice before sipping on a cuppa full of a burning coffee or tea, following a new scientific study on the impact of the habit.

People who reported drinking their tea less than two minutes after it had been poured relative to those who said they let it sit for six minutes or more.

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A new study uncovers a correlation between hot tea and cancer, but you don't have to worry if you drink your tea at a reasonable temperature. This study, published Wednesday in the International Journal of Cancer, was the first to pinpoint a specific temperature, according to the authors.

"Our research has also shown that people can reduce their risk of oesophageal cancer by being a healthy weight and cutting down on alcohol".

"Possibilities include direct damage to the oesophageal lining cells, another that hot liquid functions, in smokers, as a solvent for cigarette tar, washing chemical carcinogens down the oesophagus".

Researchers found that drinking two cups of tea per day at a temperature of 140 degrees Fahrenheit or more was consistently associated with about a 90% higher risk of esophageal cancer than people who drank less tea at drank tea at cooler temperatures.

"As smoking is a recognised risk factor for oesophageal cancer both mechanisms could play a part, interacting to increase risk in the case of smokers who "like it hot".

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